Utilization of Shatavari meal in poultry feed: an overview

In the recent past, efforts have been made to counteract the adverse effects of various levels of stress and augment the production potential in poultry by using herbs possessing therapeutic potential. Number of herbal medicines has been studied on poultry species such as the herbal growth promoters which optimize hepatic functions of the birds. Efforts have been made to study the effect of dietary supplementation of Shatavari (Asparagus racemosus) root powder in the diet of broiler chicks to augment the growth of broilers.1,2 Shatavari (Asparagus racemosus) also known as the “Queen of herbs” is a woody climber growing 1-2 m in height and the roots are finger-like and clustered. The leaves are like pine needles, small and uniform and the inflorescence has tiny white flowers in small spikes. The genus Asparagus includes about 300 species around the world. The genus is considered to be medicinally important because of the presence of steroidal saponins and sapogenins in various parts of the plant. Out of the 22 species of Asparagus recorded in India, Asparagus racemosus is the one most commonly used in traditional medicine. This plant belongs to Liliaceae family, common at low altitudes in shade and in tropical climates throughout India, Asia, Australia and Africa. Shatavari has been mentioned in Ayurvedic texts like the Charak Samhita, Susruta Samhita and Astanga Samgraha.3,4 Shatavari possesses nutritive, antistress, adaptogenic, immunomodulatory, galactogogue, anabolic and performance enhancing properties and are used in various medicinal preparations.5-9 According to recent chemical investigations, shatavari contains four steroid saponins: Shatavarins 1 to 4. Shatavarin 1 is the major glycoside of sarsasapogenin, the sugar moieties being 3 glucose and 1 rhamnose. Shatavari 4 is structurally related to shatavarin 1 and contains 2 glucose and 1 rhamnose. Overall Shatavari is a soothing tonic, alternative demulcent, refrigerant. It nourishes and rejuvenates the tissue, promotes vitality and strength. It is bitter, emollient, cooling, nervine, appetizer and astringent. It is used for diseases of blood and nervous disorders as well as general debility.