Utilization of spices and herbs in ruminant and non-ruminant diet and its effects on meat quality

The purpose of this review is to provide detailed information about the use of herbs and spices in ruminant and non-ruminant animal and its effect on meat quality. Herbs are dried leaves of any aromatic plants used to impart flavor and odour of food and spices are dried parts of any aromatic plants without leaves. Herbs and spices produced different natural and non-antibiotic phytogenic feed additives. Most usual and repeatedly used herbs and spices for phytogenic feed additives in swine, cattle and poultry production are garlic, chili, cayenne, pepper, peppermint, cinnamon, horseradish thyme, anise, rosemary sage, and oregano. Numerous useful properties of herbs and spices compounds derive from their bioactive molecules are piperine, linalool, carvacrol, capsaicin, cineole, allicin, thymol, allyl isothiocyanate and anethole. Herbs and spices have antimi­crobial, antiparasitic, antiviral, antifungal, insecticidal and antitoxigenic properties. The prospective benefits of using herbs and spices in ruminant and non-ruminant nutrition are stimulate nutrient digestion and absorption, improved health status declined incidence of diseases, increased feed intake and average daily weight gain and feed conversion ratio, increased carcass yield, improved meat quality and shelf life of meat. The aim of the review is to summarize on the current knowledge on the use of herbs and spices as a feed additive in ruminant and non-ruminant animals