An attempt to explore the possibilities of future use of Phytogenic feed additives as a green and clean alternative to the conventional feed additives like antibiotic growth promoters in modern poultry production

1. Improvement in Poultry
Performance Through Application
of Phytobiotics
Prepared By:
Dr. Mayur M. Vispute,
Roll No: M-5631

2. Phytobiotics : Introduction
Phytobiotics are organic bioactive chemical compounds that
occur naturally in plants and are those chemicals that may
affect health, but are not yet established as essential nutrients.
eg. Herbs, spices, essential oils, oleoresins, etc
(Hashemi & Dawoodi, 2011)

3. Need of phytobiotics
• 40% samples of poultry meat having one or
more antibiotic residues in India.
Center for Science & Environment, New Delhi, (2014)
• EU completely banned non therapeutic use of antibiotic growth
promoters (AGPs) in Jan, 2006.
Europian Commission
• So, considering this scenario – Replacement to AGPs like
phytobiotics must be studied or evaluated.

4. Overview of Topic
• History
• Classification of PFAs
• Natural Herbs
• Essential Oils
• Different effects of PFAs on poultry
performance
• Limitations of PFAs
• Conclusion

5. History
• Rigveda, the oldest document of human
knowledge written between 4500 and 1600 B.C
mention the use of medicinal plants in the
treatment of man and animals.
• Its use in therapeutics dated back thousands of
years to the ancient Egyptians, Chinese, Indians
and Greeks.
(Gill 1999; Kamel 2000)

6. What is Phytobiotics
• They are secondary metabolites of plants and
having no nutritional value.
• Natural, less or non toxic residue free.
• Produce synergistic effects when blended together.
• Ideal growth promoters for poultry.
(Hashemi et al., 2008)

7. (Windisch and Kroismayr, 2006)
Flowering & Roots , leaves & bark Hydro-distilled volatile
non woody parts extracts of solvent extracts
lipophilic compounds
PHYTOBIOTICS
Herbs Botanicals Essential Oils Oleoresins
Classification

8. Herbs are flowering, non woody and non-
persistent parts of the pants from which
herbal extracts are drawn from various
mechanical processes.
Eg. Ashwagandha, Turmeric, Aloe vera, Chinese
panax, Neem, etc.
(Windisch and Kroismayr, 2006)
Herbs

9. (Huyghebaert et al., 2011).
Terpenoids
Phenolics
Saponins
Polysacch-
arides
Glycosides
Flavonoids
Alkaloids
Natural
Herbs
Active Principles of Natural Herbs For Medicinal Use

10. Some Herbs & Their Active Principles
(Tan & Vanitha, 2004)
Sr. Name of Plant Part Used Active Principle Present
1 Curcuma longa (Turmeric) Leaves Curcumin
2 Angelica giggas
(Pearl angelica)
Roots Angelan
3 Withania somnifera
(Ashwagandha)
Roots &
leaves
Withanolides
4 Azadirachta indica (Neem) Leaves Azadirachtin
5 Panax genseng
(Chinese genseng)
Roots 1)Panaxidiol, Panaxatriol
2) Ginsan 3)Rhamnogalacturan-II
6 Aloe vera Leaves CARN 750
7 Scutellaria bicalensis
(Chinese skullcap)
Rhizomes Wogonin
8 Zingier officinale (Ginger) Rhizomes -------

11. Different Properties and MOAs of
Neem (Azadirachta indica)

12. Different Properties & MOAs of
Ashwagandha (Withalaria somnifera)

13. Modes of Action
Sr. Phytochemical Modes of action References
1 Tannins Iron deprivation, hydrogen bounding
or non specific interactions with vital
proteins such as enzymes
Scalbert, (1991)
&
Chung et al. (1993)
2 Alkaloid DNA intercalator and an inhibitor of
DNA synthesis through
topoisomerase inhibition
Karou et al., (2006)
3 Saponins Forms complexes with sterols present
& consequent collapse of cells
(Morrissey and
Osbourn, 1999).
4 Unknown Undissociated Short chain volatile
fatty acids (SCVFAs) penetrate
bacterial cell walls and disrupt the
normal physiology of certain types of
bacteria.
(Alakomi et al.
2000
&
Fons, et al., 2000).

14. Contd…
Sr. Phytochemical Modes of action References
5 Blend of Certain
plant extracts
As an acid–sparing agents against
the highly basic components in
diet, causing overgrowth of
pathogenic bacteria such as E. coli
Kamel, (2001).
6 Fructo-
oligosachharides
By increasing the activities of
amylase and protease.
Mul and Perry,
(1994).
7 Polysaccharides
(Astragalus
membranaceus)
Activate both innate and adaptive/
specific immunity including the
cellular or humoral immunity
Guo et al. (2003)
8 Unknown
principles
By adhesion of pathogens through
‘lectin–receptor’ mechanism
(agglutination) by blocking the
adhesion of pathogens mucosa.
Pusztai et al.
(1990).

15. Applications of Herbs
1) Antimicrobial 5) Digestive stimulant
2) Antioxidant 6) Stress alleviator
3)Growth promoter 7) Component for
maintenance of
4) Immunomodulator reproductive health
(Hashemi & Dawoodi, 201 ; Yitbarek, 2015)

16. What are Essential Oils ?
• EOs are mixture of aromatic oily liquids
obtained from plant materials such as
flowers, buds, seeds, leaves, twigs, bark,
herbs, wood, fruits and roots. They are
fragrant volatile compounds, named after their origin.
(Oyen and Dung, 1999).
• The term ‘Essential’ was proposed by Paracelsus in his theory of
‘quinta essentia.’
• Thymol, Eugenol, Cinamaldehyde, Oregano, etc. are some
common examples of EOs.

17. Classification of EOs
Terpenes
5-C isoprene units
(C5H6)
Sesquiterpenes
(C15 H24)
Diterpenes
(C20 H32)
Monoterpenes
(C10 H16)
Essential Oils
Phenylpropenes
(6-C ring with 3-C
side chain)
More than 1000 monoterpenes
and 3000 sesquiterpenes are
identified until today.
(Clegg et al., 1980; Cooke et al., 1998).

18. Properties of EOs
• Characteristic odors that are specific to that oil.
• Exists in liquid or volatile form at ambient temperature.
• Readily soluble in organic solvents like ether, benzene,
acetone.
• Lighter than water with sp. gravity between 0.8- 1.17
but the clove and cinnamon oils are heavier.
(Gopi et al.,2012)

19. Eos Present as Active Principles In Some Herbs
Sr. Herb/ Spice Botanical Name Active principle (EOs)
1 Oregano Oreganum vulgare Cavacrol, Thymol
2 Thyme Thymus vulgare Thymol, Cavacrol
3 Garlic Allium sativum Diallyldisulfide, Allinin, Allicin
4 Horseradish Armoracia rusticana Allyl-isothyocyanate
5 Chilli (Cyanne) Capsicum frutescen Capsaicin
6 Peppermint Mentha piperita Menthol, Cavacrol
7 Cinnamon Cinnamomum cassia Cinnamaldehyde
8 Sage Salvia officinalis Cineol
9 Clove Syzygium aromaticum Eugenol
10 Cumin Cuminum cyminum Cuminaldehyde
11 Corriander Coriandrum sativum Linalol
(Windisch et al. 2008)

20. EOs can serve as
Antimicrobial
Stress
alleviator
Immuno-
modualtory
Hypolipide-
mic
Digestive
stimulant
Antioxidant
& anti-
carcinogenic
(Viuda–Martos et al., 2009, 2011)

21. Antimicrobial Mechanisms of Action of EOs
Sr. Essential oil Mechanism of Action References
1 Cavacrol & Thymol Disintegration of the membrane of
bacteria and it leads to the release of
membrane–associated material from
cells to the external medium.
Deans and
Ritchie, (1987).
2 Terpenoids and
Phenylpropanoids
Penetrates the membrane of bacteria
due to their lipophilicity and reach the
inner part of the cell to kill them.
Deans and
Ritchie, (1987).
3 Cinnamaldehyde 1) The antifungal activity of due to its
reaction with sulfhydryl groups which
is necessary for the growth of the
fungi.
2) Inhibits fungal cell wall synthesis
enzymes
Kurita et al.,
(1979)
Bang et al.,
(2000).

22. Other Mechanisms of Action of EOs
Sr. Essential oil Mechanism of Action References
1 Thymol
(Antioxidant)
Its phenolic OH groups acting as hydrogen
donors to the peroxy radicals which are
produced during the lipid oxidation and
thereby reduces hydroxyl peroxide
formation.
Farag et al.
(1989)
2 Oregano
(Antioxidant)
Enhances the in vivo antioxidant systems –
superoxide dismutase, glutathione
peroxidase and vitamin E.
Botsoglou et
al. (2002b)
3 Curcumin,
Capsaicin &
Piperine
Stimulate the digestive enzyme activities of
both intestinal mucosa and also in pancreas.
Platel and
Srinivasan,
(2000)
4 Lemongrass
oil
The hypocholesterolemic effect of is due to
the inhibition of hepatic HMG–CoA
reductase activity which is a key regulatory
enzyme in cholesterol synthesis
Elson et al.,
(1989), Cooke
et al., (1998),
Crowell,(1999).

23. Effects of Phytobiotics on Different
Physiological Functions of Poultry

24. Antimicrobial Effect & Gut Microflora
Stabilization
• Modulation of cellular membrane of microbes & stabilizing
microbial eubiosis in gut.
(Kamel., 2000)
• Capsaicin (1.98 g/100g),
carvacol (4.95 g/100g) and C. perfringens and E. coli
cinnamaldehyde (2.97 g/100g) similar to avilamycin.
(Jamroz et al., 2003a)
• Betaine and 1% curcumin are good anticoccidial agents.
(Allen et al., 1998)

25. (Rees et al., 1993)
Effect of Garlic on E. coli & L. acidophilus
Without garlic
With garlic

26. Effect of Different Herbs on E. coli Growth
(Ceylan et al., 1998)
Clove
Garlic
Cinnamon
Oregano
Sage

27. Some EOs as Antimicrobials
Sr. Microorganism MIC values (ppm) Referances
Cavacrol Cinnemaldehyde Thymol
1 E. coli 450 396 425 Helander, (1998)
2 E. coli. 225 Not Tested (NT) 225 Cosentino, (1999)
3 S. aureus 415 NT 225 Cosentino, (1999)
4 Candida albicans 150 NT 150 Ali–shtayeh, (1997)
5 C. albicans 113 NT 113 Cosentino, (1999)
6 C. albicans 200 200 NT Ferhout, (1999)
7 P. aerugenosa 500 NT 500 Ali–shtayeh, (1997)
8 P. aerugenosa >900 NT >900 Cosentino, (1999)
9 S. typhimurium 150 396 150 Helander, (1998)
10 S. typhimurium 225 NT 56 Cosentino, (1999)
11 St. mutans 125 250 250 Didry, (1994)
12 St. mitis 1258 125 125 Didry, (1994)

28. Antioxidant Effect
• Plants rich with flavonoids such as green tea and other
Chinese herbs have natural antioxidant .
(Wei and Shibamoto, 2007)
• 200 mg extract of lipid per-oxidation of meat
oregano/kg feed during refrigerated & fresh meat
in turkey
(Botsoglou et al. 2003)
• Thymol and carvacrol Antioxidant activity on egg and
chicken meat
(Lee and Marshall, 2004)

29. Immunomodulatory
Effect
• Herbs are rich in flavonoids, vitamin C and carotenoids.
• Plants like Echinacea, liquorice, and garlic can improve
the activity of lymphocytes, macrophages and NK cells.
(Craig, 1999)
• Herbal Increases growth of
supplementation thymus, bursa and spleen
(Guo et al., 2003)

30. Effect on Gut Physiology
• Curcumin, capsaicin Stimulates trypsin, amylase
& and piperine. bile salt secretion
(Platel and Srinivasan, 2000)
• Reduces formation of biogenic amines from essential
AAs in gut and improve the status of essential nutrients.
• Exerts beneficial actions on GIT, such as spasmolytic,
laxative or anti-flatulent actions.
(Chrubasik et al., 2005)

31. Effect on Feed Intake, Body Weight Gain
• Herbs, spices and extracts like garlic improve the feed
intake, but it may reduce it if given excess.
(Kumar and Berwal, 1998; Windisch et al., 2008
& Lee et al.,2003b).
• Synergistic effects
among complex active Body weight gain
molecules of plants
(Gauthier, 2002)

32. Effect on FCR
(Ertas et al., 2005)
• Oregano essential oils at 50 and 100 mg/kg in a
wheat-soybean meal basal diet have no effect on
overall body weight and FCR of Cobb broilers.
(Lee et al., 2004)
Sr. Treatment given Dose rate Effect on FCR
1 Essential oils
blend
200mg/ Kg feed
for 5 weeks
Improved by 12%
2 Antibiotic ----- do---- Improved by 8%

33. Effect on Serum Cholesterol Level
• Borneol, cineole, citral, Hepatic HMG–CoA
geraniol, menthone, reductase activity
menthol, and β–ionone
(Yu et al., 1994)
•
(Gopi et al.,2012)
Sr. Model of
trial
Cinnamon Cholesterol level
observed
Reference level of
cholesterol
1 Broiler 250 ppm 97.43 mg/dl
116 mg/dl
2 Broiler 500 ppm 94.87 mg/dl

34. Effect on Carcass Hygiene & Keeping Quality
• Oregano , sage and thyme
improves microbial carcass
hygiene and preservation
quality of chicken.
(Aksit et al., 2006 & Govaris et al., 2007)
• It can be improved by two ways i.e.
1) By reduction in pathogens in gut and,
2) By having antioxidant properties.

35. Effect on Egg Production
• Hens shows higher values of shell
thickness and Haugh Unit especially
in older birds.
• significantly heavier eggs i.e. 29.5%
large (L) eggs against 23.1% in other
birds, particularly towards the end of laying period.
(Navid et al. 2013)
• Performance of layers in summer can be maintained by
feeding EOs, as they have anti- heat stress effect.
(Liu Fengtlua et al., 1998)

36. Effect on Emission Reduction
• Saponin Intestinal ammonia
(Yucca schidigera) formation, and aerial pollution
of housing environment.
(Francis et al. 2002)
• Improved protein digestibility will result in better utilization of
dietary amino acids and thus reduce the excretion of
nitrogenous compounds.
• A phytogenic digestibility enhancer reduces the quantity
of excreta up to 0.29 kg/bird.
(Soltan et al. 2008)

37. Effect on Reducing Production Cost
• Phytobiotics reduces the production cost by means of
 Improvement in gut health, nutrient digestibility and their
utilization.
 Facilitating growth and body weight gain & improving FCR.
 Reducing the risk of diseases by stimulating immunity.
 Improvement in egg and meat production.
 Alleviation of heat stress and checking mortality.
Yitbarek, 2015.

38. Limitations of Phytobiotics
• They are not easily quantifiable and standardized due
to their complex composition.
• The location, soil type, weather conditions, altitude,
season during which the plant is grown, harvesting
procedure & storage conditions may affect the
composition of plants.
• Majority of herbals are stable, but their various
constituents are photo labile or thermo labile thus less
stable
(Pullaiah, 2011).

39. Contd…
• They are commonly used at very large dose, generally
at feed ratio of 1–2%, some up to 5%, and this may
affect the nutrient composition of a feed.
• Potential overdose of phytogenic feed additives may
be harmful to the bird.
(Jacela et al. 2010)
• They may undergo adverse interactions with enzyme
preparations and with proteins through partial
denaturation.
(Sarica et al., 2005 & Anadon et al., 2005)

40. Work done in cari……………
• Amala - Dr A. B Mandal and team
• Teyagi Praveen- sonia vinay singh , shaitan
• Name.year pg/phd under guidence
•
• Moringa curry leaves Beal leaves
1. Divya, Mandal, A.B., Biswas, A. Yadav, A.S. and Biswas
A.K. (2014). Effect of Moringaoleifera leaf powder on
growth performance, blood chemistry, meat quality
and gut microflora of broiler chicks. Animal Nutrition
and Feed Technology, 14: 349-357

41. Conclusion
• Market is consumer driven, So, due to today’s consumers’
awareness and demands more emphasis on promoting
phytobiotics use in poultry should be given.
• More work is required to be done in Indian farming conditions
on aspects like dose level, standardization, composition, anti
nutrition compounds, traceability and risk manipulation etc.
• Awareness and research will increase accountability and
effectiveness- of filed level studies .
• More awareness programs among farmers through extension
activities about its role in poultry production should be done .

42. Thanks….