Essential oils in poultry nutrition: Main effects and modes of action

Antimicrobial compounds produced by microorganisms have been used for decades in poultry diets to increase performance and decrease morbidity particularly in broiler chickens. However, consumer pressure related to the potential development of antibiotic-resistant bacteria has resulted in the development of non-antibiotic feed additives that may also improve broiler performance. In recent years, aromatic plants and their extracts have received attention as growth and health promoters. It is known that most of their properties are clue to the essential oils (EOs) and other secondary plant: metabolites. EOs enhance production of digestive secretions, stimulate blood circulation, exert antioxidant properties, reduce levels of pathogenic bacteria and may enhance immune status. The purpose of this paper is to provide an overview of the published data on the potential of EOs and their components in poultry nutrition, and to describe their possible modes of action. The current knowledge on potential antagonistic and synergistic effects is presented and areas for future research are proposed. Published by Elsevier B.V.