<![CDATA[The growing limitation of the use of antibiotic growth promoters in poultry farming has led to research into sustainable feed additives capable of sustaining productivity and promoting the well-being of the birds. Turmeric (Curcuma longa L.) is one such plant additive with antioxidative, antimicrobial, and immunomodulatory attributes. This paper provides a critical analysis of scientific articles written between 2020 and 2026 about the impacts of feeding laying hens with turmeric and the impacts of fermented turmeric on their health and productivity. However, these results show great variance depending on factors such as experimental design, dosage, duration of feeding period, bird age, and methods of fermentation. Fermented turmeric is usually associated with greater benefits compared to non-fermented turmeric. Nevertheless, the physiological basis of these benefits is not yet fully known. Fermentation may help facilitate the liberation and conversion of compounds with biological properties via microbiological processes. Nonetheless, there is no consistent proof that such conversions contribute to enhanced physiological activities. Furthermore, there have been experiments conducted with a small number of subjects under highly-controlled settings which lowered the applicability of the research to real-world commercial production. Despite these limitations, the available evidence suggests that fermented turmeric has potential as a sustainable phytogenic feed additive in poultry nutrition. Further standardized and long-term studies are necessary to clarify its mechanisms of action, determine optimal inclusion levels, and strengthen the reliability of current findings.]]>
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