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International Journal of Current Microbiology and Applied Sciences (IJCMAS)
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National Academy of Agricultural Sciences (NAAS)
NAAS Score: *5.38 (2019)
[Effective from January 1, 2019]
For more details click here

ICV 2017: 100.00
Index Copernicus ICI Journals Master List 2017 - IJCMAS--ICV 2017: 100.00
For more details click here

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PRINT ISSN : 2319-7692
Online ISSN : 2319-7706
Issues : 12 per year
Publisher : Excellent Publishers
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Editor-in-chief: Dr.M.Prakash
Index Copernicus ICV 2017: 100.00
NAAS RATING 2018: 5.38

Int.J.Curr.Microbiol.App.Sci.2019.8(4): 2531-2538
DOI: https://doi.org/10.20546/ijcmas.2019.804.295


Effect of Garlic (Allium sativum) on Production Performances and Carcass Traits of Nandanam Broiler-2
K. Sangilimadan1*, R. Richard Churchil1, K. Premavalli2 and A.V. Omprakash3
1Department of Poultry Science, Madras Veterinary College, Chennai-7, India
2Post Graduate Research Institute of Animal Sciences, Kattupakkam, Chennai-203, India
3Poultry Research Station (PRS), Tamil Nadu Veterinary and Animal Sciences University, MMC, Chennai-51, India
*Corresponding author
Abstract:

A study was conducted to the effect of garlic with two different levels on the growth performances and carcass characteristics of NandanamBroiler-2. A total of 84 day old NandanamBroiler-2 chicks were randomly allotted into three treatments with two replicates which contained 14 chicks in each replicate for 8 weeks experimental period. The dietary treatments were formulated as a control (T1), 0.25 % (T2), 0.50% (T3) garlic paste with basal diet. The data on production parameters like weekly body weight, feed consumption and mortality were recorded. At the end of the 8 weeks of age, six birds (3male and 3 female) were randomly selected and subjected to slaughter studies to determine the carcass characteristics. The birds supplemented with 0.25 % garlic paste (T2) had significantly higher body weight, better feed efficiency and livability compared to control (T1). However, no significant difference was observed in terms of carcass traits in this experiment. The dietary supplementation of 0.5% garlic (T3) resulted in significant (P<0.01) improvement in terms of thigh yield as compared to T1 and T2. On the other hand, significant (P<0.01) improvement in wing yield was noticed with dietary supplementation of 0.25% garlic (T2) as compared to T1 and T3. It can be concluded that garlic paste supplementation at the level of 0.25% in the diet of coloured broilers can result in substantial improvements in production performances.


Keywords: Chicken, Garlic, Body weight, Livability, Feed efficiency
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How to cite this article:

Sangilimadan, K., R. Richard Churchil, K. Premavalli and Omprakash, A.V. 2019. Effect of Garlic (Allium sativum) on Production Performances and Carcass Traits of Nandanam Broiler-2.Int.J.Curr.Microbiol.App.Sci. 8(4): 2531-2538. doi: https://doi.org/10.20546/ijcmas.2019.804.295