Berna CAPANAytunga BAĞDATLI2025-04-142025-04-142022http://hdl.handle.net/20.500.14701/55409Currently, a significant survey field is the use of probiotics as feed additives. \rThere are many essays about the effect of the use of probiotics on meat quality. \rThere is common agreement that probiotics supplementation could improve \rmeat quality. Probiotic treatment increases meat tenderness however probiotics \ron lipid composition and oxidation of meat and sensory properties may change. \rThe products obtained can be presented to the consumer as a healthy, taste and \raroma enhanced and safe food. Thus, while providing delicious and nutritious \rfood to the consumer, it also has positive effects on consumer health. Especially \rtoday, consumption of functional foods containing probiotics is increasing rapidly. Consumer interest has accelerated research on probiotics. On the other \rhand, there is a continuous increase in the number of microorganisms used in the \rmarket as probiotics. The current situation will be taken one step further with the \rdiscovery of new and active microorganism varieties that can be used as probiotics in the future probiotics will be the subject of many studies in the future.\rTherefore, it is thought that this issue should be emphasized. Apart from all \rthese; as a group of growth promoters, the supplement of probiotics to the diet \rof poultry has been found to develop growth performance, increase feed \rconversion yield and develop immune responses.İngilizceGıda Bilimi ve Teknolojisi10.15316/SJAFS.2022.017