Effect of garlic and cinnamon powder and their mixtures on  immune response and effect of them for some types of bacteria present in the frozen poultry meat

	Effect of garlic and cinnamon powder and their mixtures on immune response and effect of them for some types of bacteria present in the frozen poultry meat
journal of kerbala university
Article 1, Volume 13, Issue 3, 2017, Pages 332-337 PDF (0 K)
Abstract
Used in the studying 216 broiler chicks Ross strain of day –old with an average weight of 40 grams used in this study and uses two types of medicinal plants garlic and cinnamon .Aim of this study was to know the immune response and influence the inhibitory of these plants on some types of bacteria present in the frozen poultry meat for a period of 3 weeks. This study conducted in the province of Babylon period breeding period of 5 weeks. Chicks divided randomly into six treatment and three replicates a T1 control treatment (without additives), T2 (0.4 g garlic / kg feed) T3 (0.3 g garlic, + cinnamon 1 g / kg feed) T4 (0.2 g garlic + 2 g cinnamon / kg feed) T5 (0.1 g garlic, cinnamon +3 g / kg feed) T6 (4 g cinnamon / kg feed). The volumetric standard measure antibodies against patients Newcastle and Gomboro, total plate account of bacteria , the total count of bacteria-loving cooler (Psychrophilic Bacteria) and coliforms bacteria count for (1, 2.3 weeks). Sensory evaluation test for chicken deducted after cooking. Immunohistochemistry results showed that there were significant differences for each treatment T2, T3, T4, T5,T6 compared with T1. The preference for treatments of T4, T5, and the results showed that there were significant differences in Total Plate Count and Psychrophilic Bacteria , absence of contamination with bacteria the colon. And it outperformed treatment T2 in sensory evaluationtest.

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