On the morning of July 30, 2025, the Faculty of Animal Sciences and Veterinary Medicine organized an academic seminar titled “Potential of bio-fermented products from selected Allium species as antibiotic alternatives in Broiler chicken production”. The presentation was delivered by Dr. Phan Vu Hai, Principal Investigator of the Ministry-level research project.
Dr. Hai shared key findings and summarized results from his research project, focusing on the fermentation process of several medicinal plants from the Allium genus (such as garlic and onion), and the development of a fermented biological preparation. The study evaluated the preparation’s efficacy in improving gut health, enhancing immune response, and supporting growth performance in broiler chickens. Notably, the research highlighted the product’s strong potential as a natural alternative to antibiotics in poultry farming, contributing to sustainable production, reduced antimicrobial resistance, and improved food safety.
Following the presentation, participating faculty members, scientists, and experts actively engaged in in-depth discussions, offering valuable feedback and insights on the scientific mechanisms, optimal fermentation conditions, and scalability for pilot production. The session also identified key directions for future research to refine the technology and advance the development of practical, market-ready biological products.
The seminar served not only as a platform for sharing scientific outcomes but also as an opportunity to foster collaboration toward developing eco-friendly, safe, and sustainable solutions for modern livestock production.
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