Evaluating curcumin as a potential feed additive in broiler production

Abstract

Antibiotic resistance is a major global threat that jeopardises the effectiveness of antimicrobial agents in treating infectious diseases. One of the main drivers of antibiotic resistance is the excessive and inappropriate use of antibiotics in animal production, especially in broiler chicken, which are among the highest consumed animal products worldwide. Antibiotics are used in broiler production for various purposes such as prevention, treatment and growth promotion. However, this practice has led to emergence and dissemination of resistant bacteria in poultry settings, posing risks to animal and human health, as well as food safety and quality. Therefore, there is an urgent need to find alternatives to antibiotics in broiler production that can maintain or improve the growth performance and gut health of broilers without compromising the efficacy of antibiotics and safety of poultry products. Curcumin, a natural compound, derived from turmeric, has been shown to have beneficial effects on animal health, such as anti-inflammatory, anti-microbial and immunomodulatory properties. However, its potential as a substitute to antibiotics in broiler production has not been extensively explored. This study aimed to evaluate the effect of curcumin on the growth performance and feed intake of broilers as compared to antibiotics. Two groups of broilers (n=25) each were randomly assigned to receive either curcumin or antibiotics in their feed for four weeks. The weight and feed intake of the broilers were measured weekly over a period of four weeks. The data was analysed using ANOVA. The results showed that there was no significant difference in weight gain or feed intake between the two groups (p>0.05). Curcumin had no significant effect on the growth and feed intake of broilers. However, curcumin may have other benefits that were not measured in this study such as improving gut health, enhancing immune system, reducing inflammation and preventing bacterial infections. These benefits may improve the overall health and welfare of the broilers, as well as the quality and safety of the meat. Therefore, curcumin may be a promising alternative to antibiotics in poultry nutrition, but further research is needed to optimize its use and to assess its effects on other parameters.