Effect of fresh dietary garlic powder on some of the serum biochemical parameters in broiler chicks

Abstract

The aim of the present study was to investigate the effect of garlic, in powder form, on protein fractions of broiler chicks' sera. Two hundred and eighty, 2-day-old Ross chicks were randomly divided into four groups: A and B (52 each) and C and D (88 each). The chicks in groups A and B were fed control diet, but those in groups C and D received diet supplemented with 1% and 3% garlic powder, respectively. To evaluate the effect of consumption period of garlic on immune response, half of the chicks in groups C and D were separated after the second bleeding as groups E and F and were fed control diet until the end of the experiment (6 weeks). All groups except A were inoculated against Newcastle disease, avian influenza, and infectious bursal disease. Fifteen birds were bled from each group on days 21, 32, and 42 and also five birds on day 2. The sera were assayed for prealbumin (pre-ALB), ALB, α-1, α-2, β, and γ globulin using bidimensional gel electrophoresis. The results showed that the aforementioned parameters, except γ globulin, were not affected by the diet (p > 0.05). The level of γ globulin had a decline with age in group A, whereas it increased in all vaccinated groups. Furthermore, when compared with group B, treated groups had a significantly higher amount of γ globulin from day 21 onwards, and the increase was dose dependent. Also, the removal of garlic from the diet of group E resulted in a significant drop in γ globulin, in relation to group C, on day 42. It is concluded that garlic powder has the potential to increase serum γ globulins in broiler chicks vaccinated against common poultry pathogens.