Effects of Fermented Garlic on Blood Lipid Profiles and Carcass Quality in Turkeys
Effects of Fermented Garlic on Blood Lipid Profiles and Carcass Quality in Turkeys
Nguyen Hoang Qui*, Nguyen Thuy Linh
ABSTRACT
The objective of this study is to investigate the impact of Lactobacillus spp.-fermented garlic (FG) on the carcass quality and lipid profile of turkey broilers. A completely randomized design was used for this study, which comprised of 90 turkeys aged 1 to 56 days. The study is composed of five different treatments, which are replicated three times. The allocation of treatments was balanced based on the sex of the broilers. The birds were provided with feed and water ad libitum. The experimental protocol involved the incorporation of an aqueous extract derived from fermented garlic (FG) into the animals’ drinking water. The highest weights for carcass, breast, and thigh were observed in the 0.8% FG treatment, while the 0.6% FG treatment resulted in the highest weights for liver and small intestine (p < 0.05). There was no significant effect of FG on the carcass quality or blood lipid markers (p > 0.05). The addition of a 0.8% fermented grain (FG) improved the carcass quality of turkey broilers, without negatively affecting the blood parameters. The utilization of 0.6% and 0.8% FG shows potential for extensive implementation in poultry production.
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