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Abstract As the global population continues to expand, the demand for broiler chicken production to supply safe and high-quality meat is increasing. To meet this ever-growing demand, broiler chickens with enhanced growth performance are being developed, but they often face challenges related to oxidative stress, which can adversely affect gut health. Phytobiotics, which are plant-derived feed additives known for their antimicrobial, antioxidant, immune-modulating, and growth-promoting properties, have emerged as promising natural alternatives to synthetic antibiotics. This review consolidates recent advancements in the use of phytobiotics-derived products from leaves, roots, seeds, flowers, and their extracts in broiler diets reared under standard experimental conditions, without the introduction of stressors. The focus is on elucidating the key mechanisms through which phytobiotics improve gut health, including their effects on gut morphology, integrity, microflora composition, antioxidant capacity, and immune function. The review highlights the potential of phytobiotics to revolutionize broiler nutrition by acting as natural enhancers of gut health. Research findings reveal that phytobiotics significantly improve intestinal health, and boost growth performance, offering a sustainable approach to managing to gut dysfunction. These findings indicate a potential shift in how gut-health related challenges in broilers can be addressed, moving towards natural phytobiotic therapy. However, several challenges persist. Optimizing the dosage of phytobiotics, ensuring consistent performance, and overcoming the limitations related to their extraction and application are key areas requiring further investigation. The review emphasizes the importance of continued research to refine phytobiotic formulations, explore synergistic effects, and incorporate advanced technologies such as AI-driven methods and precision nutrition to tailor feeding strategies more effectively. Additionally, the development of innovative delivery systems, such as nanoencapsulation, is suggested as a way to enhance the effectiveness and reliability of phytobiotics. By highlighting the potential of phytobiotics to revolutionize broiler nutrition, this review supports the poultry industry’s shift towards antibiotic-free and sustainable dietary solutions, offering new perspectives on the future of broiler chicken production.

Abstract Morocco has a rich plant biodiversity and an ancient ethnobotanical knowledge influenced by the ethnic diversity of the Moroccan population. This heritage has been preserved from generation to generation by traditional herbalists. In this study, data were collected via a survey of herbalists based on the direct interview technique. Questions addressed the herbalists’ age and education level as well as the vernacular names and parts of the plants used for the preservation of food. The species use value was used to identify the most important species recommended by herbalists. The average age of the participants was 52.55 years, and the illiteracy rate was 46%. A total of 32 plant species representing 16 families were identified as being used in the preservation of various food products. The most important family was Lamiaceae, followed by Apiaceae and Rosaceae. The most frequently used parts of the plant were the leaves (26.37%), followed by the fruit (24.7%), and the whole plant (12.7%). The highest use values were recorded for Citrus limon (0.16), Thymus vulgaris (0.14), Rosmarinus officinalis (0.12), Artemisia herba alba (0.11) and Lavandula dentata (0.1). Meat, vegetables and fish were the most commonly preserved food products. This ethnobotanical survey on the preservation of food products is the first of its kind conducted in Morocco and has implications for meeting consumer demands and understanding the potential uses of plants in the preservation of food products.