LITERATURE REVIEW: THE ROLE OF LACTOBACILLUS SP. BASED PROBIOTICS IN CONTROLLING PATHOGENIC MICROFLORA AND IMPROVING BROILER CHICKEN MEAT QUALITY

Abstract

The use of probiotics in poultry production has gained increasing attention as a safe alternative to antibiotic growth promoters, particularly in improving gut health and meat quality. This study aims to analyze the role of Lactobacillus sp.-based probiotics in controlling pathogenic microflora and enhancing the quality of broiler chicken meat through a literature review approach. Relevant scientific articles published within the last five years were systematically collected from reputable national and international databases. The findings indicate that Lactobacillus sp. effectively suppresses pathogenic bacteria such as Escherichia coli and Salmonella through competitive exclusion, production of organic acids, and antimicrobial compounds. Additionally, these probiotics improve intestinal morphology, nutrient absorption, and immune response, leading to enhanced growth performance and feed efficiency. In terms of product quality, the use of Lactobacillus sp. contributes to reduced fat content, improved meat texture, and better microbiological safety of broiler meat. Therefore, Lactobacillus sp. probiotics represent a promising strategy for sustainable poultry production by improving both animal health and product quality.