Effect of using different levels of minced garlic on some productive traits of broiler chickens Ross

Jarid, Mohammed; Ibraheem, Saleem; Kadum, Mohanad; M.R,

	Effect of using different levels of minced garlic on some productive traits of broiler chickens Ross
iraqi poultry sciences journal
Article 1, Volume 7, Issue 1, 2013, Pages 33-41
Authors
Mohammed Jarid; Saleem ibraheem; Mohanad Kadum;
Abstract
This eaperiment was carried out in the poultry farm which belong to the technical college Al-Mussaiab,Babylon province to investigate the effect of using deffernt level of minced garlic on som productive traits of broiler chickens(Turkish Ross). Atotal of 180 one day old chicks 40gm/chick body weight were used in the experi- ment, those chickens were allocated randomly in to 4 treatments ,each treatment included 3replicate (15chicks in each replicate) and fed on astandard deit with addition minced garlic at level 0.3, 0.4 and 0.5% for the second, third and fourth treatment respectively for 4day per aweek where as the remaining days were left on an ordinary deit with out addition of garlic and the first treatment was left on the ordinary diet with out addition of garlic as control, treatment were as follow: T1=chickens fed on astandard diet with out addition of garlic (control) . T2=chickens fed on astandard diet with addition of minced garlic at level 0.3%for 4days per week. T3= chickens fed on astandard diet with addition of minced garlic at level 0.4%for 4days per week. T4= chickens fed on astandard diet with addition of minced garlic at level 0.5%for 4days per week. Weight gain was calculated for 3periods ,feed consumption and feed convertion efficiency,dressing and carcass cuts percentages and the productive imdex at the end of the experiment. Results showed high significant differences in daily and total weight gain for each period ,feed consumption and ahigh significant reduction of feed efficiency in treatments which had their diets contained minced garlic in comparassion with the control treatment , in addition ,the results showed high significant differences in dressing percentage, pectoral muscle and productive index of all treatments which contained the garlic , those high differences were noticed in high cuts for the second and third treatment as compared with the control and the fourth treatment ,ahigh significant reduction was recorded in the back cuts in the treatments which contained garlic mean while, it was non significant in the edable viscera, wings and neck.

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