Effect of Dietary Combinations of Garlic and Onion in Broiler Production

Abstract

Objective: The goal of the present study was to evaluate the effect of dietary supplementation of garlic and onion in the diet of broiler chickens. The chickens were assessed with regard to feeding, growth performance and behavioral responses. Methodology: Fifty 1-day-old Ross 308 broilers were randomly assigned to two experimental dietary groups. Each treatment included 5 replicates with five birds in each replicate. The experimental groups included a control group with a basal diet containing neither garlic nor onion. The remaining group received the basal diet plus 2.5 kg t^–1 garlic and 2.5% onion powder at room temperature between 30-35°C at a relative humidity of 15-20%. Feed intake and body weight were measured once each week. For measurement of the carcass, organ weights and blood analysis, one bird per pen was euthanized at a rate of 42 birds per day. Results: Present investigation showed that the combination of garlic and onion improved chicken performance and decreased blood cholesterol, triglycerides and low-density lipoproteins. Behavioral observations showed higher feeding and drinking activities when garlic and onion were provided. Conclusion: The addition of garlic and onion improves the feeding efficiency and body weight of treated chickens.