As consumer demand for healthy and naturally produced poultry products continues to grow, researchers are increasingly exploring alternatives to synthetic feed additives.
Among the most promising options is garlic, which contains bioactive compounds with cholesterol-lowering and antioxidant properties.
The review examined existing research on garlic supplementation in poultry and found that it can improve blood lipid profiles, enhance the fatty acid composition of meat and egg yolks, and reduce cholesterol levels.
These benefits are linked to organosulphur compounds in garlic, which influence enzymes involved in cholesterol and fat metabolism.
The researchers noted that the effectiveness of garlic supplementation is influenced by factors such as processing methods, dosage, storage conditions, and duration of feeding.
These variables can affect the concentration and activity of the bioactive compounds responsible for its beneficial effects.
Evidence from the reviewed studies suggests that incorporating garlic products at inclusion levels ranging from 0.5 to 5 percent in poultry diets can improve both production performance and product quality.
The researchers, including Prof. Jacob A. Hamidu of the College of Agriculture and Natural Resources (CANR), concluded that garlic offers a viable natural alternative to synthetic feed additives and could contribute to the production of healthier poultry products.
They further recommended additional research to develop standardized garlic-based feed supplements capable of delivering consistent benefits across poultry production systems.
The findings were published in the Journal of Applied Poultry Research.
