Evaluation of fresh garlic as natural feed additive in layer diets varying in energy content
Abstract: A total number of 90 Bovans White laying hens 25 weeks old were used in this study to evaluate fresh garlic as a natural feed additive in .layer diets varying in their metabolizable energy content. The' hens were ,randomly distributed into 6 groups of 15 birds each and assigned randomly :for one of the experimental diets. Two experimental diets were formulated to be isonitrogenous (18.5% CP) but varying in their energy content. The first experimental diet contained low energy level (2700 Kcal/Kg diet) and was considered as negative control (E1), while the second experimental diet Contained 2900 Kca//Kg diet (E2), according to the strain catalog "recommendation. Fresh garlic was used to substitute 0, 1.5 or 3% of the total feed mixture of each of the experimental diets. Accordingly, a total of 6 experimental diets were used in (2X3) factorial design.
The proximate analysis showed that garlic (on fresh basis) contained 80.87% moisture, 17.80% organic matter (OM), 3.79% crude protein (CP), 0.30% ether extract (EE), 1.86% crude fiber (CF), 1.33% ash and 11.85% nitrogen free extract (NFE) indicating its nutritious value in addition to its active medicinal substances. Regardless of dietary energy level, fresh garlic at 3%, decreased (P<0.05) feed intake. Feed conversion ratio, insignificantly, improved due to feeding diets containing fresh garlic, when compared with the control. Average egg weight was improved, while egg production decreased (P<0.05) due to feeding 3% fresh garlic diet. There was no significant difference (P<0.05) between E1 and E2. Best feed conversion values were for E2 at1.5%fresh garlic, followed by E1 at 3% fresh garlic, last treatment gave better economical efficiency (EEf) and relative economical efficiency (relative EEf), than control group (E2 without garlic supplementation). Addition of 1.5 or 3% fresh garlic, insignificantly, decreased total yolk lipids (mg/g yolk), than control by 13.9or7.7%, respectively. Fresh garlic had no significant effect on egg quality, pt yolk color, Haugh unit score and yolk index. Addition of fresh garlic to low energy diets improved digestion coefficients of the nutrients. While decreased the value of EE digestibility.
Therefore, it is recommended to add 1.5% fresh garlic to the diets containing the recommended energy, while 3% fresh garlic was effective in low energy diets to improve egg laying performance , bird viability, economic efficiency and to reduce total egg yolk lipids.
Publication year 2005
Pages 317-331
Availability location معهد بحوث الانتاج الحيوانى- شارع نادى الصيد- الدقى - الجيزة
Availability number
Organization Name
Country Egypt
City الاسكندرية
serial title Egypt. Poult. Sci. Vol. (25)(11): (317-331).
Volume 25 . 11
Department Poultry Nutrition Research Department
Author(s) from ARC
External authors (outside ARC)
    عادل زكى سليمان جامعة القاهرة
Agris Categories Animal feeding
AGROVOC
TERMS		 Energy. Feed additives. Garlic. Layer chickens.
Publication Type Journal
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