The aim of the study was to overview the results of scientific research on the impact of feed additives used in broiler nutrition on breeding and meat quality. Selected additives used in feeding broilers with immunomodulatory properties, prebiotics and probiotics, herbs and herbal extracts and protein additives were characterised. The application of insects in poultry feeding as a good source of proteins and fat as a substitute of expensive feed rich in proteins was presented. Further research is needed on their nutritional value, levels of incorporation into diets and the performance of this feed ingredient. However, there are many challenges that need to be overcome by adoptingsuitable strategies to produce antibiotic-free broiler meat with regards to food safety and chickenwelfare issues. The additives available on the market should be used in accordance with the manufacturers’ recommendations and the grace period should be observed in order to obtain the expected production results and a high-quality product.
Part of the book: Advanced Studies in the 21st Century Animal Nutrition