Propolis

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.