Abstract

This article reviews the positive effects of adding garlic to poultry feed on biochemical changes and the gene expression of antioxidant genes. Garlic (Allium sativum L.) shows a remarkable ability to enhance the antioxidant status in poultry by increasing the expression of key antioxidant genes, namely superoxide dismutase (SOD), catalase (CAT), and glutathione peroxidase (GPx). These genes neutralize reactive oxygen species (ROS) and maintain oxidative balance in cells, reducing oxidative stress and limiting damage to biomolecules such as lipids and proteins.
The article reviews the possible mechanisms for this effect, which are attributed to the biologically active compounds in garlic, especially organic sulfur compounds such as allicin, which act as direct antioxidants or stimulate the body's own antioxidant defense system. It also discusses experimental studies (in vitro and in vivo) confirming that garlic-supplemented nutrition improves performance indicators, promotes gut health, and supports the immune system.
Finally, the paper provides practical recommendations regarding feed formulation and determining the optimal garlic dosage (e.g., 0.5 to 1 g/kg feed) to achieve maximum benefit without negative effects. It is concluded that incorporating garlic into poultry feed is a promising nutritional strategy for improving health and productivity by enhancing the antioxidant defense system at the genetic and biochemical levels.