Review article
https://doi.org/10.31727/m.27.4.2
Phytogenic Feed Additives in Animal Nutrition and Their Impact on Meat Quality
Goran Kiš
orcid.org/0000-0001-5781-0264
; Agronomski fakultet, Sveučilište u Zagrebu, Zagreb, Hrvatska
*
Dalibor Bedeković
; Agronomski fakultet, Sveučilište u Zagrebu, Zagreb, Hrvatska
Zvonimir Prpić
orcid.org/0000-0003-0827-4594
; Agronomski fakultet, Sveučilište u Zagrebu, Zagreb, Hrvatska
* Corresponding author.
Abstract
Phytogenic feed additives in animal nutrition are increasingly seen as a promising alternative to synthetic additives and antibiotics in modern livestock production. Thanks to a broad spectrum of bioactive compounds with antioxidant, antimicrobial and immunomodulatory properties, these additives can positively influence animal health and contribute to improved meat quality. The most important aspects include reducing lipid oxidation, stabilization and modification of the fatty acid profile while simultaneously reducing saturated fatty acids and cholesterol, preserving the color, flavor and texture of the meat and improving its microbiological safety. The use of phytogenic additives in poultry, pig and ruminant production has shown positive effects on stabilizing the gut microbiota and reducing the prevalence of pathogens, which translates into improved hygienic meat quality. However, their wider application has certain limitations. These include chemical variability, potential toxic effects at high doses, possible interactions
with other feed additives and the higher cost of standardized preparations. The European Union regulatory framework of the European Union requires a clear scientific basis for the authorization of such additives, including safety and efficacy evaluations. Future research should focus on optimizing dosages, standardizing active ingredients, and exploring potential synergies with probiotics and prebiotics to ensure effective and safe use of phytogenic additives to improve meat quality.
Keywords
phytogenic feed additives, meat quality, animal nutrition
Hrčak ID:
333875
URI
Publication date:
22.7.2025.
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