Propolis, a resinous substance collected by bees from plant exudates and
buds, has gained renewed interest as a natural feed additive for animal nutrition. Its
composition varies depending on the plant source, time, and place of collection;
however, it is primarily composed of phenolic acids, flavonoids, and their derivatives.
Egyptian propolis contains phenolic acid esters (72.7%), dihydrochalcones (6.5%),
flavones (4.6%), aliphatic acids (2.4%), flavanones (1.9%), chalcones (1.7%), phenolic
acids (1.1%), and tetrahydrofuran (THF) derivatives (0.7%). Turkish propolis contains
flavonoids (37.83%), organic acids (18.54%), aromatic acids and their esters (35.8%),
hydrocarbons (4.89%), and other undefined components (2.94%). Propolis also
contains vitamins, minerals, enzymes, fatty acids, amino acids, terpenes, and
polysaccharides. Its bioactive components, including CAPE, artepillin C, caffeic acid,
chrysin, galangin, quercetin, apigenin, kaempferol, pinobanksin, and pinocembrin
contribute to its antibacterial, antifungal, anti-inflammatory, and antioxidant properties.
These characteristics make propolis a promising natural growth promoter for livestock
production and a potential replacement for antibiotics. In addition, propolis has
applications in food technology as a preservative, with the added benefit of its residues
being beneficial to human health. Ethanol is the preferred solvent for preparing
propolis, although other solvents can also be used for the extraction and identification
of its constituents. Polyphenols and flavonoids in propolis have been reported to
positively affect the immune systems of various species, making it a valuable addition
to livestock production practices.
Keywords: Animal performance, Antioxidants, Bioactive components, Growth promoters, Livestock, Propolis.
