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

Emrah Güngör, Aydın Altop, Güray Erener


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.


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

Full Text:

PDF (Türkçe)

 Creative Commons License
This work is licensed under Creative Commons Attribution 4.0 International License
Print ISSN:1302-3209 - Online ISSN:2147-9003

Journal of Poultry Research (JPR) is indexed in: