Encapsulation as a Way to Improve the Phytogenic Effects of Herbal Additives in Broilers – An Overview

Abstract The prohibition of antibiotic growth promoters (AGP) and the restriction synthetic antioxidants have had a negative impact on productivity health broiler chickens. To ensure sustainability in production, poultry nutritionists continue to look for alternatives AGP antioxidants. Using herbal ingredients is one alternative that widely used today. However, use small doses often constrained by bioavailability problems, thereby reducing effectiveness using additives At higher doses, can increase feed costs negatively palatability, digestion protein utilization, liver health. Encapsulation method improve stability, additives, which may enhance efficacy herbs as antioxidant broilers. This review article provides comprehensive insight into application problems related benefits encapsulation technology herbs, encapsulated production.