ARTICLE 86 FEED & ADDITIVE MAGAZINE November 2025 Spices are widely used for culinary reasons; however, due to their high concentration in bioactive compounds with several beneficial effects may also be used as functional additives with a positive impact on poultry performance. The synergistic combination of spices increases nutrients digestibility by stimulating digestive enzymes and bile salts release, improving growth performance and feed conversion. Broiler chicken production is characterized by its high level of intensification. In fact, broiler chickens are capable to increase their own body weight by more than 6,000% since the hatching day until the 42 days of life (Aviagen, 2022). Genetic selection has played a major role in this sense; however, other aspects such health-and-biosecurity management and nutrition programs are essential too. To achieve this efficiency in body weight gain in such a short period, broiler chickens have high energy requirements, and this is why the inclusion of added fats/oils in broiler feeds is a widespread strategy to increase their energetic density, besides providing essential nutrients (vitamins, essential fatty acids, carotenoids). However, it is well described in literature that young broiler chickens present difficulties to efficiently absorb the nutrients present in the diet due to an immature gastrointestinal tract, with inadequate digestive enzymes and bile salts production (Ravindran et al., 2016). Considering that feed formulation still represents more than 60-70% of broiler chicken productions costs, the development of feed additives with a positive effect on nutrients and energy utilization represents a tool to reduce formulation costs. This beneficial impact on the cost may be achieved by different pathways, such as allowing the replacement expensive raw materials with cheaper alternatives (e.g. unsaturated fats vs. saturated fats). On the other hand, spices are substances derived from non-leaf parts of plants (seeds, fruits, roots, barks) with a strong flavour as well as containing a high concentration in bioactive substances, with many health-beneficial effects. Within these health improving effects, scientific literature indicates a positive action of spices on bile salts and digestive enzymes (amylase, lipase, trypsin) production and stimulation-release in many animal species (Prakash and Srinivasan, 2012; Ruiz et al., 2023). SPICES AS DIGESTIBILITY ENHANCERS OF NUTRIENTS A feed additive based on a Synergistic Combination of Spices (Spicy), containing red pepper, ginger and black pepper oleoresins as sources of capsaicin, ginROLE OF SPICES IN OPTIMIZING GROWTH AND FEED EFFICIENCY IN BROILER CHICKENS Dr. Alberto Viñado Poultry Innovation Manager Lucta
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