Effect of using natural apple vinegar, garlic powder (Alsin) and black bean seed on the immune system and some of characteristics of the blood broilers Ross 308

Abstract

The experiment was designed to study the effect of adding natural apple vinegar adding to water and garlic powder and black bean adding to the feed on the immune system and some blood characteristics of broilers Ross 308. A total of 256 chicks were randomly divided in eight group, (16 bird in each replicate) for 35 days. The first group was fed without additives (control) (T1). Second group was added apple vinegar to water 1 ml/l (T2). Third group was added garlic powder 0.3g/kg (T3). Fourth group was added black bean 4 g / kg (T4). Fifth group was added apple vinegar 1 ml/l water and garlic powder 0.3g/kg (T5). Sixth group was added apple vinegar 1 ml/l water and black bean powder 4g/kg in the feed (T6). Seventh group was added garlic powder 0.3 g/kg and black bean 4 g/kg in diet (T7). Eighth group was added 1 ml/l water, garlic powder 0.3 g/kg and black bean 4 g/kg in diet (T8). At the end of experiment 4 birds were chosen randomly from each group (2 birds / replicate) for anatomy and calculating the weight of some organs to evaluate the effectiveness of the immune system. Blood extraction was carried out to measure the level of immunity in birds against Newcastle disease and the study of some blood characteristics. Results showed significant differences (p⩽0.05) in thymus gland weight in favor of (T7) compared with (T1, T2, T3 and T4) while not significant with (T5, T6 and T8). Results showed no significant differences in the weight of spleen between all groups (p⩽0.05) and showed a significant increase (p⩽0.05) in the level of immunity against Newcastle disease and infectious bursal disease with the highest levels of (T5 and T7), while the lowest level of immunity against these diseases it was in (T6 and T8). The results showed a significant decrease in the level of cholesterol in (T2 and T6) compared with the other experimental groups. There was a significant increase in the level of protein in the blood in favor of (T7 and T8) compared with the other experimental groups. The blood glucose level was significantly lower in favor of the (T6) compared to the other experimental groups.

Effects of garlic, onion, and apple cider vinegar as a herbal mixture on performance and blood traits of broilers inoculated with chicken infectious anemia virus

“…These treatments did not affect the serum biochemical traits of the hens infected with CIAV, such as glucose, creatinine, uric acid, or total protein levels. This finding is consistent with previous results [ [63] , [64] , [65] , [66] ].…”

Anticoccidial effects of tannin-based herbal formulation (Artemisia annua, Quercus infectoria, and Allium sativum) against coccidiosis in broilers

“…Allicin is easily permeable through the cell membrane and is suggested to use its activities either via in icting oxidative damage to the cells or through anti-proliferative action [55]. The primary antimicrobial activity of Allicin is because of its chemical response with thiol groups of diverse enzymes, e.g., RNA polymerase, alcohol dehydrogenase, and thioredoxin reductase, which affect the vital metabolism of cysteine proteinase activity involved withinside the virulence of parasites [56,57]. In addition to its particular response to the free sulfhydryl group present in the active site of cysteine proteinase of the parasite [58].…”

Antiviral potentials of garlic (Allium sativum) in poultry production: A mini review

“…Mohanad et al. (2019) supplemented garlic (0.3 g/kg) and apple vinegar (1 mL/L) and also a blend of the former and black bean (4 g/kg) in the diet of Ross 308 broiler chicks and showed higher immunity response against ND and IBD compared to the individual plants. Additionally, Elbaz et al.…”

“…Nidaullah et al (2010) indicated an improved immune response against ND and IBD when different proportions of the aqueous blend of garlic (4%), ginger (6%), neem (3%) and berberry (10%) were added to the drinking water of broiler chicks. Mohebbifar and Torki (2011) demonstrated that a 2 g/kg mixture of garlic and thyme powder noticeably impacted the antibody titre level against ND virus in Ross chicks Mohanad et al (2019). supplemented garlic (0.3 g/kg) and apple vinegar (1 mL/L) and also a blend of the former and black bean (4 g/kg) in the diet of Ross 308 broiler chicks and showed higher immunity response against ND and IBD compared to the individual plants.Additionally, Elbaz et al (…”