Anthocyanins, Intestinal Health and Productive Response in Broiler Chickens

Broilers are the main source of animal protein for human consumption, and since the mid-twentieth century, their productive efficiency has been supported by the inclusion of sub-therapeutic doses of antibiotics as growth promoters (AGPs) in their diets. However, concerns regarding the environmental impact of AGPs and their contribution to bacterial resistance have led to increased interest in evaluating alternative strategies to sustain productivity under intensive rearing conditions without the adverse effects associated with AGPs. In this context, various plant species and their extracts contain bioactive compounds, such as flavonoids, particularly anthocyanins. Due to their antioxidant, anti-inflammatory and antimicrobial properties, anthocyanins positively influence the morphology and physiology of the intestinal mucosa while modulating the composition of its microbiota. These effects further contribute to intestinal health through the production of short-chain fatty acids or anthocyanin -derived metabolites, ultimately impacting the bird’s overall health and productive performance. Based on this, the present review explores several mechanisms of action underlying the potential of anthocyanins as an alternative to AGPs, as recently described.