Phytogenic compounds: A review of ginger and garlic as an alternative feed additive in poultry nutrition

Abstract

The primary aim of additives in poultry feed is to improve nutritive value of ingredients and enhance performance by increasing growth rate and improving feed conversion efficiency. With the ban imposed on the use of antibiotics in poultry nutrition in most regions of the world, attention has been diverted to the use of different plant based additives as substitutes for antibiotics. Different phytogenic substances have been evaluated by researchers such as ginger (Zingiber officinale) and garlic (Allium sativum). Ginger, which belongs to the family Zingiberaceae possesses hepaprotective antioxidant, radio-protective, anti-inflamatory and antimicrobial properties. Ginger has been reported to improve feed intake, immune status and prevent/control some diseases in poultry. Garlic is also a common spice in human diet due to its many health benefits and diverse bioactive compounds such as saponins, organic sulphides and phenolic compounds. These compounds makes garlic a good substitute for antibiotics. Studies revealed that garlic prevents coccidiosis in poultry birds and also increases white blood cells to help the bird fight against infection. This article describe the recent knowledge on the use of plant extracts (ginger and garlic) as feed additives in poultry feeds and their effects on growth performance and immunity of poultry birds.