Characteristics of Essential Oils of Apiaceae Family: Their Chemical Compositions, in vitro Properties and Effects on Broiler Production

There has been an upsurge of interest in the phytobiotics coincident with the onset of the potential ban on the use of antibiotic growth promoters (AGPs) in the broiler industry and because many kinds of nutraceuticals play an important role in improving growth performance, feed efficiency, and gut health of broilers. In the previous years, significant biological activities of essential oils (EOs) belonging to phytobiotics were observed, including antibacterial, antifungal, antiviral, and antioxidant properties. We found new perspectives on the roles of EOs, particularly extracts from the Apiaceae family, which is one of the largest plant families, in potential replacement of AGPs, and on the chemical composition involved in regulating microorganism activity and oxidative damage. Furthermore, the positive effects of EOs on broiler production and the possible mechanisms inducing the involvement of gut health and growth performance have been studied.

Automated summary

There has been a growing interest in phytobiotics as a potential replacement for antibiotic growth promoters (AGPs) in the broiler industry. Essential oils (EOs), specifically those from the Apiaceae family, have shown significant biological activities, including antibacterial, antifungal, antiviral, and antioxidant properties. The positive effects of EOs on broiler production and their involvement in gut health and growth performance have been studied.