Researchers at Bangladesh Agricultural University (BAU) have developed an antibiotic-free, neem leaf-based solution to help reduce antibiotic use in broiler farming and tackle the growing risk of antimicrobial resistance (AMR).

Named BAU Safe Vet, the solution is the result of eight years of research led by Professor Dr Md Shafiqul Islam of BAU’s Department of Pharmacology, with funding from the University Grants Commission, the Ministry of Science and Technology and the Bangladesh Agricultural University Research System (BAURES).

The researchers said the neem-based solution has antibacterial, growth-promoting and immunostimulant properties. It can help control diseases in chickens, improve weight gain and enhance meat quality, while reducing the need for antibiotics and supplementary vitamins and minerals.

According to Professor Shafiqul, the solution has reduced broiler mortality to around 1%, while the feed conversion ratio (FCR) has stood at 1.2. A lower FCR indicates that chickens require less feed to gain weight, potentially reducing production costs and increasing farmers’ profits.

“The phytobiotic solution was developed to ensure a safe supply of meat for consumers. Our research indicates that it contains no ingredients harmful to human health or chickens,” he said.

BAU’s Department of Pharmacology currently sells the solution at a nominal price per litre. The researchers have also secured patent-related benefits for the product, although financial constraints, a shortage of equipment and limited manpower have hindered large-scale production.

The team believes that increased funding and production capacity could help commercialise BAU Safe Vet as an alternative to conventional antibiotics in broiler farming, with potential benefits for Bangladesh’s poultry sector.

Professor Dr AKM Anisur Rahman of BAU’s Department of Medicine said broiler meat produced using the solution tasted similar to native chicken meat. He also noted the absence of the unusual smell sometimes associated with conventional broiler meat, describing the initiative as promising for safe meat production.

Professor Dr Harunur Rashid of the Department of Fisheries Management and Professor Dr Masum Ahmad of the Department of Entomology also observed that the meat had an appealing colour and firmer texture resembling native chicken.