Effect of dietary supplementation of garlic (Allium sativum) powder on performance of broiler chicken

Abstract

One hundred and thirty-five broilers in three replications were offered standard diet (SD); standard diet plus garlic powder @ 2 percent (G2) and standard diet plus garlic @ 3 percent (G3). The BW gain and FCR was significantly affected due to supplementation of 3 percent garlic powder. The muscle and total cholesterol, LDL and triglycerides were significantly reduced due to supplementation of either levels of garlic. The increased lymphoid organ weights in treatment groups indicated the effect of garlic on immunity. It was concluded that the supplementation of 3 percent as well as 2 percent garlic in broiler diet helps in reducing the levels of muscle and serum cholesterol and improves the immunity.