Allium sativum AND Allium cepa in broiler chickens on production parameters
DOI:
https://doi.org/10.59169/pentaciencias.v6i5.1239Keywords:
feed conversion; phytopharmaceuticals; nutraceuticals; metabolizable energy; flavonoidsAbstract
The poultry industry faces new challenges every day in production and productivity, with demands for a safer product free of residues of antibiotic growth promoters (APC), which leads to the search for other alternatives to the use of these compounds. One of the alternatives is the addition of garlic (Allium sativum) and onion (Allium cepa) extracts in broiler chickens. The allicin in garlic acts as a powerful antimicrobial, helping to control intestinal pathogens and reducing diseases. Quercetin from onions and other flavonoids also offer similar antimicrobial and antioxidant effects. Their inclusion in the diet of chickens improves the digestibility of nutrients, increases weight gains and reduces mortality. This article reviews theoretical assessments regarding the addition of garlic and onion extracts in the diet of broiler chickens. A systematic review was carried out and methods such as analytical - synthetic were required to find the main theoretical conceptions about the state of the art on the subject. In the different literatures cited, it is proven that the use of garlic and onion extracts has an influence on the improvement of productive and health parameters.
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