Hostname: page-component-797576ffbb-xmkxb Total loading time: 0 Render date: 2023-12-04T10:05:37.468Z Has data issue: false Feature Flags: { "corePageComponentGetUserInfoFromSharedSession": true, "coreDisableEcommerce": false, "useRatesEcommerce": true } hasContentIssue false

Beneficial effects of phytoadditives in broiler nutrition

Published online by Cambridge University Press:  25 February 2013

Dept. of Animal Science, University of Novi Sad, Faculty of Agriculture, Trg Dositeja Obradovića 8, 21000 Novi Sad, Serbia
Dept. of Animal Science, University of Novi Sad, Faculty of Agriculture, Trg Dositeja Obradovića 8, 21000 Novi Sad, Serbia
Dept. of Animal Science, University of Novi Sad, Faculty of Agriculture, Trg Dositeja Obradovića 8, 21000 Novi Sad, Serbia
University of Novi Sad, Institute for Food Technology, Bulevar Cara Lazara 1, 21000 Novi Sad, Serbia
Dept. of Animal Science, University of Novi Sad, Faculty of Agriculture, Trg Dositeja Obradovića 8, 21000 Novi Sad, Serbia
Perutnina Ptuj-Topiko doo, Petefi Brigade 2, 23400 Bačka Topola, Serbia
Perutnina Ptuj-Topiko doo, Petefi Brigade 2, 23400 Bačka Topola, Serbia
Corresponding author:
Get access


During the past fifteen years, phytoadditives in animal nutrition have attracted attention for their potential role as alternatives to antibiotic growth promoters. The goal of this paper is to review the current scientific data on the use of phytoadditives in broiler nutrition. The efficacy of phytogenic applications in broiler nutrition depends on several factors, such as composition and feed inclusion level of phytogenic preparations, bird genetics, and overall diet composition. Difficulty arises when comparing different studies using phytoadditives due to the large variation in composition and sourcing, thus the potential biological effects of phytogenic compounds may differ. However, a great amount of research data supports a potential role of phytoadditives as natural, non-antibiotic growth promoters in broiler nutrition. The mechanisms behind growth promotion are far from being elucidated, as data on phytoadditive effects on nutrient digestibility, gut function and the immune system are still scarce. Phytogenic intake may certainly depress pathogen growth in the gut, however an understanding of their effects on the complex gut ecosystem is still far from clear. There is insufficient amount of studies describing the effects of phytoadditive dietary intake on carcass meat safety, whereas the beneficial effect of phytogenics on carcass meat quality is very well documented. As the last point of this review, further considerations on the efficient applications of phytoadditive compounds in broiler nutrition are given.

Copyright © World's Poultry Science Association 2013

Access options

Get access to the full version of this content by using one of the access options below. (Log in options will check for institutional or personal access. Content may require purchase if you do not have access.)


ANKRI, S. and MIRELMAN, D. (1999) Antimicrobial properties of allicin from garlic.Microbes and Infection 1: 125-129.Google Scholar
BAMPIDIS, V.A., CHRISTODOULOU, V., FLOROU PANERI, P., CHRISTAKI, E., VHATZOPOULOU, P.S., TSILIGIANNI, T. and SPAIS, A.B. (2005) Effect of dietary dried oregano leaves on growth performance, carcase characteristics and serum cholesterol of female early maturing turkeys. British Poultry Science 5: 595-601.Google Scholar
BOŽIĆ, A. (1997) Influence of origin of feed fatty acid composition and the fatty acid atherogenic potential of muscle and fat tissue of broilers. Doctoral thesis, Faculty of Agriculture, Novi Sad.Google Scholar
BURT, S. (2004) Essential oils: their antibacterial properties and potential applications in foods-a review. International Journal of Food Microbiology 94: 223-253.Google Scholar
CROSS, D.E., MCDEVITH, R.M., HILLMAN, K. and AGAMOVIC, T. (2007) The effect of herbs and their associated essential oils on performance, digestibilities and gut microflora in chickens 7 to 28d of age. British Poultry Science 4: 496-506.Google Scholar
DAFERERA, J.D., ZIOGAS, N.B. and POLISSOU, M.G. (2003) The effectiveness of plant essential oils on Botrytis cinerea, Fusarium sp. and Clavibacter michiganensis subsp. michiganesis. Crop Protection 22: 39-44.Google Scholar
GIANNENAS, I., FLOROU PANERI, P., PAPAZAHARIADOU, M., CHRISTAKI, E., BOTSOGLOU, N.A. and SPAIS, A.B. (2002) Effect of dietary supplementation with oregano essential oil on performance of broilers after experimental infection with Eimeria tenella. Archives of Animal Nutrition 57: 99-106.Google Scholar
GOVARIS, A., BOTSOGLOU, E., FLOROU PANERI, P., MOUTAS, A. and PAPAGEORGIOU, G. (2005) Dietary supplementation of oregano essential oil and – tocopheryl acetate on microbial growth and lipid oxidation of turkey breast fillets during storage. International Journal of Poultry Science 4: 969-975.Google Scholar
GOVARIS, A., FLOROU PANERI, P., BOTSOGLOU, E., GIANNENAS, I., AMBROSIADIS, I. and BOTSOGLOU, N. (2007) The inhibitory potential of feed supplementation with rosemary and/or – tocopheryl acetate on microbial growth and lipid oxidation of turkey breast during refrigerated storage. Food Science and Technology 40: 331-337.Google Scholar
HERNANDEZ, F., MADRID, J., GARCIA. V., , ORENGO, J. and MEGIAS, M.D. (2004) Influence of two plant extracts on broiler performance digestibilities and digestive organ size. Poultry Science 85: 1466-1471.Google Scholar
HOROSOVA, K., BUJNAKOVA, B. and KMET, V. (2006) Effect of oregano essential oil on chicken lactobacilli and E. coli. Folia Microbiology 51: 278-280.Google Scholar
JAMROZ, D., WERTELECKI, T., HOUSZKA, M. and KAMEL, C. (2006) Influence of diet type on the inclusion of plant origin active substances on morphological and histochemical characteristics of the stomach and jejunum walls in chicken. Journal of Animal Physiology and Animal Nutrition 90: 255-268.Google Scholar
JAMROZ, D., WILICZKIEWICZ, A., WERTELECKI, T., ORDA, J. and SCORUPINSKA, J. (2005) Use of active substances of plant origin in chicken diets based on maize and domestic grains. British Poultry Science 46: 485-493.Google Scholar
KONJUFKA, V., PESTI, G. and BAKALLI, R. (1997) Modulation of cholesterol levels in broiler meat by dietary garlic and copper. Poultry Science 76: 1264-1271.Google Scholar
KUMAR, M. and BERWAL, J. (1998) Sensitivity of food pathogens to garlic (Allium sativum L.). Journal of Applied Microbiology 84: 213-215.Google Scholar
LEE, K., EVERTS, H. and BEYNEN, A. (2004) Essential oils in broiler nutrition. International Journal of Poultry Science 3: 738-752.Google Scholar
LOPEZ-BOTE, C., GRAY, J., GOMAA, E. and FLEGAL, C. (1998) Effect of dietary administration of oil extracts from rosemary and sage on lipid oxidation in broiler meat. British Poultry Science 39: 235-240.Google Scholar
MERT, A., KIRICI, S. and AYANOGLU, F. (2002) The effect of different plant densities and yield, yield components and quality of Atremisia annua L. ecotypes. Journal of Herbs, Spices & Medical Plants 9: 413-418.Google Scholar
PUVAČA, N. (2008) Effect of phytoadditive (Allium sativum L.) in fattening chicks nutrition. Proceedings of the 32nd International Conference of Agriculture, Novi Sad, pp. 116-121.Google Scholar
RUBERTO, G., BARRATA, M., SARI, M. and KAABEHE, M. (2002) Chemical composition and antioxidant activity of essential oils from Algerian Origanum glandulosum Desf. Flavour and Fragrance Journal 17: 251-254.Google Scholar
RUI, L., WEI-CHANG, C., WEI-PENG, W., WEN-YAN, T. and XUE-GUANG, Z. (2010) Extraction of essential oils from garlic (Allium sativum) using ligarine as solvent and its immunity activity in gastric cancer rat. Medicinal Chemistry Research 19: 1092-1105.Google Scholar
RUSSO, M., GALLETTI, G., BOCCHINI, P. and CARNACINI, A. (1998) Essential oil chemical composition of wild populations of Italian oregano spice. Journal of Agriculture and Food Chemistry 46: 3741-3746.Google Scholar
SIVAM, G. (2001) Protection against Helicobacter pylori and other bacterial infections by garlic. Journal of Nutrition 131: 1106-1108.Google Scholar
SOLTAN, M., SHEWITA, R. and KATCHA, M. (2008) Effects of diary anise seeds supplementation on growth performance, immune response, carcass traits and some blood parameters of broiler chickens. International Journal of Poultry Science 7: 1078-1088.Google Scholar
SPERNAKOVA, D., MATE, D., ROZANSKA, H. and KOVAC, G. (2007) Effect of dietary rosemary extract and α-tocopherol on the performance of chickens, meat quality, and lipid oxidation in meat storage under chilling conditions. Bulletin of Veterinary Institute in Pulawy 51: 585-589.Google Scholar
STANAĆEV, V., MILOŠEVIĆ, N., PLAVŠA, N., BJEDOV, S., STANAĆEV, V., PUVAČA, N., ARAPOVIĆ, and Ž., (2010) Phyto additives (Allium sativum L.) in the diet of fattening chickens. Proceedings of the 14th International Symposium of Feed Technology, Novi Sad, pp. 295-302.Google Scholar
STANAĆEV, V., GLAMOČIĆ, D., MILOŠEVIĆ, N., PUVAČA, N., STANAĆEV, V. and PLAVŠA, N. (2011a) Effect of garlic (Allium sativum L.) in fattening chicks nutrition. African Journal of Agricultural Research 6: 943-948.Google Scholar
STANAĆEV, V., KOVČIN, S., ARAPOVIĆ, , Ž., , MILOŠEVIĆ, N., FILIPOVIĆ, S., BOŽIĆ, A. and STANAĆEV, V. (2008) Influence of garlic involved in feed for fattening chicks on production parameters. Contemporary Agriculture 57: 201-207.Google Scholar
STANAĆEV, V., KOVČIN, S., STANAĆEV, V., PUCAREVIĆ, M. and PUVAČA, N. (2011b) Extruded canola seed in improving chicken fattening and fatty acid composition. Kuwait Journal of Science & Engineering 38: 71-80.Google Scholar
STANAĆEV, , V, and PUVAČA, N. (2011) Selenium in poultry nutrition and its effect on meat quality. World's Poultry Science Journal 67: 479-484.Google Scholar
THERON, M. and LUES, J. (2007) Organic acids and food preservation: A review. Food Reviews International 23: 141-158.Google Scholar
WINDISCH, W., SCHEDLE, K., PLITZNER, C. and KROISMAYR, A. (2008) Use of phytogenic products as feed additives for swine and poultry. Journal of Animal Science 86: 140-148.Google Scholar
WYNGATE, P. (1998) Phase one survey of vitamins, minerals, herbs, and supplements. Natural Foods Merchandiser 14: 11-24.Google Scholar
YOUNG, J., STAGSTED, J., JENSEN, J., KARLSSON, A. and HECKEL, P. (2003) Ascorbic acid a-tocopherol and oregano supplements reduce stress induced deterioration of chicken meat quality. Poultry Science 82: 1343-1351.Google Scholar