Effects of antibiotic replacement with garlic powder and probiotic on performance, carcass characteristics, oxidative enzymes and intestinal morphology of broiler chickens

Abstract

An experiment was conducted to evaluate the effects of probiotic and garlic powder instead of antibiotic on performance, carcass characteristics, oxidative enzymes and intestinal morphology of broiler chickens. A total of 200 one-day-old male broiler chicks were used in a completely randomized design. The experimental groups were including control group (without any additives) or CG, antibiotic group or AG, garlic powder group or GG, probiotic group or PG and garlic powder plus probiotic group or GPG. The broilers were weighted at the end of days 10, 24 and 42 to evaluate the body performance. At the end of experiment, four broilers randomly selected from each replicate to blood sampling and carcass traits measurement (2 chickens for each one). The use of GG significantly decreased feed intake than AG (p < 0.05) which approved in GPG when probiotic added to GG (p < 0.05). All groups, exception GG showed less feed intake than CG between days 0 to 42 of experiment (p < 0.05). GPG shows significant differences than CG between days 21 to 42 and 0 to 42 and also than GG between days 0 to 42. The use of GG and GPG significantly increased liver enzyme activities (p < 0.05). AG, PG and GPG showed a higher height and width villi than CG. So simultaneous use of probiotic and garlic powder can be a suitable alternative to antibiotics to normal performance and liver function

Bioactive compounds, antibiotics and heavy metals: Effects on the intestinal structure and microbiome of monogastric animals – a non-systematic review

“…The width of villi and the depth of crypts and the thickness of the duodenal mucosa were increased in piglets receiving garlic extract, whereas piglets receiving 2 ml of the extract performed better (Tatara et al, 2008). Dried garlic fed to Ross 308 chicks from the first day post hatch increased the height of villi in the duodenum, jejunum and ileum compared to the control group, and increased the width of villi in the ileum (Rastad, 2020). Positive effects on the width and number of villi were also observed for piglets receiving allicin.…”

“…It was also found that while antibiotics were not found to affect the thickness of the mucous layer in the guts, the villous surface area was increased in the jejunum, and goblet cell density was greater in the jejunum and ileum. An administration of virginamycin to Ross 308 chicks for 42 days increased the height and width of the villi in the duodenum, jejunum and ileum compared to the control group (Rastad, 2020).…”

The effects of In Ovo Injection of Garlic (Allium sativum L.) Extract on Hatchability, Liver Enzymes and Antioxidant status of Broiler Chickens

“…Eidi et al (2006) found that garlic improved lipid profiles and reduced serum AST levels. The use of garlic powder and probiotics, according to Rastad (2020), greatly reduced the activity of liver enzymes, including AST, ALT, and ALP. Also, Alagawany et al (2015) found that dietary supplementation of garlic in the diet increased SOD activity.…”

Current and future interventions for improving poultry health and poultry food safety and security: A comprehensive review

“…A study that examined the antioxidant and antibacterial effects of comparable concentrations of fresh garlic (FG), GP, and garlic oil (GO) on lipid oxidation and microbiological growth in raw chicken sausage stored at 3 • C found that the addition of FG (30 g/kg) or GP (9 g/kg) greatly lowered the aerobic plate count and thereby extended the shelf-life of the product to 21 days, whereas the addition of GO or butylated hydroxyanisole had similar results to the control (Sallam et al, 2004). Another study examined the impact of probiotics and garlic powder (GG) instead of antibiotics on broiler chicken performance, carcass parameters, oxidative enzymes, and intestinal morphology (Rastad, 2020). In that work, 200 one-day-old male broiler chicks were allotted to five treatments in a completely randomized design: control group (no additives) or CG, antibiotic group or AG, GG group, probiotic group or PG, and GP plus probiotic group GPG.…”