Investigating Safety and Performance Effects of Vernonia amygdalina, Mucuna pruriens, and Ocimum gratissimum as Phytogenic Feed Additives in Poultry Diets.
Rising costs and supply limitations of conventional poultry feed additives have prompted investigation into sustainable, locally sourced alternatives. This study evaluates the nutritional value, safety, and functional efficacy of three tropical leafy vegetables—Vernonia amygdalina, Mucuna pruriens, and Ocimum gratissimum—as natural phytogenic feed additives in broiler diets. Leaves were collected from Igbere (Abia State, Nigeria), shade-dried, milled, and analysed using standard AOAC protocols for proximate composition, crude fibre, mineral profile, and phytochemical content. M. pruriens exhibited the highest metabolizable energy and crude protein, making it ideal for energy-dense feeding regimes. V. amygdalina was richest in bioactives (alkaloids, saponins, flavonoids) with promising antimicrobial and antioxidant activity; however, its elevated anti-nutritional factors suggest that pre-processing may be necessary. O. gratissimum showed superior digestible carbohydrate and phenolic contents, likely benefiting gut health and oxidative status. Mineral analysis revealed M. pruriens was highest in Ca and K, while O. gratissimum contained elevated P, Na, and Mg. Fibre fractions varied: high lignin and cellulose in M. pruriens may reduce digestibility, whereas its hemicellulose content in O. gratissimum supports microbial activity. Each leafy vegetable exhibits complementary strengths in nutritional and bioactive compounds. When properly processed and strategically formulated, they hold potential as natural alternatives to synthetic feed additives, enhancing poultry growth, health, and sustainability while reducing reliance on commercial inputs.
Keywords: broiler nutrition, phytogenic feed additives, Vernonia amygdalina, Mucuna pruriens, Ocimum gratissimum
