Recent Advances in the Use of Probiotics to Improve Meat Quality of Small Ruminants: A Review

Meat from small ruminants is considered a high quality and delicacy product in many countries. Several benefits have been perceived probiotics as dietary supplements, such improved carcass weight, color, tenderness, flavor, muscle fiber structure, water-holding capacity, healthy fatty acid profile of the meat. Thus, present review focuses on effect improving meat ruminants. Though associated with use probiotics, findings all articles are not always consistent, mechanisms behind appropriately defined. This variability could be due to different probiotic strains, dosage rates, number days experiment, nutrition, breed, age, health status animals. Therefore, future research should emphasize specific optimal dose administration, route, for strains host. provides comprehensive overview their impact quality.