Abstract
The aim of this study was to investigate the effect of dietary garlic powder addition on productive performance and blood lipid status of broiler chicken. At the beginning of experiment, three treatments of 150 one day old broiler chickens of hybrid line Hubbard per treatment, on a total of 450 chickens were formed. Every treatment was divided in four groups which represents four replicates of the experiment. Control treatment (T1) was fed with mixtures without addition of garlic powder, while experimental treatments were fed with addition of 0.5% (T2) and 1.0% (T3) of dietary garlic powder, respectively. Experiment lasted 42 days. After the completion of experimental period the highest achieved body weight of chicken was at treatment T2 (2371.1g) which was followed by treatment T3 (2336.1 g) with statistically significant differences (p<0.05) compared to control treatment. For the entire experimental period, feed conversion ratio was lowest in treatment T2 (1.8 kg/kg) and the highest in control treatment T1 (2.1 kg/kg), without statistically significant (p>0.05) differences. Addition of garlic powder led to a statistically significant (p<0.05) increase in values of EBI in compare to a control treatment T1. The highest mortality rate (5.1 %) and the lowest EBI (220.4 %) were recorded in control treatment. Addition of garlic powder in the amount of 1.0% (T3) significantly (p<0.05) decreased LDL concentrations in blood serum. The lowest concentration of total cholesterol was recorded at treatment T2 (p<0.05). The highest concentration of HDL (44.8 and 39.6 mg/dl) was recorded in treatments T3 and T2. It could be concluded that the addition of garlic has positive influence on chicken production and blood lipid status, but the further investigation of their mode of action is still necessary.
Highlights
Drug resistance in bacteria and the drug residues in meat are important reasons for restriction and ban of in-feed antibiotics (Demir et al, 2003)
After the completion of experimental period the highest achieved body weight of chicken was at treatment T2 (2371.1g) which was followed by treatment T3 (2336.1 g) with statistically significant differences (p
Based on the obtained results it can be noted that the addition of garlic in the diet of broiler chickens led to a statistically significant (p>0.05) differences in body weight
Summary
Drug resistance in bacteria and the drug residues in meat are important reasons for restriction and ban of in-feed antibiotics (Demir et al, 2003). Attempts were made to find other alternatives dietary supplements to overcome the poor performance and the increase susceptibility to diseases resulted from removal of antibiotics from poultry nutrition. Use of growth promoters of natural origin become of an interest in lasts decades (Iji et al, 2001). Garlic (Allium sativum L.) have bioactive substances like sulphur compounds such as alliin, diallylsulfides and allicin, that act as antibacterial, antifungal, antiphrastic, antiviral, antioxidant and antithrombotic. It was reported that garlic, as a natural feed additive, improved broiler growth and feed conversion ratio, and decreased mortality rate (Tollba and Hassan, 2003; Puvača et al, 2014)
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