Effect of Different Levels of Onion and Garlic Juice on The Redox Balance, Growth Performance and Carcass Traits of Broiler Chickens

Sallam, Mohamed Gamal; Samy, Ahmed; Yassin, Saad; Elmalah, Gamal; Abusinaa, Ghada; Khalifa, Walaa

doi:10.21608/ejvs.2024.299767.2199

Effect of Different Levels of Onion and Garlic Juice on The Redox Balance, Growth Performance and Carcass Traits of Broiler Chickens

Document Type : Original Article

Authors

¹ Animal Production Department, Agricultural and Biology Research Institute, National Research Centre, Dokki, Cairo, Egypt.

² Animal production

³ Animal Production -NRC

⁴ Animal production - NRC

⁵ National research center

10.21608/ejvs.2024.299767.2199

Abstract

This study aimed to evaluate the effects of onion and garlic juice on the growth, redox balance, and carcass properties of broiler chickens. Total number of 150 Ross-308 broiler chicks, aged 1 day, were randomly assigned to five treatments . (30 chicks each divided to three equal replicates ) The treatments were as follows: T1: (control treatment), T2 and T3 treated with onion juice which was added to drinking water in two concentrations (10 and 20ml /litter of drinking water, respectively), T4 and T5 given Garlic juice with two concentrations (10 and 20ml /litter of drinking water, respectively), Treatment started at the first three days of life for 5 weeks of age. The results demonstrated that the use of garlic juice during the first three days of life significantly increased (p<0.05) the broiler's final body weight (BW), decreased feed intake, mortality rate, and improved feed conversion ratio (FCR) in comparison to the control group. It also improved the broiler's redox balance, increasing the level of SOD, CAT, and TAC and decreased the MDA value. Overall, the experiment's findings demonstrated that broiler growth performance and redox balance can both be enhanced by adding 10 and 20 ml of garlic juice to drinking water.

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