Hostname: page-component-76fb5796d-dfsvx Total loading time: 0 Render date: 2024-04-26T23:30:14.942Z Has data issue: false hasContentIssue false
  • English
  • Français

Spices and herbs in broilers nutrition: Effects of garlic (Allium sativum L.) on broiler chicken production

Published online by Cambridge University Press:  04 September 2015

N. PUVAČA ,
D. LJUBOJEVIĆ ,
LJ. KOSTADINOVIĆ ,
D. LUKAČ ,
J. LEVIĆ ,
S. POPOVIĆ  and
O. ĐURAGIĆ
N. PUVAČA*
Affiliation:
University of Novi Sad, Faculty of Agriculture, Trg Dositeja Obradovića 8, 21000 Novi Sad, Serbia
D. LJUBOJEVIĆ
Affiliation:
Scientific Institute of Veterinary Medicine “Novi Sad”, Rumenački put 20, 21000 Novi Sad, Serbia
LJ. KOSTADINOVIĆ
Affiliation:
University of Novi Sad, Institute of Food Technology, Bulevar cara Lazara 1, 21000 Novi Sad, Serbia
D. LUKAČ
Affiliation:
University of Novi Sad, Faculty of Agriculture, Trg Dositeja Obradovića 8, 21000 Novi Sad, Serbia
J. LEVIĆ
Affiliation:
University of Novi Sad, Institute of Food Technology, Bulevar cara Lazara 1, 21000 Novi Sad, Serbia
S. POPOVIĆ
Affiliation:
University of Novi Sad, Institute of Food Technology, Bulevar cara Lazara 1, 21000 Novi Sad, Serbia
O. ĐURAGIĆ
Affiliation:
University of Novi Sad, Institute of Food Technology, Bulevar cara Lazara 1, 21000 Novi Sad, Serbia
*
Corresponding author: nikola.puvaca@gmail.com
Get access

Abstract

The aim of this review paper is to show the most important bioactive compounds of garlic (Allium sativum L.), modes of action of garlic powder and its effects on broiler chicken productive performance. Allicin is thought to be the principal bioactive compound present in aqueous garlic extract or raw garlic homogenate. When garlic is chopped or crushed, the allinase enzyme present in garlic is activated and acts on alliin to produce allicin. Other important sulphur containing compounds present in garlic are allyl methyl thiosulphonate, 1-propenyl allyl thiosulphonate and γ-L-glutamyl-S-alkyl-L-cysteine. These active compounds are thought to influence feed consumption, feed utilisation, body weight, blood lipid profiles and cholesterol levels in chickens. Biological responses to these bioactive compounds have been attributed to a reduction in risk factors for cardiovascular diseases and cancer, stimulation of immune function, enhanced detoxification of foreign compound, hepatoprotection, antimicrobial, antifungal, anti-inflammatory and antioxidant effects.

Keywords

garlicbroilersnutritionmeatcholesterol
Type
Reviews
Information
World's Poultry Science Journal , Volume 71 , Issue 3 , September 2015 , pp. 533 - 538
Copyright
Copyright © World's Poultry Science Association 2015 

Access options

Get access to the full version of this content by using one of the access options below. (Log in options will check for institutional or personal access. Content may require purchase if you do not have access.)

References

ALDER, A.J. and HOLUB, B.J. (1997) Effect of garlic and fish-oil supplementation on serum lipid and lipoprotein concentrations in hypercholesterolemic men. American Journal of Clinical Nutrition 65: 445-450.Google Scholar
AMAGASE, H. (2006) Clarifying the real bioactive constituents of garlic. Journal of Nutrition 136: 716S-725S.CrossRefGoogle ScholarPubMed
AMAGASE, H., PETESCH, B.L., MATSUURA, H., KASUGA, S. and ITAKURA, Y. (2001) Intake of garlic and its bioactive components. Journal of Nutrition 131: 955S-962S.CrossRefGoogle ScholarPubMed
ANVAR, A., BEHROUZ, D., JALIL, G.N., KYUNG, I.S., JAYANT, L. and FEREIDOUN, F. (2012) Effects of garlic and thyme extracts on growth performance and carcass characteristics of broiler chicks. Journal of Animal Science and Technology 54: 185-190.Google Scholar
CRESPO, N. and STEVE-GARCIA, E. (2003) Polyunsaturated fatty acids reduce insulin and very low density lipoprotein levels in broiler chickens. Poultry Science 82: 1134-1139.CrossRefGoogle ScholarPubMed
DEMIR, E., SARICA, S., OZCAN, M.A. and SUICMEZ, M. (2003) The use of natural feed additives as alternatives for an antibiotic growth promoter in broiler diets. British Poultry Science 44: S44-S45.CrossRefGoogle Scholar
ELAGIB, H.A.A., EL-AMIN, W.I.A., ELAMIN, K.M. and MALIK, H.E.E. (2013) Effect of dietary garlic (Allium sativum) supplementation as feed additive on broiler performance and blood profile. Journal of Animal Science Advances 3: 58-64.Google Scholar
FAYED, R.H., RAZEK, A.H.A. and OUF, J.M. (2012) Effect of dietary garlic supplementation on performance, carcass traits and meat quality in broiler chicken. ISAH Congress, Vienna 15: 1-4.Google Scholar
FREEMAN, F. and KODERA, Y. (1995) Garlic chemistry: stability of S-(2-propenyl)-2-propene-1-sulfinothiate (allicin) in blood, solvents and simulated physiological fluids. Journal of Agricultural and Food Chemistry 43: 2332-2338.CrossRefGoogle Scholar
FREEMAN, F. and KODERA, Y. (1995) Garlic chemistry: Stability of S-(2-Propenyl)-2-Propene-1-sulfinothioate (Allicin) in blood, solvents, and simulated physiological fluids. Journal of Agricultural Food Chemistry 43: 2332-2338.CrossRefGoogle Scholar
FUJIWARA, M., YISHIMURA, M., TSUNO, S. and MURAKAMI, F. (1958) ‘Allithiamine,’ a newly found derivative of vitamin B1. IV. on the alliin homologues in the vegetables. The Journal of Biochemistry 45: 141-149.CrossRefGoogle Scholar
GRIFFIN, H.D., GUO, K., WINDSOR, D. and BUTTERWITH, S.C. (1992) Adipose tissue lipogenesis and fat deposition in line broiler chicken. Journal of Nutrition 122: 363-368.CrossRefGoogle Scholar
IDE, N. and LAU, B.H. (2001) Garlic compounds minimize intracellular oxidative stress and inhibit nuclear factor-κB activation. The Journal of nutrition131: 1020-1026.CrossRefGoogle Scholar
ISSA, K.J. and OMAR, J.M.A. (2012) Effect of garlic powder on performance and lipid profile of broilers. Open Journal of Animal Sciences 2: 62-68.CrossRefGoogle Scholar
JAKUBCOVA, Z., MAREŠ, P., ZEMAN, L., HORKY, P., JURIKOVA, T., MLČEK, J., BALLA, Š., KALHOTKA, L., MRKVICOVA, E. and SOCHOR, J. (2014) Influence of garlic extract on antioxidant status of chicken. Potravinarstvo 8: 315-320.CrossRefGoogle Scholar
JIROVETZ, L., JAGER, W., KOCH, H.P. and REMBERG, G. (1992) Investigation of volatile constituents of the essential oil of Egyptian garlic (Allium sativum) by means of GCMS and GC-FTIR. Zeitschrift für Lebensmittel-Untersuchung und Forschung 194: 363-365.CrossRefGoogle Scholar
KONJUFKA, V., PESTI, G. and BAKALLI, R. (1997) Modulation of cholesterol levels in broiler meat by dietary garlic and copper. Poultry Science 76: 1264-1271.CrossRefGoogle Scholar
LAWSON, L.D., WANG, Z.J. and HUGHES, B.G. (1991) Identification and HPLC quantitation of the sulfides and dialk(en)yl thiosulfinates in commercial garlic products. Planta Medica 57: 363-370.CrossRefGoogle ScholarPubMed
LIN, M.C., WANG, E.J., LEE, C., CHIN, K.T., LIU, D., CHIU, J.F. and KUNG, H.F. (2000) Garlic inhibits microsomal triglyceride transfer protein gene expression in human liver and intestinal cell lines and in rat intestine. Journal of Nutrition 8: 1165-1168.Google Scholar
MANSOUB, N.H. (2011) Comparative effects of using garlic as probiotic on performance and serum composition of broiler chickens. Annals of Biological Research 2: 486-490.Google Scholar
MATSUURA, H. (1997) Phytochemistry of garlic horticultural and processing procedures, in: LACHANCE, P.A. (Ed) Neutraceuticals: designer foods III. garlic, soy and licorice, pp: 55-69 (Trumbull, CT: Food and Nutrition Press).Google Scholar
NEILSEN, P.V. and RIOS, R. (2000) Inhibition of fungal growth on bread by volatile components from spices and herbs, and the possible application in active packaging, with special emphasis on mustard essential oil. International Journal of Food Microbiology 60: 219-229.CrossRefGoogle Scholar
ONIBI, G.E., ADEBISI, O.E., FAJEMISIN, A.N. and ADETUNJI, A.V. (2009) Response of broiler chickens in terms of performance and meat quality to garlic (Allium sativum) supplementation. African Journal of Agricultural Research 4: 511-517.Google Scholar
POURALI, M., MIRGHELENJ, S.A. and KERMANSHAHI, H. (2010) . Effects of garlic powder on productive performances and immune response of broiler chickens challenged with Newcastle Disease virus. Global Veterinaria 4: 616-621.Google Scholar
PUVAČA, N., KOSTADINOVIĆ, LJ., LJUBOJEVIĆ, D., LUKAČ, D., LEVIĆ, J., POPOVIĆ, S., NOVAKOV, N., VIDOVIĆ, B. and ĐURAGIĆ, O. (2015) Effect of garlic, black pepper and hot red pepper on productive performances and blood lipid profile of broiler chickens. European Poultry Science 79: 1-13. DOI: 10.1399/eps.2015.73.Google Scholar
PUVAČA, N., STANAĆEV, V., BEUKOVIĆ, M., LJUBOJEVIĆ, D., KOSTADINOVIĆ, LJ. and DŽINIĆ, N. (2014) Effect of phytogenic feed additive (Allium sativum L.) on broiler chicken nutrition on breast meat quality and tissues cholesterol content. Proceedings of International Scientific Conference, Vukovar, Croatia 7: 75-80.Google Scholar
PUVAČA, N., STANAĆEV, V., GLAMOČIĆ, D., LEVIĆ, J., PERIĆ, L., STANAĆEV, V. and MILIĆ, D. (2013) Beneficial effects of phytoadditives in broiler nutrition. World's Poultry Science Journal 69: 27-34.CrossRefGoogle Scholar
QURESHI, A.A., ABUIRMEILEH, N., DIN, Z.Z., ELSON, C.E. and BURGER, W.C. (1983) Inhibition of cholesterol and fatty acid biosynthesis in liver enzymes and chicken hepatocytes by polar fractions of garlic. Lipids 18: 343-348.CrossRefGoogle ScholarPubMed
RAHMATNEJAD, E. and ROSHANFEKR, H. (2009) Evaluation the effect of several non-antibiotic additives on growth performance of broiler chickens. Journal of Animal and Veterinary Advances 8: 1757-1760.Google Scholar
RAMIAH, S.K., ZULKIFLI, I., RAHIM, N.A.A., EBRAHIMI, M. and MENG, G.Y. (2014) Effects of two herbal extracts and virginiamycin supplementation on growth performance, intestinal microflora population and fatty acid composition in broiler chickens. Asian Australian Journal of Animal Science 27: 375-382.CrossRefGoogle ScholarPubMed
RIVLIN, R. (2001) Historical perspective on the use of garlic. The Journal of Nutrition 131: 1S-4S.CrossRefGoogle ScholarPubMed
SALIE, F., EAGLES, P.F.K. and LENG, H.M.J. (1996) Preliminary antimicrobial screening of four South African Asteraceae species. Journal of Ethnopharmacology 52: 27-33.CrossRefGoogle ScholarPubMed
SHAHRIARI, A., FATEMI TABATABAIE, R., JAFARI, R.A. and GHORBANZADEH, B. (2009) Modulation of serum and liver triglyceride and abdominal fat pad weight by dietary garlic in male broilers. International Journal of Veterinary Research 3: 101-105.Google Scholar
SHOBANA, S. and NAIDU, K.A. (2000) Antioxidant activity of selected Indian spices. Prostaglandins Leukotienes and Essential Fatty Acids 62: 107-110.CrossRefGoogle ScholarPubMed
SIMON, O. (2005) Micro-organisms as feed additives-probiotics. Advances in Pork Production 39: 161-167.Google Scholar
STANAĆEV, V., GLAMOČIĆ, D., MILOŠEVIĆ, N., PERIĆ, L., PUVAČA, N., STANAĆEV, V., MILIĆ, D. and PLAVŠA, N. (2012) Influence of garlic (Allium sativum L.) and copper as phytoadditives in the feed on the content of cholesterol in the tissues of the chickens. Journal of Medicinal Plants Research 6: 2816-2819.Google Scholar
STANAĆEV, V., GLAMOČIĆ, D., MILOŠEVIĆ, N., PUVAČA, N., STANAĆEV, V. and PLAVŠA, N. (2011) Effect of garlic (Allium sativum L.) in fattening chicks nutrition. African Journal of Agricultural Research 6: 943-948.Google Scholar
STANAĆEV, V., MILOŠEVIĆ, N., PLAVŠA, N., BJEDOV, S., STANAĆEV, V., PUVAČA, N., ARAPOVIĆ, and , Ž. (2010) Phyto additives (Allium sativum L.) in the diet of fattening chickens. Proceedings of the 14th International Symposium of Feed Technology, Novi Sad, pp. 295-302.Google Scholar
STOLL, A. and SEEBECK, E. (1948) Allium compounds. I. Alliin the true mother compound of garlic oil. Helvetica Chimica Acta 31: 189-210.CrossRefGoogle Scholar
TANAMAI, J., VEERAMANOMAI, S. and INDRAKOSAS, N. (2004) The efficacy of cholesterol-lowering action and side effects of garlic enteric coated tablets in man. Journal of the Medical Association of Thailand 87: 1156-1161.Google ScholarPubMed
TAZI, S.M.T., MOHAMED, Z.M.A.K.A. and MUKHTAR, M.A. (2014) Response of broiler chicks to diets supplemented with garlic essential oil as natural growth. International Journal of Science and Research 3: 152-156.Google Scholar