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Journals / Türkiye Tarımsal Araştırmalar Dergisi / 2026 / Cilt: 13 Sayı: 2

Probiotic Microencapsulation Approaches in Poultry Nutrition

Kanatlı Beslemede Probiyotik Mikroenkapsülasyon Yaklaşımları

Emine Doğan(Kırşehir Ahi Evran Üniversitesi, Çiçekdağı Meslek Yüksekokulu, Veterinerlik Bölümü, Kırşehir, TÜRKİYE)0000-0002-9572-6503
Pages
156–163
Publication Date
2026-07-14
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AI Summary & Key Takeaways

AI Insight
⚡ TL;DR(Too Long; Didn't Read)

In this review, microencapsulation techniques such as spray freezing, spray drying, fluid bed coating, extrusion, coacervation, centrifugal suspension, cocrystallization, liposome, and emulsion are discussed, and the potential effects of these technologies on the stability of probiotics, gut health, and growth performance, along with current research findings in the field of poultry nutrition, are evaluated.

📌 3 Key Takeaways

🎯
Objective & Hypothesis:Probiotics are widely used as functional feed additives due to their positive effects, such as balancing the gut microbiota, supporting the immune system, and improving production performance.
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Key Findings & Data:In this sense, microencapsulation stands out as an effective technology that provides protection for probiotics against adverse environmental conditions, increases their stability, supports their controlled release, and improves their bioavailability in the intestine.
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Conclusion & Impact:In this review, microencapsulation techniques such as spray freezing, spray drying, fluid bed coating, extrusion, coacervation, centrifugal suspension, cocrystallization, liposome, and emulsion are discussed, and the potential effects of these technologies on the stability of probiotics, gut health, and growth performance, along with current research findings in the field of poultry nutrition, are evaluated.
🔬Design:Review & Systematic Survey
📍Scope:Comprehensive Sample
⚙️Variables:Kaplama materyalleri · sprey dondurma tekniği · probiyotik stabilitesi

Abstract

Probiotics are widely used as functional feed additives due to their positive effects, such as balancing the gut microbiota, supporting the immune system, and improving production performance. However, heat, oxidation, pH changes, and digestive enzymes encountered during feed production, storage, and throughout the digestive system can limit the viability and efficacy of probiotics. In this sense, microencapsulation stands out as an effective technology that provides protection for probiotics against adverse environmental conditions, increases their stability, supports their controlled release, and improves their bioavailability in the intestine. In the current literature, it is reported that microencapsulation efficiency varies depending on the method used, the physicochemical properties of the coating material, the encapsulation conditions, and the biological structure of the probiotic strain. In this review, microencapsulation techniques such as spray freezing, spray drying, fluid bed coating, extrusion, coacervation, centrifugal suspension, cocrystallization, liposome, and emulsion are discussed, and the potential effects of these technologies on the stability of probiotics, gut health, and growth performance, along with current research findings in the field of poultry nutrition, are evaluated.

Özet

Probiyotikler; bağırsak mikrobiyotasının dengelenmesi, bağışıklık sisteminin desteklenmesi ve üretim performansının iyileştirilmesi gibi olumlu etkileri nedeniyle fonksiyonel yem katkı maddeleri olarak yaygın şekilde kullanılmaktadır. Ancak yem üretimi, depolama ve sindirim sistemi boyunca karşılaşılan ısı, oksidasyon, pH değişimleri ve sindirim enzimleri, probiyotiklerin canlılığını ve etkinliğini sınırlandırabilmektedir. Bu anlamda mikroenkapsülasyon, probiyotiklerin olumsuz çevresel koşullara karşı korunmasını sağlayan, stabilitelerini artıran, kontrollü salınımlarını destekleyen ve bağırsakta biyoyararlanımlarını iyileştiren etkili bir teknoloji olarak öne çıkmaktadır. Güncel literatürde, mikroenkapsülasyon etkinliğinin; kullanılan yöntem, kaplama materyalinin fizikokimyasal özellikleri, kapsülleme koşulları ve probiyotik suşunun biyolojik yapısına bağlı olarak değiştiği bildirilmektedir. Bu derlemede; sprey dondurma, sprey kurutma, akışkan yatak kaplama, ekstrüzyon, koaservasyon, santrifugal süspansiyon, kokristalizasyon, lipozom ve emülsiyon gibi mikroenkapsülasyon teknikleri ele alınarak, bu teknolojilerin probiyotiklerin stabilitesi, bağırsak sağlığı ve büyüme performansı üzerindeki potansiyel etkileri ile kanatlı besleme alanındaki güncel araştırma bulguları değerlendirilmiştir.

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Cite This Article

Doğan, E. (2026). Probiotic Microencapsulation Approaches in Poultry Nutrition. Türkiye Tarımsal Araştırmalar Dergisi, Cilt: 13 Sayı: 2, 156–163. https://doi.org/10.19159/tutad.1858740

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