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Use of black pepper, cinnamon and turmeric as feed additives in the poultry industry

Published online by Cambridge University Press:  10 March 2015

M. TAJODINI ,
H.R. SAEEDI  and
P. MOGHBELI
M. TAJODINI*
Affiliation:
Gorgan University of Agricultural Science & Natural Resources, Gorgan, Iran
H.R. SAEEDI
Affiliation:
The University of Tehran, Karaj, Iran
P. MOGHBELI
Affiliation:
Azad University of Shabestar, Iran
*
Corresponding author: tajodini1363@yahoo.com
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Abstract

Feeding antibiotics as growth promoters has had a substantial role in the poultry industry historically, although many countries now limit their use due to concerns over residues and microbial resistance in human medicine. For many years medicinal plants have been used as pharmaceuticals in natural therapy. However, limited studies have been conducted to investigate the effects of certain plants as feed additives in poultry. The importance and use of black pepper, cinnamon and turmeric is reviewed in the following paper. Black pepper acts as an antimicrobial, anti-inflammatory and antioxidant. Cinnamon has anti-allergenic, antioxidant, antifungal, anti-inflammatory, antiviral and blood purifying properties and aids in digestion. Turmeric acts as an antioxidant, anti-mutagenic, anti-inflammatory and antimicrobial agent and protects the liver against a variety of toxins. However, a systematic approach toward the efficacy and safety of these plant materials and their active compounds in poultry is still lacking.

Keywords

immune responseperformanceturmericcinnamonblack pepperbroiler
Type
Reviews
Information
World's Poultry Science Journal , Volume 71 , Issue 1 , March 2015 , pp. 175 - 183
Copyright
Copyright © World's Poultry Science Association 2015 

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