الفهرس 
Natural Sources of Growth Promoters
MATERIALS AND METHODSOnly 14 pages are availabe for public view
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Abstract
The present study was carried out at a private poultry farm under supervision of Animal Production Department, Faculty of Agriculture, Tanta University, during the period from Feb to April 2017. This study was carried out to study the influence of dietary garlic on performance, immunity status and carcass and meat traits of broilers A total of 360 one-day-old unsexed Hubbard broilers chicks were used in this experiment. Birds were wing-banded, individually weighed to the nearest gram, and randomly distributed into four experimental groups; with three replicates of 30 chicks each. The average initial body weights of the treatments groups were nearly similar with no significant differences. The basal diet was a commercial corn-soybean meal diet formulated to meet or exceed the nutritional requirement of growing chicks as recommended by the NRC (1994). Dietary treatments evaluated included: Cont Basal diet without any addition Gp250 Basal diet supplemented with 250 mg garlic/Kg diet Gp500 Basal diet plus 500 mg garlic/Kg diet Gp1000 Basal diet containing 1000 mg garlic/Kg diet Measurements: 1- Performance Trails Body weight, weight gain, feed consumption, feed conversion ratio and mortality rate. 2- Some traits of carcass and meat Carcass, dressing , breast and fat percentage, tenderness,, flavor and color, and internal organs 3- Biochemical Analysis of Blood Serum Total protein, albumin, Globulin, serum aspartate transaminase (AST), Serum alanine transaminase (ALT), triglyceride, total cholesterol and total lipids 4- Hematological Parameters Hematological examination of WBCs and the differentiation of it. Also HI test was done to determine the antibody titer. Obtained results could be summarized as follows: During all experimental periods, it can be noticed that increasing dietary garlic powder from 0.25 , 0.5 , 1.0 g/kg diet leads to improve the performance traits, where, average body weight, body weight gain were increased, feed consumption was decreased and feed conversion was improved. 1000 and 500 mg garlic/kg of diet gave the best results. Statistical differences among groups were observed during all of the experimental periods. There were no significantly differences between 1000GP and 500GP groups. Carcass, dressing and breast percentage of broiler chicks were significantly increased by fed different levels of garlic, while fat percentage significantly decreased by garlic supplementation. The values of tenderness, flavor and color did not differ significantly among the dietary treatments and the score given for all attributes are above moderate acceptability level. Both of total protein and globulin concentrations were increased in all treatments compared to control group. The birds received 1000 mg garlic / kg of diet recorded higher value followed by birds received 500 mg garlic / kg of diet then the birds which received 250 mg garlic / kg of diet, compared to the control. Our results indicate that Activity of liver enzymes (ALT and AST) were not statistically affected in birds supplemented by different levels of garlic compared with control group. White blood cells count, HI titer and H:L ratio of broiler chicks were significantly increased by fed different levels of garlic. The highest value was noticed in birds fed 1000 mg garlic / kg of diet followed by birds fed 500 mg garlic / kg of diet then birds fed 250 mg garlic / kg of diet compared to control group. The differences between 1000GP and 500GP groups were not significant. In conclusion: the birds fed on Garlic at level 250, 500 and 1000 mg/;g diet could improve productive performance, immunity status carcass traits and meat quality, the best level was 500mg garlic/ kg diet in broiler chicks.