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Botanical alternatives to antibiotics for use in organic poultry production.

Author information

Affiliations

  • 1. Department of Food Science and Technology, University of Tennessee 2605 River Dr. Knoxville, TN. 37996.
      Authors
    • Diaz-Sanchez S 1
    • D'Souza D 1
    (2 authors)
  • 2. Department of Animal and Avian Sciences, University of Maryland, College Park MD 20742.
      Authors
    • Biswas D 2
    (1 author)
  • 3. Department of Food Science and Technology, University of Tennessee 2605 River Dr. Knoxville, TN. 37996
      Authors
    • Hanning I 3
    (1 author)

ORCIDs linked to this article

Poultry Science, 05 Mar 2015, 94(6):1419-1430
https://doi.org/10.3382/ps/pev014 PMID: 25743421 

Review

Abstract 

The development of antibiotic resistant pathogens has resulted from the use of sub-therapeutic concentrations of antibiotics delivered in poultry feed. Furthermore, there are a number of consumer concerns regarding the use of antibiotics in food animals including residue contamination of poultry products and antibiotic resistant bacterial pathogens. These issues have resulted in recommendations to reduce the use of antibiotics as growth promoters in livestock in the United States. Unlike conventional production, organic systems are not permitted to use antibiotics. Thus, both conventional and organic poultry production need alternative methods to improve growth and performance of poultry. Herbs, spices, and various other plant extracts are being evaluated as alternatives to antibiotics and some do have growth promoting effects, antimicrobial properties, and other health-related benefits. This review aims to provide an overview of herbs, spices, and plant extracts, currently defined as phytobiotics as potential feed additives.

Full text links 

Read article at publisher's site: https://doi.org/10.3382/ps/pev014

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