Scientists tested whether special bacteria called probiotics could make chickens grow bigger and produce healthier meat. They used four types of bacteria found in traditional fermented foods and green tea waste to feed 150 chickens for six weeks. The chickens that got the special bacteria grew about 18% heavier and produced meat with more protein and better fat content. The meat also stayed fresher longer and had a healthier balance of fats. This research suggests that natural probiotics from food sources could be a good alternative to antibiotics in chicken farming.

The Quick Take

  • What they studied: Whether four types of beneficial bacteria (probiotics) added to chicken feed could make the chickens grow better and produce higher-quality meat
  • Who participated: 150 young chickens (Arbor Acres breed) divided into five groups, raised for 42 days (about 6 weeks) until they were ready for meat
  • Key finding: Chickens fed two specific probiotic strains (called TF03 and TF13) grew about 430 grams heavier than control chickens, and their meat had more protein, better fat composition, and stayed fresher longer
  • What it means for you: If these results hold up in larger studies, chicken farmers could use natural probiotics instead of antibiotics to raise healthier chickens and produce better-quality meat. However, this was tested only in chickens, so more research is needed before applying it elsewhere

The Research Details

Researchers divided 150 baby chickens into five equal groups. One group got regular feed with no additions (the control group). The other four groups each received feed mixed with one of four different probiotic bacteria strains. Two strains came from traditional Algerian fermented butter, and two came from fermented green tea waste. All chickens were raised under the same conditions for 42 days. At the end, researchers measured how much the chickens weighed, how efficiently they converted feed into body weight, and analyzed the quality of their meat.

The four probiotic strains were chosen because they come from natural food sources that people have used for generations. Scientists wanted to test whether these naturally-occurring bacteria could improve chicken health and meat quality without using antibiotics, which is becoming a concern because bacteria are developing resistance to them.

This type of study is important because it tests real-world solutions that could be used immediately by farmers if the results are positive. By using bacteria from food sources rather than creating new ones in laboratories, the researchers were exploring sustainable and natural alternatives.

This research matters because antibiotics are overused in animal farming, which is causing bacteria to become resistant to these medicines. This resistance is a major public health problem. Finding natural alternatives like probiotics could help reduce antibiotic use while still keeping animals healthy and producing good-quality meat. The fact that these bacteria came from traditional fermented foods suggests they’re already safe for consumption and adapted to work in food systems.

The study used a clear control group for comparison, which is good scientific practice. The sample size of 150 chickens is reasonable for this type of animal research. The researchers measured multiple outcomes (growth, feed efficiency, meat composition, fat quality, and freshness), which gives a complete picture. However, this was a single study in one type of chicken, so results might not apply to all chicken breeds or farming conditions. The study was published in Scientific Reports, a reputable peer-reviewed journal, which means other scientists reviewed it before publication.

What the Results Show

The most impressive result was that chickens receiving the TF03 and TF13 probiotic strains grew significantly heavier. These chickens reached about 2,787 and 2,750 grams respectively, compared to 2,357 grams in the control group—roughly 18% heavier. This is important because it means farmers could raise market-ready chickens using natural probiotics instead of antibiotics.

The meat quality improvements were equally important. Meat from chickens fed TF03 probiotics contained more dry matter (the solid parts, not water), more protein, and more healthy fats compared to control chickens. Specifically, the protein content increased from 21.36% to 22.50%, which means more nutritious meat for consumers.

Another key finding involved how the meat stayed fresh. Researchers measured something called lipid oxidation, which is when fats in meat go bad and become rancid. Meat from chickens fed TF03 and TF13 probiotics showed much less oxidation (0.59-0.60 compared to 0.82 in controls), meaning the meat would stay fresher longer on store shelves or in your refrigerator.

Perhaps most interesting was the change in fat composition. The probiotic-treated meat had fewer saturated fats (the less healthy kind) and more polyunsaturated fats (the healthier kind). This shift toward healthier fat profiles could make the chicken meat itself more nutritious for people who eat it.

The DC01-A and DC04 strains from traditional fermented butter showed some benefits but were less impressive than the TF strains. These strains improved meat composition but didn’t significantly improve how efficiently chickens converted feed to body weight. The mineral content in meat also improved in the TF03 and TF13 groups, meaning the meat contained more essential minerals like calcium, phosphorus, and zinc. These secondary findings suggest that not all probiotic strains work equally well, and the source of the bacteria (green tea waste versus fermented butter) may matter.

This research builds on growing evidence that probiotics can replace some uses of antibiotics in animal farming. Previous studies have shown probiotics can improve growth and health in various animals, but this study is notable because it tested bacteria from sustainable sources (food waste and traditional foods) rather than laboratory-created strains. The improvement in meat quality—not just growth—is also newer territory. Most previous research focused mainly on how much animals grew, not on the nutritional quality of the meat itself. The finding about improved fat composition is particularly relevant given current nutrition science emphasizing the importance of healthy fats.

This study was conducted only in one breed of chicken (Arbor Acres) over a relatively short period (42 days), so results might differ in other breeds or in older chickens. The study didn’t test these probiotics in real farm conditions with hundreds or thousands of chickens—only in controlled research settings with 30 chickens per group. We don’t know if the benefits would hold up at larger scales or in different climates and farm environments. The study also didn’t measure whether the probiotics affected chicken health directly (like disease resistance) or only growth and meat quality. Finally, this research was done in chickens, so we can’t assume these same bacteria would work the same way in other animals or in humans.

The Bottom Line

Based on this research, there is moderate evidence that these specific probiotic strains (particularly TF03 and TF13) could be useful for chicken farmers looking to reduce antibiotic use while maintaining or improving meat quality. However, these results need to be confirmed in larger, real-world farm settings before making widespread recommendations. If you’re a consumer, this research suggests that chicken raised with probiotics might have slightly better nutritional quality, but more research is needed to confirm this benefit reaches consumers in meaningful amounts.

Chicken farmers and the poultry industry should pay attention to this research as a potential solution to reduce antibiotic use. Food companies and retailers interested in natural or antibiotic-free chicken products should consider these findings. Consumers concerned about antibiotic resistance and meat quality should find this encouraging, though it’s too early to make purchasing decisions based on this single study. Nutritionists and health professionals should note the improved fat profiles, though the practical impact on human health needs further study.

In this study, the benefits appeared within 42 days (6 weeks), which is the typical time frame for raising broiler chickens for meat. If farmers adopted these probiotics, they could see improvements in the next flock. However, for consumers to see health benefits from eating this meat, the changes would need to be significant enough to matter nutritionally, which requires larger studies to confirm.

Want to Apply This Research?

  • If you’re interested in tracking probiotic-rich foods in your diet, track your daily intake of fermented foods (yogurt, kefir, sauerkraut, kimchi) and note any changes in digestion or energy levels over 4-6 weeks. Record the type and amount consumed daily.
  • Start incorporating more fermented foods into your diet, similar to the traditional Algerian fermented butter mentioned in this study. Try adding small amounts of fermented vegetables or probiotic-rich foods to meals 3-4 times per week and monitor how you feel.
  • Track digestive health, energy levels, and overall wellness weekly using a simple 1-10 scale. Note any changes in digestion, bloating, or how you feel after meals. Keep a food diary noting which fermented foods you consumed and any observed effects over 8-12 weeks to see if probiotics make a personal difference for you.

This research was conducted in chickens and shows promising results for using probiotics as alternatives to antibiotics in poultry farming. However, these findings have not been tested in humans, and the long-term health effects of consuming meat from probiotic-fed chickens are not yet established. This study was conducted in controlled laboratory conditions and may not reflect real-world farm results. If you have specific health concerns or dietary questions, consult with a healthcare provider or registered dietitian. This information is for educational purposes and should not replace professional medical or nutritional advice.