Effects of Turmeric Powder (Curcuma Longa) in Broiler Nutrition: Coccidiosis and Antioxidative Status
Journal Title: Concepts of Dairy & Veterinary Sciences - Year 2018, Vol 2, Issue 1
Abstract
Usage of antibiotics concerning animal nutrition and as antimicrobial growth promoters is undoubtedly beneficial for the improvement of zootechnical performance parameters and prevention of disease. Nevertheless, because of the bio-security threats for human and animal health which come from escalating resistance of pathogens to antibiotics and the accumulation of antibiotic residues in animal products and the environment, there is a global need to remove antimicrobial growth promoters from animal diets. The intensive broiler production sector of the poultry industry is keen to optimise performance and minimise economic losses as a result of antimicrobial growth promoter removal, as well as ensuring the safety of broiler meat via the control or elimination of foodborne pathogens. The beneficial potential of various microbes and bioactive compounds have been highlighted in enhancing animal performance and health [1]. Compared with synthetic antibiotics or inorganic chemicals, plant-derived products have proven to be less toxic, residue free and are thought to be ideal feed additives in food animal production [2]. Advances in chemistry and identification of plant compounds which are effective in the treatment of certain diseases have renewed interest in herbal medicines. Turmeric (Curcuma longa) is a rhizomatous herbaceous perennial plant of the ginger family, Zingiberaceae. The tumeric extract is a yellow-orange poly-phenol and its usual form is a dry yellow powder that is oil-soluble in its natural state. The active ingredients are tetrahydrocurcuminoids, curcumin, demethoxycurcumin and bisdemethoxycutcumin [3]. Curcumin (diferuloyl methane) the natural yellow pigment in the roots of turmeric, is a poly-phenolic compound that is isolated from the rhizomes of tumeric. It represents about 4% of the dry weight of the extract. Curcumin, which gives yellow colour to turmeric rhizomes, is one of the most active ingredients, responsible for the biological activity.
Authors and Affiliations
Nikola Puvača, Dragana Ljubojević, Ivana Čabarkapa, Olivera Đuragić, Sanja Popović, Radivoj Prodanović, Jelana Bošković
Keywords
Related Articles
- EP ID EP592678
- DOI 10.32474/CDVS.2018.02.000128
- Views 63
- Downloads 0
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