The Genus as Poultry Feed Additive: A Review.

Clicks: 364
ID: 68813
2019
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Abstract
The genus , belonging to the family Amaryllidaceae has been known since ancient times for their therapeutic potentials. As the number of multi-drug resistant infections has increased due to in-feed antibiotic usage in poultry, the relevance of alliums as feed additives has been critically assessed. Garlic and the other species, such as onions, leek, shallot, scallion, and chives, have been characterized to contain a plethora of bioactive compounds such as organosulfur compounds, polyphenols, saponins, fructans, and fructo-oligosaccharides. Consequently, alliums have been validated to confer antioxidant, antibacterial, antiviral, immunostimulatory, gut homeostasis, and lipid- as well as cholesterol-lowering properties in poultry. This review intends to summarize recent progress on the use of edible alliums as poultry feed additives, their beneficial effects, and the underlying mechanisms of their involvement in poultry nutrition. Perspectives for future research and limitations are also briefly discussed.
Reference Key
kothari2019theanimals Use this key to autocite in the manuscript while using SciMatic Manuscript Manager or Thesis Manager
Authors Kothari, Damini;Lee, Woo-Do;Niu, Kai-Min;Kim, Soo-Ki;
Journal animals
Year 2019
DOI
E1032
URL
Keywords
polyphenols poultry allium beneficial effects feed additive organosulfur compounds

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