Review study on the oxidative stress and antibiotic use risks in broiler chickens: role of plant extracts

Context: In poultry production, oxidative stress is unavoidable and impacts the physiological, behavioral, and biochemical conditions of developing chickens, ultimately lowering the quality of their meat. Objectives: This literature review aims to draw attention to how oxidative stress affects poultry production and gastrointestinal function, specifically how it affects growth performance, immunological responses, and reproductive results. Methods: The data were collected by searching Science Direct, Google Scholar, PubMed, Scopus, Springer and National Center for Biotechnology Information. We used several keywords in searching terms like poultry and Broiler chickens. Results: This review highlights the complex processes that underlie Oxidative stress and explains how a number of variables, such as environmental stresses, genetic predispositions, and dietary components, might make reactive oxygen species production worse. Furthermore, the effects of oxidative stress on poultry's physiological systems and production performance are investigated. Antibiotics are employed in broiler production for curative applications, prophylactic measures, and as agents for growth promotion. Antibiotic residues in broiler meat pose serious health risks to consumers, including toxicity, allergic reactions, and the development of microbes resistant to antibiotics. Exogenous vitamin, antioxidant, and plant extract supplements scavenge reactive oxygen species and help reduce oxidative stress in the gastrointestinal tract. Conclusion: Potential directions for future study on using these pathways to treat oxidative stress-related illnesses in poultry are explored.