Antioxidant and antimicrobial activities of phytonutrients as antibiotic substitutes in poultry feed

Seidavi, Alireza; Tavakoli, Masoomeh; Asroosh, Fariborz; Scanes, Colin G.; El‐Hack, Mohamed E. Abd; Naiel, Mohammed A. E.; Taha, Ayman E.; Aleya, Lotfi; El‐Tarabily, Khaled A.

doi:10.1007/s11356-021-17401-w

Cited by 40 publications

(26 citation statements)

References 162 publications

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“…in modern intensive broiler strains (El-Shall et al, 2019;Hussein et al, 2020;Seidavi et al, 2021). The use of AGP and synthetic antioxidants [such as butylated hydroxyanisole (BHA), butylated hydroxytoluene (BHT), and tert-butyl hydroquinone (TBHQ)] in broiler production is currently prohibited and restricted, respectively, in most countries worldwide.…”

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confidence: 99%

Encapsulation as a Way to Improve the Phytogenic Effects of Herbal Additives in Broilers – An Overview

Sugiharto

Ayaşan

2023

Annals of Animal Science

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The prohibition of antibiotic growth promoters (AGP) and the restriction of synthetic antioxidants have had a negative impact on the productivity and health of broiler chickens. To ensure sustainability in broiler production, poultry nutritionists continue to look for alternatives to AGP and antioxidants. Using herbal ingredients is one alternative that is widely used today. However, the use of herbal ingredients in small doses is often constrained by bioavailability problems, thereby reducing the effectiveness of using herbal additives for broiler chickens. At higher doses, the use of herbal ingredients can increase feed costs and negatively impact palatability, digestion and protein utilization, and liver health. Encapsulation is a method that can improve the stability, palatability, and bioavailability of herbal additives, which may enhance the efficacy of herbs as AGP and antioxidant alternatives for broilers. This review article provides a comprehensive insight into the application of and problems related to herbal additives, benefits of encapsulation technology on herbs, and use of encapsulated herbs in broiler production.

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confidence: 99%

Encapsulation as a Way to Improve the Phytogenic Effects of Herbal Additives in Broilers – An Overview

Sugiharto

Ayaşan

2023

Annals of Animal Science

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“…In the case of the EVOO + O and O + O samples, the activity was lower, but the protection was still significant, showing 81.89 and 78.31% inhibition, respectively. These differences could be explained by the higher amount of antioxidants in the rosemary [ 71 ]. As a result, EVOO + R may have a good potential to be used as a gastroprotective agent.…”

Section: Resultsmentioning

confidence: 99%

Effect of Flavoring with Rosemary, Lemon and Orange on the Quality, Composition and Biological Properties of Olive Oil: Comparative Study of Extraction Processes

Chahdoura

Mzoughi

Ziani

et al. 2023

Foods

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The goal of this work was to investigate the impact of the flavoring of some aromatic plants/spices, including rosemary (R), lemon (L) and orange (O) at the concentration of 5% and 35% (w/w) added by 2 methods (conventional maceration and direct flavoring), on quality attributes, chemical changes and oxidative stability of extra virgin olive oil (EVOO). Six flavored oils were obtained (EVOO + O, O + O, EVOO + R, O + R, EVOO + L and O + L). The physicochemical parameters (water content, refractive index, acidity and peroxide value, extinction coefficient, fatty acids, volatile aroma profiles, Rancimat test, phenols and pigments composition) of the flavored oils were investigated. Based on the results obtained, it was observed that flavoring with a conventional process provided increased oxidative stability to the flavored oils, especially with rosemary (19.38 ± 0.26 h), compared to that of unflavored oil. The volatile profiles of the different flavored oils revealed the presence of 34 compounds with the dominance of Limonene. The fatty acid composition showed an abundance of mono-unsaturated fatty acids followed by poly-unsaturated ones. Moreover, a high antioxidant activity, a significant peripheral analgesic effect (77.7% of writhing inhibition) and an interesting gastroprotective action (96.59% of ulcer inhibition) have been observed for the rosemary-flavored oil. Indeed, the flavored olive oils of this study could be used as new functional foods, leading to new customers and further markets.

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“…For many decades, the poultry production industry has been under growing pressure to enhance productivity to offer high-quality meat products to feed the world's rising population while dealing with limited natural resources. Disease outbreaks may affect poultry growth and feed efficiency directly by reducing the digestive tract's capability of absorbing all nutrients and indirectly by limiting microbiota diversification and development ( 1 ). Therefore, employing antibiotic products as a feed treatment in poultry diets to alleviate infectious disorders or as growth promoters has resulted in the development of a large number of antibiotic-resistant bacterial strains that may threaten consumer health ( 2 ).…”

Section: Introductionmentioning

confidence: 99%

“…Specifically, supplemented poultry feed with several phytogenic molecules extracted from plants improved performance and boosted general health status ( 1 ), for instance, Prunus armeniaca ( 8 ) and Hippophae rhamnoides ( 9 ). In addition, enriched animal and poultry diets with phytogenics promoted performance, feed efficiency, appetite, carcass meat quality, and health status ( 10 , 11 ).…”

Section: Introductionmentioning

confidence: 99%

The Impact of Paulownia Leaves Extract on Performance, Blood Biochemical, Antioxidant, Immunological Indices, and Related Gene Expression of Broilers

et al. 2022

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The current research sought to assess the effects of paulownia leaves extract (PLE) on performance, blood hematological, antioxidant activity, and immunological response of broiler chicken. In total, two hundred 1-day-old male Cobb500 chicks were allocated randomly into four equal treatments with 5 replicates. The first treatment served as a control (CNT) and was fed the basal diet only, while the other treated treatments were fed on the basal diet supplemented with 0.1, 0.3, and 0.5 g/kg diet of PLE, respectively. The performance results showed significant increments (P < 0.05) in live body weight (LBW), weight gain (WG), and European production efficiency factors (EPEIs) (linearly; p < 0.001) in cooperated with increasing PLE levels in broiler diets. At the same time, feed conversion ratio (FCR) and livability percentages were numerically enhanced under the effects of PLE supplementation. Moreover, a notable increase (P < 0.05 or 0.01) in oxidative remarks activity (GSH, glutathione; SOD, super oxide-dismutase and CAT, catalase) and elevated levels of immunoglobulin (IgM, immunoglobulin M and IgG, immunoglobulin G) were noted (P < 0.05) for treatments fed with PLE in a dose-dependent manner. Also, a dramatic linear increase was observed in mRNA expression of IGF-1, GHR, IL-1β, and IL-10 genes of broiler chickens. This study concluded that enriched broiler feeds with 0.5 g/kg PLE might be a beneficial strategy to promote broiler health and production.

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Antioxidant and antimicrobial activities of phytonutrients as antibiotic substitutes in poultry feed

Cited by 40 publications

References 162 publications

Encapsulation as a Way to Improve the Phytogenic Effects of Herbal Additives in Broilers – An Overview

Encapsulation as a Way to Improve the Phytogenic Effects of Herbal Additives in Broilers – An Overview

Effect of Flavoring with Rosemary, Lemon and Orange on the Quality, Composition and Biological Properties of Olive Oil: Comparative Study of Extraction Processes

The Impact of Paulownia Leaves Extract on Performance, Blood Biochemical, Antioxidant, Immunological Indices, and Related Gene Expression of Broilers

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