Macromycete Edible Fungi as a Functional Poultry Feed Additive: Influence on Health, Welfare, Eggs, and Meat Quality—Review

TL;DR

This review explores how adding edible fungi to poultry feed can improve bird health, meat and egg quality, and immunity.

Contribution

The paper reviews the use of macromycete fungi as a functional feed additive for poultry, highlighting their health and productivity benefits.

Findings

Mushroom supplementation improves bird weight gain and bone mineralisation.

Feed with fungi enhances meat and egg quality, including lipid and protein profiles.

Mushrooms promote beneficial gut microbiota and boost poultry immunity.

Abstract

Over the years, macromycete fungi have been used as a source of food, part of religious rites and rituals, and as a medicinal remedy. Species with strong health-promoting potential include Hericium erinaceus, Cordyceps militaris, Ganoderma lucidum, Pleurotus ostreatus, Flammulina velutipes, and Inonotus obliquus. These species contain many bioactive compounds, including β-glucans, endo- and exogenous amino acids, polyphenols, terpenoids, sterols, B vitamins, minerals, and lovastatin. The level of some biologically active substances is species-specific, e.g., hericenones and erinacines, which have neuroprotective properties, and supporting the production of nerve growth factor in the brain for Hericium erinaceus. Due to their high health-promoting potential, mushrooms and substances isolated from them have found applications in livestock nutrition, improving their welfare and productivity. This phenomenon may be of particular importance in the nutrition of laying hens and broiler chickens, where an increase in pathogen resistance to antibiotics has been observed in recent years. Gallus gallus domesticus is a key farm animal for meat and egg production, so the search for new compounds to support bird health is important for food safety. Studies conducted to date indicate that feed supplementation with mushrooms has a beneficial effect on, among other things, bird weight gain; bone mineralisation; and meat and egg quality, including the lipid profile and protein content and shell thickness, and promotes the development of beneficial microbiota, thereby increasing immunity.

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