Effect of adding garlic flour (Allium Sativum) and oregano leaves (Oreganum Vulare) on carcass quality and blood biochemistry in broiler

Abstract

This research aims to determine the results of adding garlic flour (Allium sativum) and oregano leaves (Oreganum Vulare) to feed on carcass quality and blood biochemistry. This research consisted of 2 stages, the research material for stage 1 was a descriptive analysis of liver histopathological changes in embryonated chicken eggs (TAB). The research material for phase II was the 200 Day Old Chick (DOC) Ross unsex strain. Average body weight 38.485 ± 0.90 g. The research methods used were laboratory experiments and field experiments using a completely randomized design (CRD) with 5 treatments and 5 replications. The treatments given were P0: Basal feed (control feed), P1: Basal feed plus 0.25% garlic flour, P2: Basal feed plus 0.5% garlic flour, P3: Basal feed plus 0.75% onion flour white, P4: Basal feed plus 1% garlic flour. The data obtained will be analyzed descriptively. Statistics use analysis of variance (ANOVA) from a Completely Randomized Design (RAL) followed by an honest significant difference test (BNJ) or Tukey Test. The results of the research were that adding garlic flour to feed influenced the parameters used. The use of garlic flour in feed had a very significant effect (P<0.01) on histopathological changes. The use of 1% garlic flour can provide the best results numerically and qualitatively.