This study was conducted to investigate the effect of supplemented diets with garlic powder as a natural growth promoter and
feeding systems on productive performance of broiler chicks. A total number of five hundred one day cobb broiler chicks of a nearly
similar body weight were used in this study Chicks were randomly divided into equal ten experimental groups, each group of 50 chick.
Birds of the 1ˢᵗ group were fed ad-libitum (ADL) on starter and grower basal diets and considered as a control group, chicks of the 2ⁿᵈ, 3 ͬ ͩ
and 4 ͭ ͪ group were fed basal diets supplemented with GP at a level of 0 mg/kg diet with feeding systems of provided chicks feed every
day except for 24-hrs removal periods at 7 and 14 days of age (SKD2), at 7,14,21,and 28 days of age (SKD4) and at 7,14,21,28,35,and
42 days of age (SKD6) for the 2ⁿᵈ, 3 ͬ ͩ and 4 ͭ ͪgroup, respectively, chicks of the 5 ͭ ͪ , 6 ͭ ͪ and 7 ͭ ͪ groups were fed basal diets supplemented
with garlic powder at a level of 100 mg/kg diet with feeding systems of (SKD2) , (SKD4) and (SKD6), respectively. While, chicks of the
8 ͭ ͪ , 9 ͭ ͪ and 10 ͭ ͪ groups were fed basal diets supplemented with garlic powder at a level of 200 mg/kg diet with feeding systems of
(SKD2), (SKD4) and (SKD6), respectively. Results obtained showed that chicks of control group (ADL) showed the highest LBW,
BWG, GR and FI followed by chicks exposed to SKD2, SKD4 and SKD6, respectively. Chicks exposed to SKD6 showed the best feed
conversion, followed by chicks exposed to SKD4, SKD2 and control group (ADL), respectively during the period from 0-6 weeks of
bird's age. The lowest averages of mortality rate were observed in control group (ADL), then by birds fed diet supplemented with garlic
powder at a level of 200 and 100 mg/kg diet, respectively. Significant variations were found on absolute and relative weights of carcass,
giblets and total edible meat due to treatments applied, except absolute weight of carcass and total edible parts due to GP levels only.
Chicks fed diet supplemented with GP at levels of 200, 100and 0mg/kg diet, respectively significantly increased protein and ash
percentage and significantly decreased moisture percentage of meat samples. Chicks exposed to SKD6 and SKD4 had significantly the
highest averages of overall score of sensory characterizations, followed by chicks exposed to SKD2 and the control group, respectively.
It could be recommended that SKD4, SKD2 and SKD6 and the interaction between G0 and each of SKD4 or SKD6, respectively
seemed to be adequate to achive the favorable results and its being recommended from the economic point of view |
