46/21 | Research Article | Poultry Science

Effect of Dietary Supplementation of Garlic and Onion on Production Performance and Meat Composition of Broiler Chickens

Aziz Ur Rahman Khalid, ZainullahHemat, Khalid Basharmal and MumtazIbrahimi

Veterinary Science Faculty, Shaikh Zayed University, Khost Province, Afghanistan

Published in the Indian Veterinary Journal March 2021 : 98 (3) - pages 9 to 14
(Received: September, 2021, Accepted: February, 2022)


One day-old commercial broiler chicks (n=108) were assigned to four groups and fed with basal (NRC, 1994) diet (control), basal diet + 3 per cent onion powder (Allium cepa, T1), basal diet + 3 per cent garlic powder, T2) and basal diet + each 3 per cent onion and garlic (T3) for five weeks. Production performance such as, live body weight and feed conversion ratio were determined. At the end of the trial, three chickens from each treatment were slaughtered andmeat samples were collected from breast, thigh and legs for the analysis of moisture, protein and fat content. The live body weight was significantly (P<0.05) improved in all the treatment groups(most of the period) supplemented with 3.0 percent garlic (T2), onion (T3) powder either alone or in combination than the control. Furthermore, there was a significant (P<0.05) variations in cumulative FCR during fifth week of age. There was anon-significant (P>0.05) difference noticed with respect to meat composition, such as, moisture, protein and fat content of broiler breast, thigh and leg portion. On overall, garlic and onion supplementation improved the live body weight, FCRwithout affecting the meat composition of the commercial broiler chicken.

Key Words: Broiler, Growth Performance, Alternative to antibiotic growth promoters, Garlic, Onion, Meat composi

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