Control of Escherichia coli with extract white onion (Allium sativum linn) and ginger (Zingiber officinale roscoe) on chickens carcass

Abstract

The aim of this research is to examine the infection of Escherichia coli that given garlic and ginger extract on chicken’s carcass. This research used 6 treatments and 3 replicates with experimental design: completely randomized design (CRD). Each replicate consisted of five DOC with the six treatments were (1) T0A (not infected chicken), (2) T0B (chickens infected with Escherichia coli); (3) T1 (chickens infected with Escherichia coli + tetracycline antibiotic 0,05%); (4) T2 (chickens infected with Escherichia coli + garlic extract 1%); (5) T3 (chickens infected with Escherichia coli + ginger extract 1%); (6) T4 (chickens infected with Escherichia coli + garlic and ginger extract 1%). 90 Cobb broilers were used in this research. The results showed that the average of final weight1(g/head) 281.94; 1,324.10; 1,465.04; 1,418.66; 1,383.21; and 1,431.46 respectively; carcass weight(g/head) 893.98; 972.43; 1,043.29; 1,072.09; 1,073.66; 1,030.80 respectively; carcass percentage (%) 70; 73; 71; 76; 78; and 72 respectively; and abdominal fat (%) 7.12; 8.95; 14.45; 10.74; 15.74; 12.22 respectively. The conclusion of this research is that the treatment that consisted of garlic and ginger extract given to Escherichia Coli infected broilers had no effect on broiler’s carcass.