Garlic as active principle of sanitiser for hatching eggs

SUMMARY

Scientific advances are one of the reasons why natural sanitisers are sought after for use in poultry farming, of which garlic-based sanitiser is one. Therefore, this work provides a brief review of garlic’s potential in sanitising hatching eggs. There are no reports of negative effects of garlic on the microbiological quality of the eggshell nor the main incubation evaluation parameter (hatchability). On the contrary, garlic in low concentrations has improved the number of chicks produced (higher hatchability) through reducing eggshell contamination. More studies are needed to support the complete effectiveness and optimise and further encourage the application of this compound in poultry farming.

KEYWORDS:

• Antimicrobial
• eggshell
• garlic
• hatchability
• hatching eggs sanitisation
• poultry farming
• productive efficiency

Acknowledgments

Thanks are due to CAPES for financial support (finance code 001).

Disclosure statement

No potential conflict of interest was reported by the author(s).

Additional information

Notes on contributors

G. D. S. Oliveira

G. D. S. Oliveira, Master of Animal Sciences, Faculty of Agronomy and Veterinary Medicine, University of Brasília, Brasília, Brazil

C. McManus

C. McManus, Professor, Faculty of Agronomy and Veterinary Medicine, University of Brasília, Brasília, Brazil

V. M. dos Santos

V. M. dos Santos, Professor, Federal Institute of Brasília - Campus Planaltina, Brasília, Brazil