Veterinary medicine and science · 2024
Garlic (Allium sativum) and mushroom (Agaricus bisporus) powder: Investigation of performance, immune organs and humoural and cellular immune response in broilers.
СтатьяRandomized Controlled Trial, VeterinaryНазвание и аннотация: Перевод пока не подготовлен
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Noruzi Hadi, Aziz-Aliabadi Fatemeh
Аннотация
BACKGROUND: Alternatives to antibiotics have been suggested by banning their use in the poultry industry. Garlic and mushroom are two important phytobiotic compounds in poultry nutrition.
OBJECTIVES: This study was conducted to evaluate the effects of supplementing diets with garlic and mushroom powder (MP) on growth performance, humoural and cellular immunity, and white blood cell counts of broiler chickens.
METHODS: Five hundred and seventy-six 1-day-old male broiler chickens (Ross 308) were assigned to 8 treatments with 6 replications (12 birds per replication) based on a completely randomized design in a factorial arrangement of 4 × 2 with 4 levels of garlic powder (GP; 0.00%, 0.50%, 1.00%, and 1.50%) and two levels of MP (0.00% and 1.00%).
RESULTS: No significant effects of GP and MP on the growth performance and cutaneous basophil hypersensitivity were observed (p > 0.05). According to the regression equation, with increasing levels of GP in the diets, the relative weight of the bursa of Fabricius and thymus increased (p < 0.05). The effect of increasing levels of GP on the Newcastle disease virus (NDV) titre was greater in the absence of MP (p < 0.05). With increasing levels of GP in the diets, the percentages of lymphocytes and heterophils to lymphocytes ratio increased and reduced, respectively (p < 0.05).
CONCLUSIONS: This experiment has revealed that increasing the level of GP improved the immune response of broilers without affecting performance. The effect of increasing the level of GP on the NDV titre was more significant in the absence of MP.
OBJECTIVES: This study was conducted to evaluate the effects of supplementing diets with garlic and mushroom powder (MP) on growth performance, humoural and cellular immunity, and white blood cell counts of broiler chickens.
METHODS: Five hundred and seventy-six 1-day-old male broiler chickens (Ross 308) were assigned to 8 treatments with 6 replications (12 birds per replication) based on a completely randomized design in a factorial arrangement of 4 × 2 with 4 levels of garlic powder (GP; 0.00%, 0.50%, 1.00%, and 1.50%) and two levels of MP (0.00% and 1.00%).
RESULTS: No significant effects of GP and MP on the growth performance and cutaneous basophil hypersensitivity were observed (p > 0.05). According to the regression equation, with increasing levels of GP in the diets, the relative weight of the bursa of Fabricius and thymus increased (p < 0.05). The effect of increasing levels of GP on the Newcastle disease virus (NDV) titre was greater in the absence of MP (p < 0.05). With increasing levels of GP in the diets, the percentages of lymphocytes and heterophils to lymphocytes ratio increased and reduced, respectively (p < 0.05).
CONCLUSIONS: This experiment has revealed that increasing the level of GP improved the immune response of broilers without affecting performance. The effect of increasing the level of GP on the NDV titre was more significant in the absence of MP.