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Garlic as active principle of sanitiser for hatching eggs

SUMMARY Scientific advances are one of the reasons why natural sanitisers are sought after for use in poultry farming, of which garlic-based sanitiser is one. Therefore, this work provides a brief review of garlic’s potential in sanitising hatching eggs. There are no reports of negative effects of garlic on the microbiological quality of the eggshell nor the main incubation evaluation parameter (hatchability). On the contrary, garlic in low concentrations has improved the number of chicks produced (higher hatchability) through reducing eggshell contamination. More studies are needed to support the complete effectiveness and optimise and further encourage the application of this compound in poultry farming.