The Role of Phytoadditives in Enhancing Broiler Nutrition

In the modern poultry industry, the shift toward sustainable and safe alternatives to antibiotic growth promoters (AGPs) is pivotal. With concerns about antibiotic resistance, the use of phytoadditives has gained prominence for their potential to improve broiler health, productivity, and meat quality.

Derived from plant-based compounds, phytoadditives offer a range of benefits, including enhanced nutrient digestibility, better immune response, and improved carcass characteristics.

Introduction

Antibiotics have long been used in poultry nutrition to boost growth and prevent disease. However, the European Union’s ban on AGPs in 2006 and subsequent global focus on food safety have accelerated the demand for natural alternatives.

Phytoadditives, which include essential oils, herbal extracts, and bioactive plant components, have emerged as promising substitutes. These compounds not only act as growth promoters but also provide antioxidant, antibacterial, and immunomodulatory benefits.

What Are Phytoadditives?

Phytoadditives are derived from various plant parts such as seeds, fruits, roots, and leaves. Common sources include garlic (Allium sativum), thyme (Thymus vulgaris), oregano (Origanum vulgare), rosemary (Rosmarinus officinalis), and sage (Salvia officinalis). These plants contain bioactive molecules like allicin, carvacrol, thymol, cineole, and piperine, which contribute to their therapeutic properties.

Table 1 below provides an overview of key aromatic plants and their bioactive components:

Benefits of Phytoadditives in Broiler Nutrition

1. Improved Growth Performance: Phytoadditives enhance body weight gain, feed intake, and feed conversion ratio (FCR). For instance, dietary inclusion of oregano essential oil at 50-100 mg/kg improved growth metrics, while garlic powder reduced cholesterol levels in broiler meat, making it healthier for consumers.
2. Enhanced Gut Health: Phytoadditives promote a balanced gut microbiota by inhibiting pathogenic bacteria and fostering beneficial microbes. Studies have shown that compounds like thymol and carvacrol enhance gut enzyme activity, leading to improved nutrient absorption.
3. Antioxidant and Antimicrobial Properties: Essential oils from plants like rosemary and sage exhibit strong antioxidant effects, reducing lipid oxidation in stored meat. These properties also extend to microbial growth control, improving food safety.
4. Reduced Cholesterol in Meat: Garlic supplementation significantly lowers cholesterol levels in chicken tissues. Studies report reductions of 83.53% in red meat cholesterol and 72.53% in skin cholesterol, making broiler meat a heart-healthy choice.
5. Economic Viability: Phytoadditives are cost-effective due to their low inclusion levels (e.g., garlic at 1.5-2 g/kg feed) and minimal impact on production costs. Their dual role as growth promoters and health enhancers makes them an attractive option for producers.

Applications and Inclusion Levels

The effectiveness of phytoadditives depends on their inclusion levels in feed. Here are some examples:

• Garlic: 1.5-2 g/kg feed—significant reduction in cholesterol levels.
• Oregano: 10-30 g/kg feed—improves FCR and microbial balance.
• Rosemary: 0.5-10 g/kg feed—enhances meat quality and oxidative stability.

Table 2 illustrates feed inclusion levels for common phytoadditives:

Challenges in Using Phytoadditives

• Variability in Composition: The bioactive content of phytoadditives varies based on plant species, growth conditions, and extraction methods.
• Lack of Standardization: Differences in essential oil production processes affect efficacy.
• Limited Research: More studies are needed to understand their mechanisms and optimize formulations.

Conclusion

Phytoadditives represent a sustainable and effective alternative to AGPs in broiler nutrition. Their ability to improve growth performance, gut health, and meat quality aligns with consumer demands for safe, high-quality poultry products. However, advancing our understanding of their complex interactions within the gut ecosystem will be key to unlocking their full potential.

References

• Puvača, N., et al. (2013). Beneficial Effects of Phytoadditives in Broiler Nutrition. World’s Poultry Science Journal, Vol. 69.
• Burt, S. (2004). Essential Oils: Their Antibacterial Properties. International Journal of Food Microbiology, 94.
• Stanačev, V., et al. (2011). Effect of Garlic in Fattening Chicks Nutrition. African Journal of Agricultural Research, 6.
• Lee, K., et al. (2004). Essential Oils in Broiler Nutrition. International Journal of Poultry Science, 3.
• Jamroz, D., et al. (2005). Use of Active Substances of Plant Origin in Chicken Diets. British Poultry Science, 46.