Animal Science Postgraduate Fast Track Program Animal Husbandry Faculty Brawijaya University

Journal Review

Phytobiotics for poultry,

is that importance?
By : Sesotya Raka Pambuka 116050117011008

Maximising the natural development of fast-growing birds whilst producing food that is safe for human consumption are concepts at the heart of modern broiler feeding. Consumer awareness has grown in importance over recent years, necessitating the development of growth promoting additives from natural sources.
WORLD POULTRY - Elsevier Volume 19,No 1. '03

Does it natural ???

After the ban of antibiotic growth promoters (AGP) in the EU many alternative substances have been investigated for their potential to replace AGPs As a result, many substances belonging to the groups of prebiotics, probiotics, organic acids, enzymes, silicates and herbs and spices have been tested for their potential to replace AGPs in animal diets, also for poultry.

Differences Among Natural AGPs

Prebiotics
are non-digestible substances, mainly oligo- and polysaccharides, lowering pH in the gut and by this inhibiting colonization of pathogenic microorganisms, stimulating immunity and neutralizing toxins.

Organic acids
are used for a long time in animal nutrition. They lower gut pH and by this make environmental conditions less favourable for undesired bacteria.

Phytobiotics
are well known for their pharmacological effects and are thus widely used in human traditional and alternative medicine. Furthermore, in human nutrition phytobiotics play an important role as flavours and food preservatives.

Probiotics
consist of single or a combination of bacteria (mainly lactic acid producing) or yeasts. Bacteria and yeasts may be included as spores or as living microorganisms. Probiotics act by competitive exclusion, lower gut pH, produce bacteriocins, lysozyme and peroxides, and stimulate the immune system.

Enzymes
are widely used in animal feeds to improve utilization of nutrients. There are two major categories of enzymes used in poultry diets - phytase and cellulolytic or non-starch polysaccharides (NSP) degrading enyzmes.

SPECIFICATIONS OF PHYTOBIOTICS

Phytobiotics
1. Leaves, roots, flowers and whole plants are used for production of phytobiotic products. 2. Products may comprise the dried form of whole plants or their parts or extracts of some valuable ingredients. 3. In general, phytobiotics do not add significantly to the intake of main nutrients in poultry. Therefore, secondary plant compounds are the main ingredients of interest.

essential oils
The main constituents of essential oils are lipophilic, liquid and volatile and belong to chemical groups of alcohols, aldehydes, esters, ethers, ketones, phenols and terpenes (Mth, 2009).

essential oil as flavours stimulate the digestive system and by this improve nutrient digestibility. Furthermore, essential oils act against oxidative processes, and growth of bacteria and moulds, both in the gastrointestinal tract (GIT) and in the feed

Bitterns and hot stuffs

are of less importance as most phytobiotics contain only small amounts of these ingredients. Bitterns are reported for thyme and sage (carnesol) and hot stuffs for chilli (capsaicin) (Heyland et al., 2006). It is well documented that poultry is in favour of bitter taste, whereas, high contents of hot stuffs result in feed rejection.

Various phenolic compounds

are included in phytobiotics with flavonoids and chicoric acid being the dominating ones (Panda et al., 2006; Nasir and Grashorn, 2009). The pharmacological effects of phenolic compounds are still not known very well, but, it is believed that they exhibit antioxidative effects due to their chemical structure.

Natural colorants
(xanthophylls) are included in most phytobiotics. The dominant xanthophylls are lutein, zeaxanthin, -carotene and lycopene. In chilli capsanthin and capsorubin are responsible for the red colour. Xanthophylls are antioxidants and show partly pro-vitamin A activity. Antoxidative capacity ofcolorants is yet not very intensively investigated in poultry as the major antioxidants in diets are selenium and vitamin E. Provitamin A activity is normally of minor interest as commercial diets are supplemented with sufficient amounts of vitamin A. Due to the normally low supplementation level of phytobiotics to broiler diets the colouring effect is less pronounced.

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PHYTOBIOTIC PREPARATIONS AS FEED AND WATER ADDITIVES

Ingredients of phytobiotics may vary distinctly due to climatic conditions, soil, species, time of harvest, degree of maturation, included parts, etc. (Wald, 2003). This holds mainly for products of dried whole plants or parts. In animal feeding phytobiotics are used as single preparations (e.g., oregano, thyme, garlic, Echinacea) or as mixtures (plant extracts, herb mixes, spice mixes, oil blends).

a. Supplementation levels of products to poultry diets vary between 0.1 and 40 g/kg for dried products and plant extracts, essential oils and single plant ingredients (e.g., thymol, carvacrol) are supplemented at a distinctly lower level (0.02-1.0 g/kg; Windisch et al., 2009). b. Supplementation of extracts or essential oils to drinking water is even lower due to the higher water than feed intake (about 1.8:1).

In developing countries herbal preparations are used traditionally for improvement of poultry health (Okitoi et al., 2007)

Phytobiotics have gained increasing interest as natural growth promoting feed additives in broiler production in recent years. Nevertheless, knowledge on modes of action as well as aspects of application are still rather limited
(Windisch et al., 2009)

problems

original plants included in phytobiotic products vary widely in their composition and content of active ingredients making it difficult to estimate the mode of action. Some actions may only be possible when a defined combination of ingredients is available. May contain as well irritating ingredients which may be harmful to both animals and humans.

In several experiments it was observed that bioactive ingredients or their metabolites may be transferred to tissues (Windisch et al., 2009)

Some, concerns are reported for capsaicin (cancer causing), cyanide containing ingredients, carvacrol (in oregano) and glycosides. The content of capsaicin in chilli (paprika) is limited by EU regulation (only regulated for paprika as food additive E160c, <250 mg/kg; EU, 1995) due to probable toxic effects.

In general, for probable negative effects the dose is important.

Research Results
to feed quality
Firstly the composition of nutrients, i.e., the relative quantities of energy, proteins, amino acids, vitamins, mineral substances, which should be adjusted to the birds individual needs. Secondly, all these nutrients must be well digested, maintain bird health and, in particular, be safe for the consumer. The latter is gaining growing importance.

The majority of synthetic preparations used actually stimulate the growth of birds, although their accumulation in the organism is unacceptable from a consumer viewpoint (Klandorf, 1998).

Continue
The phytobiotic feed additive positively affected the changes in the blood indicators of broilers.
The concentration of nucleic acids in the blood, an indication of metabolic activity, was significantly higher in male and female birds fed the phytobiotic feed additive at the age of 21 and 42 days of age (Table 4). The phytobiotic feed additive also influenced the concentrations of (total) lipids and triglicerides (used as an indication of metabolic activity in the blood samples. The total amount of lipids in the blood of broilers was increased significantly in all birds at the age of 21 days, as a result of the use the phytobiotic additive (Table 5). Similar results were observed for male birds at 42 birds. There was also a trend towards increased concentration of triglicerides as a result of the phytogenic additive, though significant results were only obtained in the blood samples of male birds at 42 days of age (Table 6).

CONCLUSIONS
Phytobiotics seem to be the most promising ones as they are of natural origin and as they are generally regarded as safe (Generally Recognize As Safe), although, they contain a broad number of pharmacologically active substances with widely unknown action.

Experiments with various products conducted with broilers up to now show a clear tendency for improved performance and health status, although the net margin amounts only to few percents in regard to tested negative control groups.
The use of phytobiotics intensified the metabolism of proteins, fats and carbohydrates in the organism of broilers, influencing their growth. As a result, liveweight gain was improved, both daily and over the whole 42day growth trial and feed conversion efficiency was improved. The generally lower effects of phytobiotics in regard to AGPs are due to the different modes of action of both groups of supplements.

Phytobiotics is importance in poultry industry

If I can talk. If I can think.

If I were you
Ill give the best from nature !! Cause I want consume safely.

REFERENCES
Habil. V. Sirvydis,R. Bobinien, V. Priudokien, and D. Vencius, Vilnius.2003.Phytobiotics add value to broiler feed. Elsevier Volume 19,No 1. '03

J.K. Vidanarachchi, L.L. Mikkelsen1, I. Sims, P.A. Iji and M. Choct.2005. Phytobiotics: alternatives to antibiotic growth promoters in monogastric animal feeds. Recent Advances in Animal Nutrition in Australia, Volume 15 (2005) M.A. Grashorn.2010.Use of phytobiotics in broiler nutrition an alternative to infeed antibiotics?. University of Hohenheim, Department of Poultry Science (470C) D-70593 Stuttgart, Germany. http://http://www.ifzz.pl/index2.php?option=com_sobi2&sobi2Task=dd_d ownload&fid=316&format=html&Itemid=0