The effect of garlic on production indicators and the share of internal organs in broiler chickens

Abstract

The aim of this study was to examine the effect of the addition of different concentrations of garlic in nutrition of broiler chickens on the fattening results and the share of internal edible organs. The trial was performed on 800 chickens divided into 4 groups with 4 repetitions per group. The chickens were fed ad libitum and the composition of the mixture only differed in the quantity of added garlic powder. In the control group (K) no garlic was added. Chickens of group (I) consumed mixtures with the addition of 0.2% garlic powder, in group (II) 0.4% was added, while 0.6% of garlic was added to the mixture consumed by chickens in the group (III). At the beginning (day 1) and at the end of the experimental period (day 42) weight of chickens was measured. Average daily gain, mortality, food conversion ratio and EPEF were determined. At the end of the trial, by random sample method, 12 chickens (6 male and 6 female) were sacrificed in each group in order to determine the share of edible internal organs. The obtained results have shown that the use of garlic in mixtures influences higher body weight and average daily gain as well as more favourable mortality. The food conversion ratio was statistically significantly better (p<0.01) in chickens of II and III group compared to the control group. Statistically significantly lower (p<0.01) value of EPEF was established in the control group compared to II and III group. Heart, liver and stomach shares were not significantly affected by the tested factor.