Lactobacillus rhamnosus LCS-742 and Increased Polyunsaturated Fatty Acids in Breast Meat

• The Effects of Lactobacillus farciminis and Lactobacillus rhamnosus on Growth, Blood Biochemical, and Meat Quality Indicators of Specific Pathogen-Free Broiler Chickens

  • 2023-07-04
  • RCT
  • Veterinary Medicine International 2023
  • • Sabine Eglite
    • A. Ilgaža
    • L. Mancevica
    • M. Zolovs

  • PubMed: 37441461
  • DOI: 10.1155/2023/6297068

  8 Insights on

  • Increased Polyunsaturated Fatty Acids in Breast Meat

  • High evidence

  However, feeding a probiotic mixture increased the levels of polyunsaturated fatty acids (omega-3 and omega-6 fatty acids) in the breast meat and decreased saturated fatty acids.

  Effect

  Beneficial

  Effect size

  Moderate