Dietary inclusion effects of phytochemicals as growth promoters in animal production

Abstract

Growth promoters have been widely used as a strategy to improve productivity, and great benefits have been observed throughout the meat production chain. However, the prohibition of growth promoters in several countries, as well as consumer rejection, has led industry and the academy to search for alternatives. For decades, the inclusion of phytochemicals in animal feed has been proposed as a replacement for traditional growth promoters. However, there are many concerns about the application of phytochemicals and their impact on the various links in the meat production chain (productive performance, carcass and meat quality). Therefore, the effects of these feed additives are reviewed in this article, along with their potential safety and consumer benefits, to understand the current state of their use. In summary, the replacement of traditional growth promoters in experiments with broilers yielded benefits in all aspects of the meat production chain, such as improvements in productive performance and carcass and meat quality. Although the effects in pigs have been similar to those observed in broilers, fewer studies have been carried out in pigs, and there is a need to define the types of phytochemicals to be used and the appropriate stages for adding such compounds. In regard to ruminant diets, few studies have been conducted, and their results have been inconclusive. Therefore, it is necessary to propose more in vivo studies to determine other strategies for phytochemical inclusion in the production phases and to select the appropriate types of compounds. It is also necessary to define the variables that will best elucidate the mechanism(s) of action that will enable the future replacement of synthetic growth promoters with phytochemical feed additives.

Effect of pawpaw (<em>Carica papaya</em>) leaf meal and dietary enzymes on broiler performance, digestibility, carcass and blood composition

“…Effect of pawpaw leaf meal and enzyme supplementation on the performance of broiler chickens Kadiri et al (2016). These various reports may arise from the natural variability of plant secondary metabolite and chemical compositions (Nahak, 2014;Valenzuela-Grijalva et al, 2017).…”

Determination of carcase yield, sensory and acceptance of meat from male and female pigs with dietary supplementation of oregano essential oils

“…The active chemical compounds of plant extracts or their essential oils are promising alternatives in protecting the health of meat animals as these supplements have antioxidant properties and also seem to act as a growth promoter comparable to antibiotic (Ri et al 2017). There is evidence that natural oregano essential oil (OEO) can improve all aspects of the meat production chain including improvements in productive performance and carcase and meat quality (Valenzuela-Grijalva 2017). The beneficial impact of herb extracts in animal feed are due to their potential to deliver not only health benefits, but enhance appetite, optimise weight gain and improve meat production (Bahelka et al 2011;Tan et al 2015).…”

Some Blood Biochemical, Antioxidant Biomarkers, Lipid Peroxidation, Productive Performance and Carcass Traits of Broiler Chicks Supplemented With Alpinia Galangal Rhizomes Extract During Heat Stress

“…In addition, the conferred findings are harmonious with broiler research. For example, Valenzuela-Grijalva, et al, (2017) found that in broiler below stress of heat AGRE supplementation affects the characteristics of carcass and proportional lengths of large intestine and caecum. These findings, however, were contrary to Barazesh, et al (2013) reported that, compared to control group, the addition of 1.5% of extracted ginger in broiler diets would affect the percentage of the thigh and abdominal fat.…”

“…Hence, it is thought as a better supply of anti-oxidative ingredients than other herbs plant (Chudiwal et al, 2010). Therefore, Galanga rhizome extract may be enticing antioxidants and also, in animal nutrition as new antioxidant supplies (Valenzuela-Grijalva et al, 2017).…”