Abstract
The effect of dietary supplementation garlic oil on performance and blood parameters of New Zealand White rabbits has been studied. The garlic oil was added at graded levels of 0.0, 0.25, 0.5 and 0.75 g/kg for T1 (control), T2, T3 and T4, respectively. A total of thirty six male rabbits, 7 weeks of age and with an initial weigh of 950 g were used. There were four treatments, each with three replicates (n = 3) in randomly divided design. The parameters investigated were growth performance, carcass yield, glucose, plasma lipids profile, immunoglobulin’s G (IgG, IgA and IgM), antioxidant status and testosterone hormone. The results showed that feeding diet supplemented with garlic oil had insignificant effect on body weight, body weight gain, feed intake, feed conversion ratio, triglycerides, cholesterol, LDL and HDL. Rabbits fed the 0.5 g/kg garlic oil diet had significantly increased IgG level, hence improved immune responses and Testosterone hormone of rabbits. The colony forming units of coliform bacteria showed a significantly lower number compared with control. The present results indicate that supplemented of garlic oil at 0.5 g/kg of diet has a positive effect on HDL, immunoglobulin’s G, antioxidant status and testosterone hormone in addition to its antibacterial effect.
Highlights
The utilization of anti-infection agents, as development parameters, in animal and poultry diets has been prevented because their residuals in animals’ tissues and induction of microorganism antibiotic resistants (Roe & Pillai, 2003; Saleha et al, 2009)
There were no significant differences in live body weight (LBW), body weight gain (BWG), feed intake (FI) and feed conversion ratio (FCR) during the starter and finisher periods due to garlic treatments
There is numerical increased in LBW and BWG of rabbits fed that T3 diet accompanied the best FCR during the whole experiment period (7-13 WK) the difference lacked the significant level
Summary
The utilization of anti-infection agents, as development parameters, in animal and poultry diets has been prevented because their residuals in animals’ tissues and induction of microorganism antibiotic resistants (Roe & Pillai, 2003; Saleha et al, 2009). The majority of essential oils involves mixtures of phenolics and polyphenols, terpenoids, saponines, quinine, esters, flavone, flavonoids, tannins, alkaloids and nonvoltiles residues; their concentration is variable. These compounds have many benefical effects as antimicrobial, digestive system, enzyme stimulators antioxidants, anticoccidail and forimprove utilization of nutrients by enhancing digestion, absorption and liver function (Ziarlarimi et al, 2011). The present study was carried out to study the effects of different levels of garlic essential oil in the diet on growth performance, carcass yield, blood biochemical and immunological responses of growing NZW rabbits
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