Nowadays, researchers are shifting their interest towards the use of naturally available feed additives. Phyto additives class of new group which is available easily and eco-friendly.

1. WELCOME

2. Use of Phytogenic Feed Additives in Animal
Nutrition

3. Presented by Seminar incharge
Pallavi Dattatray Mali Dr. Y. G. Fulpagare
(Reg. No.- 017/117) Head
Department of Animal Husbandry and
Dairy science
POST GRADUATE INSTITUTE,
MAHATMA PHULE KRISHI VIDYAPEETH,
RAHURI

4.  At present trend in livestock production is to offer diets containing number of feed
additives and feed supplements in animals feed to improve animal performance and
improve immune system.
 Antibiotics is the most frequently used performance enhancers in animal production.
But now, it is proved that antibiotics and others have residual effect.
 Due to this reason now to avoid the harmful effects of feed additives, growth
promoters or antibiotics on human body due to its indiscriminate use. The nutritionist
all over the world are trying to find the phytogenic feeds additives for betterment in
production.
 This class of feed additives has recently gained increasing interest, especially for use
in swine and poultry since 2000.
 In this context, phytogenic feed additives Phytogenic feed additives are
coming into the picture as a set of growth promoters.
INTRODUCTION

5.  Antibiotic resistance
 Residual levels in meat and eggs
 Consumer awareness
 Legislation against the use AGP’s
(European union 2006)
Constraints in use of antibiotic growth promoters –

6. Potential alternatives to antibiotics as growth
promoters :
 Probiotics
 Prebiotics
 Enzymes
 Immunostimulants
 Organic acids
 Phytogenic feed additives

7. Phytogenic Feed Additives
“The compounds of plant origin incorporated into
animal feed to enhance livestock productivity through
the improvement of digestibility, nutrient absorption and
elimination of pathogens residents in animal gut.”

8.  Naturally originated compounds
 Absence of residual effects
 Easily available and affordable
 Improving performance and growth rate of animals
 Mask the natural flavour of feed and improve the palatability of feed.
 Applied in the solid, liquid and granulated forms
 They vary widely with respect to their origin, processing and composition.

9. Phytobiotics Classification
Herbs
Botanical
s
Essential Oils
Oleoresins

10. PHYTOBIOTICS CLASSIFICATION
 Herbs : Product from flowering, non-woody
 Botanicals : entire or processed parts of a plant.
e.g. root, leaves, bark
 Essential oils : Hydro distilled extracts of volatile plant
compounds
 Oleoresins : extracts based on non-aqueous solvents.

11. Sr. No. Condiments Active Principles Functional Properties
1. Fenugreek (Trigonella
foenumgraecum)
Quercitin, diosgenin, citogenin,
luteolin
Stimulates insulin secretion
(hypoglycemic), antihyperlipidemic,
inhibit platelet aggregation.
2. Curry leaves (Murrya koenigii) Carbazole alkaloids – Koenimbine,
O-methylmurryamine, murryanol,
bismurrryafoline.
Antioxidant, antimicrobial,
hypoglycemic.
3. Mustard (Brassica juncea) Glucosinolates, myrosinase
enzymes, isothiocynates
Antioxidant, anticarcinogenic,
hypoglycemic.
4. Cabbage, Cauliflower, Brocoli
(Cruciferae family)
Indole-3-carbinole(I3C),
sulforaphane
Antioxidant, anticarcinogenic
5. Turmeric powder (Curcuma
longa)
Curcumin Anti-inflammatory, Antioxidant
6. Garlic (Allium sativum) Allicin, allin Decreases Platelet aggregation, lower
the serum triglycerides, antibacterial
Phytobiotics And Their Active Principles & Functions

12. Sr. No. Condiments Active Principles Functional Properties
8. Black pepper (Piper nigrum) _ Carminative, Antioxidant, antibacterial
9. Basil leaves (Ocimum basilicum) Flavonoid, linalool, eugenol,
limonene
Antibacterial, Immunostimulant
10. Chilli pepper, red (Capsicum damily) Capsacin Hypocholesterolemic, Anti-
inflammatory
11. Neem (Azadirachta indica) Azadichtin, meliacin, nimbin,
cyclic trisulphides, sodium
nimbolide
Antibacterial, Antiviral, Anti-fungal,
Antioxidant, Anti-inflammatory, Anti-
mutagenic, Immunostimulant,
12. Onions (Allium cepa) Allyl propyl sulphide Hypoglycemic, anti-carcinogenic
13. Tulsi (Ocimum sativum) Antiviral, anti-asthamatic,
Immunomodulator
14. Coriander seeds (Coriander sativum) Caffeic and chlorogenic acid,
geraniol, linalool, limonene
Anti-diabetic, anti-microbial

13. PARTS OF PLANTS USED
Plant Parts
Anise Fruit
Cloves Clove
Cumin Seed
Cinnamon Bark
Chamomile Flowers
Citrus Peel
Fennel Seeds
Garlic Bulb
Ginger Rhizome
Plant Parts
Melissa Leaves
Onion Bulbs
Oregano Leaves
Peppermint Leaves
Rosemary Leaves
Sage Leaves
Thyme Leaves
Valerian Root, rhizome
Neem Fruit, Leaves

14. Functions of Phytogenic feed additives :-
Stimulate secretion of digestive enzymes,
Anti-microbial activity
Enhancement of immune system of the animal,
Anti inflammatory role,
Coccidiostatic
Improve the meat and egg quality
Decreasing the harmful gases
Reduction of ammonia emission from poultry barns

15. Stimulation of digestive enzymes
 Phytogenic Feed Additives irritate intestinal tissues which have
positively influenced the secretory activity of trypsin and amylase.
(Lee et.al, 2003)
 Stimulate the intestinal secretion of mucus in broilers
(Jamroz et.al., 2006)
 They change the microbial population to more favourable
composition.
 Increased total tract apparent dry matter and crude protein retention

16. Anti microbial activity
Direct microbicide
effect
Blocking bacterial
adhesion to gut
Adhere to the cell wall,
forming a crack and causing
the cell contents spill to the
medium, eventually killing
microorganisms the micro
Lectin- carbohydrate
receptor interactions
Phytochemicals, can block these
interactions on to the mucosal layer of
the intestine

17. PFA- Antimicrobial compounds
Compound Action against Studied by
Thymol, eugenol,
curcumin, piperin
C. Perfringens – broiler
– inhibit proliferation
Mitsch et.al., 2004
Thymol E. Coli count reduction-
broiler
Jhang et.al., 2007
Capsicum,
cinnamaldehyde,
caracrol
Reduced coliforms and
clostridial count-
chicken
Jamroz, 2003
cinnamaldehyde selectively inhibit
Bacteroides and C.
Perfringens
Lee and Ahn (1998)

18.  The gut- associated lymphoid tissue (GALT) plays key role in digestive
immunity in farm animals.
 Compounds, such as oligosaccharides from chichory, can exert beneficial
effects on gut health by enhancing local digestive immunity through
GALT responses.
 Other substances, such as mushroom polysaccharides or allicin from
garlic may be used as general immune enhancers because they active both
innate and adaptive immunity.
Immunostimulatory effects

19. Terpenoids and flavonoids in the phytobiotics suppress the metabolism of
inflammatory prostaglandins
Extract of
curcuma, pepper, cumin, cloves, cinnamon, mint and ginger
Positive effect PFA on down-regulation of NF-kB (nuclear factor kB)
target genes and Up-regulation of Nrf-2 target genes
(Gessner et.al. 2013)
Anti inflammatory Action

20. Anti oxidative effects
Anti- oxidetive activities of PFA are due to
 Phenolic terpenes,
 Lipids protection from oxidation,
 Activation of antioxidant enzymes like super oxide dismutase,
catalase, glutathione peroxide and glutathione reductase.
(Cuppert and Hall, 1998)
 These natural antioxidants improve oxidative stability of meat and
meat product – oregano, sage
( Brenes and Roura, 2010)

21. CONTROL OF COCCIDIOSIS
compound Effect against Studied by
Thyme Reduced oocyst Ibrit et.al. 2002
oregano ,, Giannenas et.al.
2003
Eos- clove, thyme,
lemon, pepper
mint
Reduced oocyst Evans et.al. 2001
Mushroom (Tremella fuciformis) and herb(Astragalus membranaceous) have shown
promising response in controlling experimental coccidial

22. Technological Feed Additives
 Decreasing the production of harmful gases-
Ginserg barn powder, persimmon leaf powder, ginko leaf powder and
oregano lippie seed oil extract. (Alam et.al. 2013)
 Reduce CH4 emissions from ruminants -
Saponaria officinalis –saponin – Cieslak et.al. (2014)
Origanum vulgare L. leaf – Hristov et.al. (2013)

23. Reduction of ammonia
emission :
• This is due to improved nutrient utilization through better
performance.
• Addition of PFA known to decrease the wet litter problems
• Lower ammonia concentration in stables of pigs –
Veit et.al. (2011)

24. Effects of PFAs on Meat Quality
• To improve overall meat quality attributes.
• Nigella sativa - Higher breast muscle percentage
Echinacea purpurea - Increases crude protein in the meat samples
(Nasir and Grashorn 2010) .
• Mentha spicata - Improving the profile of blood metabolites, meat
quality and gastrointestinal environment
• Mix. Of hot red pepper and black pepper – improved the dressing
percentage.

25. Impact of PFAs on Egg Quality
o Increase egg weight, egg production and egg mass
peppermint
o Increase proportion of egg shell
EOs of thyme, saga or rosemary – Bolukbasi et.al. 2008
o Affect on egg yolk colour
carrot, Marigold etc.

26. Improve the Animal Performance
 Stabilizing feed hygiene (e.g. through organic acids) and affecting the
ecosystem of GIT microbiota through controlling potential pathogens.
 Increase in body weight gain –
e.g. Fennel, Thyme, Anise
 Improve feed conversion ratio –
e.g. Essential oil from oregano, clove and anise

27. Supplementation levels
 Dried products and plant extracts – 0.1 - 40 g/kg
 Essential oils and single plant ingredients (e.g. thymol, carvacrol) - 0.02 – 1.0g/kg
(Windisch et.al. ,2009)
 Supplementation of extracts or essential oils to drinking water is even lower due to
the higher water than feed intake

28. Effectiveness of PFA depends on -
 Plant parts and their physical properties
 Source
 Harvest time
 Compatibility with the other ingredients in feed
(Wang et.al. 1998)

31. Conclusion
• The search for alternatives to antibiotics is gaining grounds in recent years.
• Phytogenic compounds represent one of the most promising alternatives to antibiotics because they consist of a
large variety of active ingredients. Their use does not entail as many major hazards as for example use of
antibiotics or chemical compounds.
• Ban on most of the antibiotic feed additives within European union in 1999. a complete ban of AGPs was
implemented in Europe in 2006 as a consequence of growing public concern. Due to this class of feed additives
has recently gained increasing interest.
• Phytogenic additives and their wider practical application will undoubtedly be subject to further research.
• However, long-term studies will be crucial, proving mainly the efficacy of these additives, their safety with
regard to animal health, the quality of animal products and environment and subsequently, their availability in
terms of their anticipated regular use.

32. REFERENCES
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inclusion of plant origin active substances on morphological and histochemical characteristics of the
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2. Mitsch, P., K. Zittle- Eglseer, B. Kohler, C. Gabler, R. Losa, and I. Zimpernik. 2004. The effects of two
different blends of essential oil coponents on the proliferation of Clostridium perfringens in the intestines
of broiler chickens. Poult. Sci. 83:669-675.
3. Cuppett, S.L., and C.A. Hall. 1998. Antioxidant activity of Labiatae. Adv. Food Nutr. Res 42: 245-271.
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processes in intestinal cells. In European symposium of porcine health management, Edinburg, 22-24 May
2013.
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Szumacher-Strabel M. (2014): Rumen antimethanogenic effect of Saponaria officinalis L. Phytochemicals
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