Effects of dietary garlic addition on productive performance and blood lipid profile of broiler chickens

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. [Projekat Ministarstva nauke Republike Srbije, br. III 46012]

The effect of essential plant oils on mineral composition of egg mass and blood parameters of laying hens

“…No differences on serum cholesterol levels observed also Bampidis et al (2005) and Sarica et al (2005) who evaluated the effect of dietary supplementation with oregano oil. In contrast to present study, decreasing effect of phytoadditives on serum triglycerides level recorded Puvača et al (2015) and Rahimi et al (2011). Abou-Elkhair et al (2014) researched bioactive effect of dietary supplementation with essential oils blends of oregano, thyme and garlic on blood parameters of broilers.…”

Effect of a phytogenic additive on blood serum indicator levels and fatty acids profile in fattening turkeys meat

“…Moreover, the conducted analysis showed only slightly higher (P > 0.05) concentration of triglycerides in turkeys of control group compare to birds from experimental group. The decreasing effect of phytoadditives on serum triglycerides level observed also Abou-elkhair, et al (2014), Gerzilov, et al (2011), Puvača, et al (2015, Rahimi, et al (2011) andSaki, et al (2014). Have been suggested that the lower serum concentrations of triglycerides and cholesterol in birds who received phytogenic feed additive could be related to the complex antistress, antioxidant and antimicrobial effect of herbs included in the feed supplement.…”

Growth, Carcass Traits, Blood Hematology, Serum Metabolites, Immunity, and Oxidative Indices of Growing Rabbits Fed Diets Supplemented with Red or Black Pepper Oils

“…In parallel, Puvača et al [31] postulated that adding black pepper to broiler diets has a positive impact on growth rate of chickens; this is in accordance with the antecedent studies of Al-Kassie et al [22] and Valiollahi et al [32]. Additionally, Abou-Elkhair et al [33] showed that the addition of black pepper, or a mixture of turmeric powder and black pepper, to broiler chicken diets led to a higher final body weight of chickens during the fattening period of 35 days.…”