In vivo assessment of protein quality and safety of meat derived from broilers fed diet supplemented with probiotics used as substitute to antibiotics

In recent years, consumer request for healthy, safe and environmentally friendly produced meat products has put demand on producers [1]. To meet this challenge, attention has been directed toward the use of antibiotics as growth promoters. However, due to growing concern expressed by the public over possible residual effects of antibiotics and the development of drug-resistant bacteria, antibiotics growth promoters have been prohibited and several natural alternative such as probiotics have been evaluated to improve food quality and provide additional health benefits to consumers [2,3].