Effects of different levels of garlic powder in the diet on production parameters and slaughter traits of broiler chickens

This study was carried out to determine the effects of garlic on production parameters and slaughter traits (yield and individual carcass parts, weight of internal organs and quantity of abdominal fat) of broiler chickens. A total of 600 day-old Ross 308 chickens were randomly divided into three experimental groups of 40 birds each with 5 replicates. The control group of chickens (C) was fed with standard mixtures (starter, grower and finisher). In experimental groups, garlic powder was added to diets in the following amounts: 1.5% (T1) and 3.0% (T2). Results showed that T1 group of chickens, at 3 weeks of age, had realized the highest body mass and difference between T1 and control group was statistically significant (P < 0.05). In regard to final body masses (C 2315g; T1 2321g; T2 2292 g) differences between groups were not statistically significant. Values obtained for mortality, feed conversion rate and production index were similar in all three groups of chickens. Dressing percentage (conventional processing) in chickens of T1 (83.1%) group was statistically significantly (P < 0.05) higher compared to C group (81.5%). Mass of drumstick, thigh and breast was not dependant on addition of garlic to feed. Chickens of groups T1 and T2 had significantly (P < 0.05) greater liver mass compared to C group. Also, significantly (P < 0.05) greater mass of heart in chickens of group T2 compared to C group was registered. Content of abdominal fat was statistically significantly (P < 0.05) lower in carcasses from T1 and T2 treatments compared to C group.