Published on February 2020 | Phytobiotics, Antimicrobial growth promoter

Potency of Phytobiotics in Herbal Spices as an Antimicrobial Growth Promoter in Broiler Chicken Diets: A Review

In this study, the significance of herbs and spices as antimicrobial growth promoter (AGP) and as replacement for synthetic antibiotics in poultry diets, has paved the way. The herbal spices investigated were Garlic (Allium sativum L.), Turmeric (Curcuma longa L.), Oregano (Origanum vulgare L.), and Malunggay (Moringa oleifera Lam.). The effective supplementation levels were found to be 5kg/ton garlic, 0.75% turmeric, 0.40g/kg oregano powder, and 0.75-1.0% malunggay leaf meal supplementation. In garlic, turmeric, oregano, and malunggay respectively, the active compounds allicin, curcumin, thymol and carvacrol, and cryptochlorogenic acid, isoquercetin, and astragalin were established. For more efficient use of herbal powder and meals, effort should focus in obtaining the best processing technique such as air drying and 50-600C hot air oven for a maximum of 6 hours. Given this, the present studies highlighted an overview of the experimental uses of common spices in broilers on growth efficiency, carcass quality, and health status, supported by past findings to the present. The spices' phytogenic content may be the explanation for their potency as an AGP. Finally, the findings have inspired further analysis of spices in broiler rations to ascertain the most active ingredients and their optimal doses.