No abstract

This review addresses the scientific significance of various herbal formulations of different medicinal plants and their extracts, which have shown promise or been proven effective for the treatment of diseases caused by various viral pathogens, including emerging and re-emerging viruses that infect humans, animals, poultry and fish.

Omega-3 (ω-3) and omega-6 (ω-6) fatty acids are important components of cell membranes. They are essential for health and normal physiological functioning of humans. Not all fatty acids can be produced endogenously owing to the absence of certain desaturases; however, they are required in a ratio that is not naturally achieved by the standard diet of industrialized nations. Poultry products have become the primary source of long-chain polyunsaturated fatty acids (LC-PUFA), with one of the most effective solutions being to increase the accretion of PUFAs in chicken products via the adjustment of fatty acids in poultry diets. Several studies have reported the favorable effects of ω-3 PUFA on bone strength, bone mineral content and density, and semen quality. However, other studies concluded negative effects of LC-PUFA on meat quality and palatability, and acceptability by consumers. The present review discussed the practical application of ω-3 and ω-6 fatty acids in poultry diets, and studied the critical effects of these fatty acids on productive performance, blood biochemistry, immunity, carcass traits, bone traits, egg and meat quality, and semen quality in poultry. Future studies are required to determine how poultry products can be produced with higher contents of PUFAs and favorable fatty acid composition, at low cost and without negative effects on palatability and quality.

Antibiotics as growth promoters in poultry have been used for long time for improving feed efficiency and performance. Due to their various side-effects such as antibiotic resistance, destruction of beneficial bacteria in the gut, and dysbiosis, it is required to think about some alternatives. Probiotics are one of the options in this regard for improving poultry production. Probiotics are defined as "live microorganisms that, when administered in adequate amounts, confer a health benefit on the host." They are available in various forms for use as feed additives. Probiotics as feed additives aid in proper digestion of feed hence make the nutrients available for faster growth. Immunity can also be improved by addition of probiotics to poultry diets. Moreover, probiotics aid in improving meat and egg quality traits. Various infectious diseases of poultry can be countered by use of probiotics in their feed. A proper selection of probiotic strains is required for gaining optimal effects. This review focuses on the mechanisms of action of probiotics and their importance in poultry feed supplementation for enhancing production and safeguarding health of poultry.

No abstract