The aim of this course is to provide students with comprehensive knowledge of the fundamental characteristics of medicinal and aromatic plants used in animal nutrition, their bioactive constituents, their effects on animal health and productivity, and their applications across different animal species. The course also aims to develop an understanding of the principles of their safe and effective use, their role in sustainable livestock production, and the ability to critically evaluate current scientific developments in this field.

This course covers the potential applications of medicinal and aromatic plants in animal nutrition; essential oils and other bioactive compounds; the classification of medicinal and aromatic plants; classification based on the plant parts used; ethnoveterinary practices; their effects on growth performance and feed palatability; commonly and less commonly used medicinal and aromatic plant species; their applications in ruminant, poultry, and aquaculture nutrition; their effects on the digestive system, gut microbiota, immune function, antioxidant and antimicrobial activities; principles of safe use, dosage, and toxicity; phytogenic feed additives as alternatives to antibiotics; and recent scientific advances and current research in the field.