Bioactive plant compounds: the role of various forms of flavonoid-rich plants in enhancing poultry meat and egg quality

SUMMARYThe ban on antibiotics in poultry feed due to adverse effects, such as residues remaining in meat, has encouraged poultry farmers to explore natural alternatives. Medicinal plants, in particular, have attracted attention for their active compounds that benefit bird health. Many of these plants contain flavonoids, which are polyphenolic compounds with various pharmacological properties. Flavonoids can enhance the growth performance of birds and improve the quality of their products, including meat and eggs. Numerous studies have reported positive effects of flavonoids on antioxidant and immune status. Given the importance of meat and egg quality to consumers, extensive research has been conducted to assess the impact of various medicinal plants on these products. Researchers have used diverse forms of medicinal plants, including leaf powders, extracts, essential oils, fermented products, and encapsulated forms. However, studies have shown contradictory results, likely due to differences in breeding conditions, bird age and species, dosage, and plant type and form. Comparative studies on different forms of medicinal plants and their impact on poultry product quality remain limited. Therefore, this review seeks to examine the effects of plants containing flavonoids on the quality of poultry meat and eggs. Following a discussion of flavonoids’ chemical structure and function, this review evaluates the influence of different forms of medicinal plants on meat and egg quality to provide researchers with a comprehensive resource for future studies.