As worldwide concerns about antibiotic resistance rise, the poultry industry is exploring natural alternatives to improve broiler health and performance. This trend is motivated by the desire to reduce the hazards associated with antibiotic misuse, which has resulted in the proliferation of antibiotic-resistant bacteria. Plant-based chemicals available locally provide a viable option, combining antibacterial and health-promoting qualities without the side effects of traditional antibiotics. Dr. Deborah Adewole and her PhD student, Fisayo Oretomiloye, are at the forefront of this novel technique. Their study looks into the efficacy of grape pomace and red osier dogwood extract in reducing heat stress and enhancing intestinal health in broilers.
The growing emphasis on antibiotic alternatives aligns with the industry’s pursuit of sustainable practices. Antibiotics have long been used in poultry farming for disease prevention and growth promotion, but their overuse has triggered significant concerns, prompting stricter regulations. Dr. Adewole, an assistant professor at the University of Saskatchewan, has focused her research on natural, plant-based alternatives to enhance broiler health, particularly under challenging conditions such as heat stress—a problem exacerbated by climate change.
Heat stress in broilers occurs when they are subjected to high temperatures that disrupt their physiological equilibrium. This condition negatively impacts feed intake, growth rates, and overall productivity, posing a significant challenge to poultry producers. Dr. Adewole emphasizes the gravity of this issue, noting that heat stress consistently undermines broiler growth and feed efficiency. Addressing this challenge requires innovative dietary solutions that support broiler resilience and performance even under extreme temperatures.
Phytochemicals, naturally occurring compounds in plants, have emerged as a promising category of solutions for poultry nutrition. Known for their antioxidant and antimicrobial properties, phytochemicals can enhance gut health, boost immunity, and improve overall performance. Dr. Adewole and Oretomiloye’s research has zeroed in on the polyphenols found in grape pomace and red osier dogwood extract, two locally available resources with significant potential.
Grape pomace, a byproduct of winemaking, is rich in polyphenols and dietary fiber. It has demonstrated potential in improving nutrient absorption and gut health in poultry. While it has not yet been approved as a feed ingredient in Canada, its abundance and nutritional benefits position it as an attractive candidate for further study and potential application. On the other hand, red osier dogwood extract, derived from a North American shrub, is already recognized as a veterinary health product in Canada. Known for its high concentration of polyphenols, this extract has shown remarkable results in enhancing broiler performance and their resilience to heat stress.
To test these alternatives, Dr. Adewole and her team conducted controlled experiments. They divided broilers into two groups: one raised under standard conditions and another subjected to heat stress, with daytime temperatures increased by 10°C for a week. Preliminary findings suggest that both grape pomace and red osier dogwood extract significantly improved the health and performance of heat-stressed broilers. These natural compounds enhanced gut health, boosted antioxidant levels, and mitigated the adverse effects of high temperatures.
The implications of this research are profound for the poultry industry. By incorporating locally sourced, plant-based compounds like grape pomace and red osier dogwood extract into broiler diets, producers can reduce their reliance on antibiotics and improve their birds’ health and productivity. This approach not only addresses the pressing issue of antibiotic resistance but also supports a more sustainable and environmentally friendly model of poultry farming.
As this industry faces new issues such as climate-induced heat stress and increased regulatory demands, studies like Dr. Adewole’s open the path for inventive, practical solutions. By harnessing natural resources and scientific knowledge, the poultry industry can create a more resilient future that emphasizes animal welfare, public health, and sustainability.
