Plant Feed Additives as Natural Alternatives to the Use of Synthetic Antioxidant Vitamins on Yield, Quality, and Oxidative Status of Poultry Products: A Review of the Literature of the Last 20 Years

Scientific evidence demonstrates that plant feed additives (PFA) can be a viable alternative to synthetic antioxidant vitamins in poultry nutrition. PFA are represented by plants, essential oils, plant extracts, and by-products from herbal or crop processing. The use of PFA in the feed industry has increased in recent years as their biologically active compounds (polyphenols) have demonstrated antimicrobial and antioxidant effects in food-producing animals. However, few trials have directly compared the effects of PFA with synthetic vitamins. After a systematic literature review of studies comparing the effects of PFA and synthetic vitamins on poultry products in the last 20 years (2000-2020), a total of 44 peer-reviewed articles were included in the present work. A positive effect of PFA on poultry products' oxidative stability during storage, organoleptic characteristics, and fatty acids profile has been observed without a specific impact on their performances. The effects of PFA are variable but often similar to those of vitamin E, suggesting the opportunity for a partial substitution of the latter in poultry diets.

Automated summary

Scientific evidence shows that plant feed additives (PFA) can be a viable alternative to synthetic antioxidant vitamins in poultry nutrition. PFA, represented by plants, essential oils, plant extracts, and by-products from herbal or crop processing, have been increasingly used in the feed industry due to their antimicrobial and antioxidant effects. A systematic literature review comparing the effects of PFA and synthetic vitamins on poultry products in the past 20 years revealed that PFA have positive impacts on oxidative stability, organoleptic characteristics, and fatty acids profile without specific effects on performance. The effects of PFA are variable but often similar to those of vitamin E, suggesting the opportunity for a partial substitution in poultry diets.