Since ancient times, plants and especially herbs have been used in the  prevention  and  treatment  of humans and animals. Many studies  confirm the beneficial effects of herbs on poultry health.
Factors  having  a  positive effect on the poultry organism are the biologically active compounds contained in herbs, such as flavonoids, anthocyanins, glycosides, tannins,  tannins, mucilages, bitters,essential oils, alkaloids, terpenes, triterpenes, saponins, iridoids, naphthoquinions, anthraquinions, phenols, phenolacids and mineral salts (Budny et al., 2012). All of the aforementioned substances are included in a group of biologically active compounds with a wide chemical diversity called phytobiotics.