Foundation and perspectives of the use of plant extracts as performance enhancers in broilers

Abstract

Feed is responsible for about 70% of broilers production costs, leading to an increasing number of studies on alternative dietary products that benefit bird performance and lower production costs. Since the 1950s, antimicrobial additives are the most frequently used performance enhancers in animal production and their positive results are observed even in high-challenge conditions. Since the 1990s, due to the ban of the use of some antibiotics as growth promoters and the growing trend of the public to consume natural products, plant extracts have been researched as alternatives to antibiotic growth promoters. The first study that evaluated the antibacterial activities of plant extracts was carried out in 1881; however, they started to be used as flavor enhancers only during the next decades. With the emergence of antibiotics in the 1950s, the use of plant extracts as antimicrobial agents almost disappeared. There are several studies in literature assessing the use of plant extracts, individually or in combination, as antimicrobials, antioxidants, or digestibility enhancers in animal feeds. Research results on the factors affecting their action, such as plant variety, harvest time, processing, extraction, as well as the technology employed to manufacture the commercial product and dietary inclusion levels show controversial results, warranting the need of further research and standardization for the effective use of plant extracts as performance enhancers, when added to animal feeds. This article aims at presenting plant extracts as alternatives to antibiotics, explaining their main modes of action as performance enhancers in broiler production

Polyphenols in Eucalyptus leaves improved the egg and meat qualities and protected against ethanol‐induced oxidative damage in laying hens

“…Normally, the benefits induced by plant extracts to poultry were due to the antimicrobial activity, antioxidant activity, effects on digestibility or performance enhancers (Rizzo et al., ). In this study, the beneficial effects induced by PE supplementation is likely attributed to the antioxidant compounds such as gemin D, pedunculagin, tellimagrandin I, tellimagrandin II, pentagalloyl glucose and oenothein B (Chen, Wang, et al., ) and other relevant phenolic compounds in Eucalyptus leaves extracts.…”

“…Nowadays, supplementation of natural antioxidants to diet was a popular practice to reduce the oxidative stress in the poultry industry, which could improve poultry heath condition (Sahin et al., ; Starčević et al., ). On the other hand, the addition of medicinal plants to poultry diets is a growing trend to improve the quality of livestock products such as table egg ever since the ban of some antibiotics as growth promoters in 1990s (Rizzo, Menten, Racanicci, & Santarosa, ; Coorey, Novinda, Williams, & Jayasena, ; Goldberg et al., ).…”

Effect of Botanical Extracts on Amino Acid and Fatty Acid Profile of Broiler Meat

“…Dietary antioxidant supplements from plant sources can enhance the quality of meat by minimizing oxidative stress on lipids and protein molecules and enhancing the activities of glutathione peroxidase, catalase, and superoxide dismutase, ultimately improving the amino acid and fatty acid profile of meat (Upton et al, 2009). Due to their potential health benefits, consumers are willing to buy meat from broilers fed botanical extracts (Rizzo et al, 2008). After reviewing the potentials of natural extracts, this study aimed at evaluating the effects of the dietary inclusion of botanical extracts on the amino acid and fatty acid profiles of broiler meat.…”

Evaluation of probiotic strains for development of fermented Alisma canaliculatum and their effects on broiler chickens

“…The antioxidant activity of plant extracts is mainly related to the presence of phenolic compounds. Moreover, compounds such as flavonoids and terpenoids also present antioxidant activity (Rizzo et al, 2008). In addition, antioxidative effects in probiotic strains such as S. cerevisiae have been reported by Zhang et al (2005).…”