The usage of quantitive feed restriction by adding garlic poweder (allium satvum l) on productive perfor mance and carcass traits of broiler chicken | ||
| Kirkuk University Journal For Agricultural Sciences | ||
| Article 1, Volume 9, Issue 4, December 2018, Pages 1-8 PDF (528.93 K) | ||
| Document Type: Research Paper | ||
| Authors | ||
| F. S. S. Al-Khateeb* ; H. N. S. Al-Mansour | ||
| University of Mosul - College of Agriculture and forestry | ||
| Abstract | ||
| The present research studies the response rate of broiler chicken for feed restriction and activate the compensatory growth activator and their effect on some productive and physiological traits. the period of stndy was 49 days, using broiler chicks of oneday age, and it breed under a standard collective breeding in the first week. At the eighth day, the chicks were distributed into six treatments with three replicates per treatment, each replicate contains 20 chicks. The first treatment was control free addition and without adding garlic powder during all period of study. The second and third treatment was feed restriction with 15,30% free nutrition from 8-21 day respectively, then free nutrition till the end of the period of study. The forth treatment was without restriction with adding 0,6 % garlic powder from 22-42 day. The fifth and sixth treatment was feed restriction with 15,30% free nutrition from 8-21 days respectively, and adding 0,6% garlic powder from 22-42 day of chick age. The results was as following: it is noticed, in the fifth treatment a significant increase in body weight, body weight gain, and an improvement in both food conversion efficiency and production index. Also it is noticed a significant decrease in feed consumption in the third and sixth restriction treatment comparing with other treatments. Also there is no significant in the relative weight of cheats and thigh among all treatments, while the forth treatment states there is no significant difference in the relative weight of the eaten abdominal parts and Fabrecia gland and oil percentage among all treatment. A significant increase in the relative of the back among all treatments there is a significant decrease in the percentage of total mortality in the second and fifth treatment comparing with the first control treatment, while there was a significant increase in the dressing rate in the sixth treatment comparing with the first control treatment. | ||
| Keywords | ||
| restriction; Garlic; broiler performance | ||
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