The Potential of Oyster Mushrooms as a Sustainable and Nutritious Feed Ingredient for Poultry
Keywords:
Oyster mushrooms, poultry feed, sustainability, nutrition, growth performance, egg production, meat quality, immune response, gut healthAbstract
The escalating global demand for poultry products necessitates the exploration of sustainable and nutritious feed alternatives to address the limitations of conventional ingredients. Oyster mushrooms (Pleurotus ostreatus) have emerged as a promising candidate due to their exceptional nutritional profile, sustainable cultivation practices, and potential health benefits for poultry. This comprehensive review delves into the multifaceted potential of oyster mushrooms as a poultry feed ingredient, encompassing their nutritional composition, cultivation methods, and effects on poultry performance and health. Oyster mushrooms are rich in protein, essential amino acids, vitamins, minerals, and bioactive compounds such as beta-glucans and antioxidants. Their cultivation on agricultural waste substrates aligns with circular economy principles, reducing environmental impact and promoting resource utilization. Studies have demonstrated the positive effects of oyster mushrooms on poultry growth performance, egg production, meat quality, immune response, and gut health. Furthermore, their antimicrobial properties offer a potential alternative to antibiotics in poultry production. While economic and social considerations, such as production costs and market acceptance, warrant further investigation, the evidence presented in this review underscores the significant potential of oyster mushrooms as a sustainable and nutritious feed ingredient for poultry. Continued research and development in this field can pave the way for a more resilient and sustainable poultry industry.
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