Effect on production
Beneficial effects of herbs in poultry production centres on improvement in feed digestibility – effect being on digestive enzymes, resulting in overall improvement of performance parameters such as weight gain and feed conversion. Better utilisation of feed means less excretion, and thus help reduce environmental pressure, considering that these are natural ingredients. The following sections highlight trial results on the use of herbs and spices on production parameters in broiler chickens.
Growth performance
A study by Al-Maaty et al. (2014) (Tables 1 and 2) below shows the positive effects of cinnamon, turmeric and ginger, on growth performance and nutrient digestibility in broilers. Active compounds in these spices have been reported to positively influence feed consumption, feed utilisation and body weight gain. In a similar study, the supplementation of both black and red-hot pepper to broiler diets showed significant improvements in feed conversion and growth. Besides antimicrobial effects, the stimulating effect of bioactive compounds on protein and fat metabolism is attributed to high growth rates. In addition, the antioxidant capacity of herbs and spices improves meat quality by lowering malondialdehyde concentration and increasing the activities of superoxide dismutase and catalase of muscles.
Table 1. Effect of different herbs on growth performance of broilers (2-6 weeks old)
Treatment Control
Cinnamon Turmeric Ginger
BW gain (g/bird)
1769 2189 2138 2139
FCR
2.13 1.71 1.75 1.75
Economic efficiency (%)
74.3
116.0 111.7 111.0
Treatment Control
Cinnamon Turmeric Ginger
Remarks
• The availability and economic efficiency of herbs and spices offer a sustainable therapeutic and performance aid to poultry health and production. Several studies (not shown in this report) show similar results.
• They stimulate the secretion of digestive enzymes, thereby, improving nutrient digestibility, and growth of birds, resulting in reduced secretions to the environment.
Herbs and spices have the potential to replace antibiotics since they possess several health promoting properties that include antimicrobial, anti-parasitic, antioxidant and immunomodulatory properties. However, more attention should be put on identification of the bioactive compounds, purification and extracting procedures, mechanisms of action, and standardisation of doses.
77.82 78.64 78.01 78.29
Digestibility (%) DM CP
76.09 79.82 79.88 79.95
EE
75.78 80.93 79.30 79.07
Ash retention (%)
79.86 81.30 80.91 80.85
Nutrient digestibility
Improved nutrient digestibility can be attributed to the properties of herbs. Antibacterial, anti-oxidant and anti-fungal properties which could improve the utilisation of dietary nutrients in the bird. Feeding of herbs was reported to stimulate the secretion of digestive enzymes, and thus improve nutrient digestibility – ultimately enhancing the performance of broilers (Nadia et al., 2008; Al-kassie et al 2011).
Table 2. Nutrient digestibility and ash retention of 5-week broilers fed herbal supplements
FEED COMPOUNDER JANUARY/FEBRUARY 2020 PAGE 17
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