USE OF NATURAL ANTIMICROBIAL PHYTOCHEMICALS IN IN POULTRY AND LIVESTOCK PRODUCTION

Abstract

Antimicrobial resistance (AMR) in poultry production is a serious global issue that has threatened public safety and animal health. The careless use of antibiotics in poultry feed and health management has accelerated the development of resistant bacterial strains, reduced the effectiveness of traditional medicines and posed the risk of the prevalence of resistant diseases via the food chain. Therefore, phytochemicals derived from edible beverages, herbs, spices, and medicinal plants have drawn attention as viable substitutes in this regard. Phytochemicals include a variety of bioactive compounds (alkaloids, flavonoids, terpenoids, saponins, tannins, and essential oils) that have antimicrobial, antioxidant, and immunomodulation effects. These compounds work by breaking down the membranes or cell walls of bacteria, preventing the creation of proteins and nucleic acids, interfering with quorum sensing, and improving host immunity. In addition to lowering the microbial burden, phytochemicals have also been reported to enhance growth, gut health, and meat quality, making them excellent options for replacing antibiotics in animal feed. Moreover, using phytochemicals in combination with traditional medications may help restore the effectiveness of antibiotics against resistant bacteria. Yet, there are still issues with their safety, extraction procedures, bioavailability, dose rates, ideal dosage conditions, and standardization. Therefore, this review article discusses the potential of phytochemicals derived from food and medications to reduce microbial resistance in poultry, along with the need for further studies to explore economical, environmentally friendly, and scientifically supported bioactive compounds to address the antimicrobial resistance and food-related public health safety issues to promote sustainable poultry production.