A huge global population growth required enough dietary sources (particularly proteins) to meet the progressing demands. Consequently, poultry production advanced rapidly in many countries over the world (Scanes, 2007). On the other hand, European Union was excluded antibiotic growth promoters (AGPs) in animal foods as an attempt to overcome devastating antibiotic resistance issue (Castanon, 2007), but antibiotic residual in meat was still considered a dominant risk and challenge for both poultry producers and consumers. Accordingly, this promotes employment of various alternatives like euobiotics (Jouany and Morgavi, 2007), organic acids (Dibner and Butin, 2002), prebiotics (Gibson et al., 2017), and probiotics (Rijkers et al., 2010). Recently, alpha-monoglycerides were consumed widely as an alternative to APGs. Alpha-monoglycerides are a family of compounds, which are formed by a fatty acid attached to the first, usually called alpha, carbon of the triacylglycerol via a covalent bond by esterification (Bedford and Gong, 2018). Although many kinds of fatty acids can be contributed to the alpha-monoglycerides like; propionic (C 3 H 6 O 2), butyric (C 4 H 8 O 2), caprylic (C 8 H 16 O 2), and capric (C 10 H 20 O 2), but lauric acid (C 12 H 24 O 2) is the favorite one, making alpha-monolaurin (in short called monolaurin). Interestingly, lauric acid occurs in the nature abundantly forming about 50% of the coconut oil (Liau et al., 2011), also monolaurin has characters of both fatty acids (lipid soluble) and glycerol (water soluble), that means amphiphilic compound, hence it can be administered orally with drinking water or diet of poultry (Carpo et al., 2007).