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γ-aminobutyric acid (GABA) is synthesised by glutamic acid decarboxylase which catalyses the decarboxylation of L-glutamic acid. L-glutamic acid is formed by α-ketoglutarate in the TCA cycle by glutamic acid dehydrogenase (GDH). GABA is found in the human brain, plants, animals and microorganisms. GABA functions as an antidepressant, antihypertensive, antidiabetic and immune system enhancer and has a good effect on neural disease. As GABA have pharmaceutical properties, conditions for GABA production need to be established. Microbiological GABA production is more safe and eco-friendly rather than chemical methods. Moreover, it is easier to control conditions of production using microorganisms compared to production in plants and animals. GABA production in fermented foods and beverages has the potential to be optimised to increase the functional effect of fermented foods and beverages.

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Poultry meat consumption is increasing worldwide but the overuse of antimicrobials for prevention and treatment of diseases has increased antimicrobial resistance (AMR), triggering a major public health issue. To restrict AMR emergence, the government supports the optimization of natural products that are safe and easy to obtain with minimal side effects on poultry, humans, and the environment. Various studies have explored the potential of herbs in animal health for their antiviral, antibacterial, antifungal, antiparasitic, immunomodulatory, antioxidant, and body weight gain properties. Therefore, this study reviewed plants with potential application in avian species by summarizing and discussing the mechanisms and prophylactic/therapeutic potential of these compounds and their plant origin extracts.

One hundred twenty-five female ducks, with an average body weight of 1485.51±14.72 g, aged eight weeks, were used in this experiment to examine the effect of ginger volatile oil (GVO) on the metabolic profile of the glycolytic pathways, free radical and antioxidant activity in heat-stressed Cihateup ducks. GVO isolation was carried out by the distillation technique. Cihateup duck samples were divided into five treatment groups, each group with 25 animals. Each treatment consisted of five replications so that each repetition consisted of 5 duck samples. The treatment in this study was A: temperature of the comfort zone (24°C) and without administration of GVO; B: heat stress (38°C) and without GVO; C: heat stress (38°C) and 150 µL GVO/tail; D: hot stress (38°C) and 200 µL GVO/tail, E: Hot stress (38°C) and 250 µL GVO/tail. GVO was given every morning orally (force-fed). The data then statistically analyzed with ANOVA procedure to determine the treatment effect. Duncan's multiple range test was used to compare the treatment effect. The results showed that the metabolic profile of the glycolytic pathway appeared to be in the normal range by administering 250 µL GVO. The reduction of free radicals activity and increased endogenous antioxidants (Glutathione Peroxidase) activity were also found in GVE treated ducks. In conclusion, the heat stress of Cihateup duck was reduced by administering the GVO.