Curcumin as a Green Antibiotic Substitute: Mechanisms and Applications in Poultry Production and Health Promotion

L., has attracted extensive attention in poultry production due to its various biological activities and safety. This paper thoroughly reviews the chemical structure and physicochemical properties of curcumin, and elaborates on its core molecular mechanisms of action, which mainly involve the regulation of nuclear factor erythroid 2-related factor 2 (Nrf2)/antioxidant response element (ARE), nuclear factor-κB (NF-κB), peroxisome proliferator-activated receptor γ (PPAR-γ), and mitogen-activated protein kinase (MAPK) pathways to exert antioxidant, anti-inflammatory, antibacterial, immunomodulatory and lipid metabolism regulatory effects. It further clarifies the practical application value of curcumin in major poultry species including broilers, laying hens, ducks and quails, showing that curcumin can significantly improve poultry production performance, optimize meat and egg quality, protect intestinal health, and enhance the ability of poultry to resist stress and diseases. Meanwhile, the review notes curcumin's current application limitations (low bioavailability, poor stability, unclear standardized dosage, and high industrialization cost) and proposes targeted future research directions to address these issues. In conclusion, curcumin is a promising green feed additive alternative to antibiotics, and its large-scale and standardized application in poultry production will effectively promote the green, healthy and sustainable development of the poultry industry.