The compensation effect of dietary garlic on chicken consuming a minimal level of choline

Abstract

An experiment with two dietary choline levels (recommended level or 75% of the recommended level) and three dietary garlic powders (0, 5 or 10 g/kg) was conducted on broiler chickens. Three hundred thirty mixed sex 1-day-old Ross 308 broiler chickens were randomly assigned to six dietary treatments, each housed in four replicate pens with 14 birds per pen. Dietary garlic increased the finisher phase's feed intake. Dietary 10 g/kg of garlic powder and recommended choline level improved body weight gain. Choline deficiency increased feed conversion ratio (FCR). The jejunum villi height was decreased in birds consuming the choline deficient diets; however, villi height was increased by garlic powder. In the duodenum and ileum, 10 g/kg diet garlic powder significantly increased crypt depth compared to those of the treatments with no garlic. This study showed that reducing dietary choline to 75% of the recommended level reduced the growth rate of broilers that could be compensated by dietary garlic. This effect was partly due to higher finisher phase feed intake.

The Effect of Fresh and Aged Garlic Extract-Enriched Diets on the Growth Performance of Broilers and the Oxidative Rancidity and Customer Acceptance of Chicken Meat

“…Moreover, FGE and AGE increased FI at the starter phase, but this effect was not reflected in either the grower phase or the entirety of the experiment compared to the NC and E200 groups. The BW gains of broilers were not improved by increasing levels of dietary AGE supplementation, in disagreement with previous studies (Sheoran et al, 2017;Hossain et al, 2014;Navidshad et al, 2018). As reported in this paper, it has been noted that dietary garlic supplementation did not affect the FCR of broiler chickens (Navidshad et al, 2018).…”

“…The performance results of the present study suggest that the amount and form of antimicrobial active compounds might be varied by the ageing of garlic bulbs, although the bioactive phenolic compounds of FGE and AGE were not analysed. The performance results are in agreement with previous studies (Sheoran et al, 2017;Hossain et al, 2014;Navidshad et al, 2018) in which broiler performance was positively affected by garlic supplementation. In contrast, in some studies, the dietary supplementation of garlic powder (Issa and Omar, 2012;Fazli et al, 2015) did not affect the FI and growth performance in broilers prior to slaughter.…”

“…In contrast, in some studies, the dietary supplementation of garlic powder (Issa and Omar, 2012;Fazli et al, 2015) did not affect the FI and growth performance in broilers prior to slaughter. The increased FI in the present study may be attributed to the fact that the antimicrobial active compounds of garlic might stimulate appetite and improve endogenous digestive enzyme secretion (Navidshad et al, 2018). Accordingly, FGE10 had a beneficial effect on BW gain until slaughter due to an increase in the FI of the FGE10 birds as reported in the previous study (Ao et al, 2011).…”

“…However, some discrepant reports exist on the effects of garlic or garlic products on the performance, meat quality and selected blood parameters of broilers. Indeed, there are a number of reports that indicate and describe the beneficial effects of garlic on growth performance, carcass characteristics and the meat quality of broilers (Choi et al, 2010;Toghyani et al, 2011;Sheoran et al, 2017;Karim et al, 2017;Kim et al, 2009;Hossain et al, 2014;Navidshad et al, 2018). Contrarily, Mariutti et al (2011) and Kirkpinar et al (2014) reported that garlic did not affect the carcass yields, breast and thigh meat composition, oxidative stability, pH and colour values of breast meat.…”

Role of secondary metabolites in plant defense against pathogens

“…Con el estudio de extractos de Allium sativum se han reportado efectos antimicrobianos, antivirales, antifúngicos, antiprotozoarios, antioxidantes, inmunomoduladores y antiinflamatorios (Navidshad et al, 2017). Estas propiedades terapéuticas se le atribuyen a la actividad biológica de compuestos organo-azufrados tales como S-alil-l-cisteína, disulfuro de dialilo, trisulfuro de dialilo, ajoeno y alicina, los cuales proporcionan las características organolépticas de la especie.…”