Effect of supplementation of neem, ginger and garlic powder on carcass characteristics in commercial layers

Abstract

An experiment was conducted to study the effect of neem, ginger and garlic powder on carcass characteristics in commercial layers. Five hundred layer birds of twenty eight weeks age were distributed into 25 replicates of 20 birds each. Basal diet (T1) and the experimental diets were prepared by incorporating garlic powder @ 0.5% (T2), neem powder @ 0.5% (T3), ginger powder @ 1% (T4) and garlic @ 0.5%, neem @ 0.5% and ginger powder @ 1% in combination (T5). The duration of the experiment was 20 weeks divided into 5 phases of 4 weeks each. At peak production stage (45th week) of the experiment, two birds from each replicate in different treatment groups respectively were sacrificed and the weight of organs such as heart, liver, kidney and gizzard were taken during the slaughter of the birds and expressed as per cent of live body weight. Feeding of neem, ginger and garlic powder revealed no significant difference (P≤0.05) in the weight of heart, liver, kidney and gizzard. It was concluded that feeding neem, ginger and garlic powder had no significant impact on the carcass characteristics in commercial layers.