Effects of Supplementing Fresh Garlic on Growth and Meat Production of Minhdu Chicken
Effects of Supplementing Fresh Garlic on Growth and Meat Production of Minhdu Chicken
Nguyen Thi Ngoc Trang1, Nguyen Thi Thu Hong2,3*
ABSTRACT
In the context of escalating antibiotic resistance, the integration of herbal alternatives in poultry production plays a critical role in enhancing sustainable farming practices and ensuring food safety. The study was conducted at An Giang University with the objective of determining the effects of supplementing fresh garlic (GARL) on growth capacity and meat production of Minh Du chicken. The experiment was carried out on 120 Minh Du broiler chickens from 4 to 14 weeks of age. The experiment comprised 4 treatments with control (no addition), experimental treatment GARL 1, GARL 2, and GARL 3 with adding 1%, 2% and 3% of fresh garlic, respectively. The experiment used 10 chicks per unit and 3 replications. The results showed that the increased body weight of Minh Du broiler chicken in experimental treatments was higher than control treatments (P<0.05). Dietary supplementation of fresh garlic had significant (P<0.05) effect on weight gain (increased 11.54% compare with control) and feed conversion effectiveness (decreased 12.35% compare with control) and the values were observed to be maximum at the highest level of fresh garlic (3%) and the least in control group. Daily feed intake was not affected by the addition of fresh garlic as well as meat quality (carcass percentage, pH value, drip loss, cooking loss and chemical of breast meat) had not difference between experimental and control treatment. The results indicated that supplementation with fresh garlic at 3% increased the final live weight of the bird, as well as improved weight gain and feed conversion ratio.
Keywords | Minhdu poultry, Garlic, Diet addition, Growth performance, Carcasses, Impact
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November 2024
Vol. 12, Iss. 11, pp. 2062-2300
