Ginger and Its Derivatives as Promising Alternatives to Antibiotics in Poultry Feed
Mohamed E. Abd El‐Hack, Mahmoud Alagawany, Hazem M. Shaheen, Dalia H. Samak, Sarah I. Othman, Ahmed A. Allam, Ayman E. Taha, Asmaa F. Khafaga, Muhammad Arif, Ali Osman, Ahmed I. El Sheikh, Shaaban S. Elnesr, Mahmoud Sitohy
Abstract
Poultry enterprises have sustained rapid development through the last three decennaries. For which reason, higher utilization of antibacterial, either as therapeutic or growth promoting agents, has been accepted. Owing to the concern of developing bacterial resistance among populations towards antibiotic generations, accumulation of antibacterial remaining's in chicken products and elevating shopper request for outcomes without antibacterial remaining's, looking for unconventional solutions that could exchange antibacterial without influencing productiveness or product characters. Using natural alternatives including ginger, garlic prebiotics, organic acids, plant extracts, etheric oils and immune stimulants have been applied to advance the performance, hold poultry productiveness, prevent and control the enteric pathogens and minimize the antibacterial utilization in the poultry production in recent years. The use of a single replacement or ideal assemblage of different choices besides good supervision and livestock welfare may play a basic role in maximizing benefits and preserving poultry productiveness. The object of this review was to support an outline of the recent knowledge on the use of the natural replacements (ginger and its derivatives) in poultry feed as feed additives and their effects on poultry performance, egg and meat quality, health as well as the economic efficiency.