Abstract:
Executive Summary
The experiment was conducted to evaluate the effects of using different levels of garlic on
production performance, carcass traits, immune parameters, and cholesterol level of
commercial broiler. A total of 240 "Lohman Meat (Indian River)" strain chicks were
separated into 6 experimental groups, each with 4 replications of 10 chicks. The treatments
were T
0
= control (basal feed), T
1
= basal feed + antibiotic, T
2
=0.5% garlic, T
=1.0% garlic,
T
4
=1.5% garlic and T
=2.0% garlic. Throughout the trial period, body weight, feed
consumption, and FCR were recorded. At the end of the experiment, cholesterol levels,
immunological parameters, and carcass features were also examined. The average live
weight, body weight gain and dressing % were significantly (P<0.05) increased in the
different doses of garlic-treated groups than in the control and antibiotic-treated groups and
the highest performance was observed with 2.0% garlic-treated groups. Birds fed different
levels of garlic showed improved FCR non-significantly (P>0.05). The effects of different
levels of garlic on carcass and some internal organs were measured and results show that
feeding broilers with 2.0% garlic have significant effects (P<0.05) on the breast, thigh, wing,
liver, neck, heart, giblet while it appeared insignificant on (P>0.05) back, drumstick, gizzard,
intestine, spleen and bursa. Significant (P<0.05) difference was detected for immune
parameters i.e. WBC, lymphocyte and granulocyte in garlic-treated groups than in the
control and antibiotic-treated groups which indicates better immunity in garlic-treated
groups. Additionally, compared to the control and antibiotic groups, supplementing with
different levels of garlic significantly reduced the levels of total cholesterol, triglycerides,
and LDL with a significant (P<0.05) increased amount of HDL. The best outcomes were
obtained with a supplement of 2.0% garlic-treated group. Therefore, the addition of 2.0%
garlic to broiler ration as a substitute for antibiotics and a cholesterol-lowering agent can be
guided to prevent risks to human health.
