Effects of Mushrooms (Basidiomycota) on Performance, Product Quality, Antioxidant Status, Intestinal Microbiota and Immunity in Poultry

Emrah Güngör, Aydın Altop, Güray Erener

Abstract


There has been a discussion about usability of mushrooms in poultry nutrition as growth promoter, meat and egg quality enhancer, health protector and treater recently. Mushrooms have some active compounts having antimicrobial, antioxidant and health protector properties such as polysaccharide, lectin and terpene etc. Studies have shown that mushrooms can improve growth, product quality, antioxidant defense system and immunity of poultry by means of its active components. It is summarized effects of Basidiomycota mushrooms on poultry in this review.

Keywords


Basidiomycota, Broiler chicken; Laying hen; Mushroom; Poultry nutrition

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Print ISSN:1302-3209 - Online ISSN:2147-9003

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