Acta Scientific Veterinary Sciences (ISSN: 2582-3183)

Review Article Volume 3 Issue 12

Role of Flavonoids in Poultry Nutrition

Sudhanya Nath1* and Aravindkumar K4

1Department of Animal Nutrition, West Bengal University of Animal and Fishery Sciences, Kolkata, India
2Rajiv Gandhi Institute of Veterinary Education and Research, Puducherry, India

*Corresponding Author: Sudhanya Nath, Department of Animal Nutrition, West Bengal University of Animal and Fishery Sciences, Kolkata, India.

Received: October 26, 2021; Published: November 26, 2021


  Supplementation of flavonoids in poultry diets has proved to be effective in terms of nutritional, sensorial and microbiological quality of poultry meat and eggs. Several studies have determined the beneficial role of flavonoids in inhibiting lipid oxidation, reducing microbial growth, checking any pH-dependent deterioration and improving colour stability of meat products. Flavonoids are found naturally as secondary plant constituents, and are used as chicken food supplements due to their antioxidative characteristics. These extend the shelf life of poultry products. In poultry, different flavonoids have varying dosage levels, but are generally provided at amounts ranging from 0.049 to 0.19 percent. Flavonoid addition in poultry diet improves the lipid content of eggs and meat by lowering levels of cholesterol and triglycerides. Meat colouring can be enhanced up to 5%. Aim of this review is to evaluate how various flavonoids satisfy the demands of consumer, in terms of quality and safety of products, being a synthetic feed additive substitute in poultry feed industry. This study have aroused interest in further research on various flavonoid classes to determine the most effective compounds and their optimal doses for poultry.

Keywords: Flavonoid; Poultry; Diet; Nutritional; Antioxidative


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Citation: Sudhanya Nath and Aravindkumar K. “Role of Flavonoids in Poultry Nutrition". Acta Scientific Veterinary Sciences 3.12 (2021): 88-91.


Copyright: © 2021 Sudhanya Nath and Aravindkumar K This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.


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