Evaluation of Apple (Malus domestica) Cider Vinegar and Garlic (Allium sativum) Extract as Phytogenic substitutes for growth promoting dietary antibiotics in Sexed Broiler Chickens

Abstract

In the poultry industry, growing concern about health risks is tightening regulations on the use of dietary antibiotic growth promoters (AGPs), raising interest in safer substitutes. The study investigated the phytogenic effects of drinking-water supplemented apple cider vinegar (ACV) and garlic extract (GAE) on broilers. The study used 390 Ross 308 broiler chicks reared in a deep litter, open house, within 2.3 m2 pen partitions. Treatments were randomly allocated in 2 (sex) x 5 (additives) factorial experiment replicated three times. Chicks started (days 1–22) on the same antibiotic starter diet, followed by grower and finisher (29–42 days) phase antibiotic-free diets plus untreated drinking water (Negative control (NC), antibiotic free diet plus ACV treated drinking water (T1), antibiotic free diet plus GAE treated drinking water (T2), antibiotic free diet plus ACV + GAE treated drinking water (T3) or antibiotic diet plus untreated drinking water (positive control (PC). Males had higher (P < 0.05) feed intake than females in both growth phases. Birds on the PC gained more (P < 0.05) weight than others. Birds on the PC consumed more feed (P < 0.05) during the finisher phase than T1, T2 and the NC. Birds on the PC had a lower (P < 0.05) grower-phase FCR than others, though with lower (P < 0.05) FCR during the finisher phase for birds on T1 and T3. Across sex, birds on the PC had the higher (P < 0.05) percent spleen weight than birds on T1. Across the sexes, birds on the PC had smaller proventriculus (P < 0.05) than on NC, T1, T2 and T3. Across the sexes, birds on the PC had lower (P < 0.05) gizzard weight than birds on the T2 and T3. Birds on the NC exhibited a lower dressing percentage (P < 0.05) than all other treatments. Meat pH was higher (P < 0.05) in males. In conclusion, in contrast to dietary antibiotics, except for increased dressing percentage, ACV and GAE did not improve broiler performance.

The effectiveness of adding apple cider vinegar and garlic to chicken meat kebabs as an antimicrobial and its role in improving its sensory and physiochemical properties

“…Meat and its products are one of the main sources of protein, so it must be maintained without pollution or corruption until consumption, and chicken meat is one of the most important sources of used meat, which forms different images in the dishes of peoples around the world, which is characterized by its appropriate price compared to other meat sources, as chicken meat is characterized by its nutritional value for its high protein content and low percentage of fat and cholesterol compared to red meat, as it is characterized by the freshness of its tissues, easy digestion and palatable flavor, as it is rich in vitamins and mineral elements [1] Meat is one of the most perishable foods during processing or storage, as its high content of protein and moisture made it vulnerable to spoilage by several factors, most notably microbial contamination [2], [3], many studies were conducted to find new ways to increase the preservation period of meat and its products and stay away from chemical additives, as attention has turned in recent years towards the use of various natural alternatives to increase the duration of preservation of poultry meat and its products and increase the storage life, especially with a significant increase in the manufacture of meat products as well as their role in giving the desired flavor and taste, they can prolong the shelf life of the food product because of its various therapeutic properties that cause its chemical content of active groups such as phenolic compounds and organic acids [4] Apple cider vinegar and garlic are among the most prominent of these substances because they contain bioactive compounds due to their ant microbiological properties [5].…”