The effect of garlic and neomycin supplementation in diet on productive and some blood parameters of experimentally infected broiler chickens with Salmonella typhimurium
The present study was carried out in order to demonstrate the effect of dietary supplementation of garlic and neomycin in reducing the experimental infection of broilers with Salmonella typhimurium &the improvement of productive, physiological parameters all over the duration 42 days.200 broiler chicks(Hubbard flex) were divided into four groups: T1 (negative control):chicks fed on diet without any addition without Salmonella challenge,T2:chicks fed on diet mixed with 5% garlic powder (at 3 day age) plus Salmonella challenge,T3:chicks fed on diet with neomycin 0.5% (at 3 day age) plus Salmonella challenge,T4 (positive control):chicks fed on diet free of any addition ,but challenged with Salmonella. The results showed that the addition of garlic powder to the diet of broilers caused significant reducing S. typhimurium infection resembling to that of neomycin addition both produced significant decreasing (P≤0.05) in the number of excreted Salmonella in the feces and the mortality rate in the treatments T2 and T3, in comparison with T4.The productive parameters showed significant increasing (P≤0.05)in body weight and weight gain inT1,T2,T3 when compared withT4 in spite of no significant differences in total food consumption and feed conversion ratio among the four treatment, on the other hand the blood parameters showed significant increasing (P≤0.05) in RBC count and PCV in T1,T2,T3 in comparison with T4, while the percentage of hemoglobin showed non-significant increasing in T1,T2,T3when compared with T4,and there are significant increasing in WBC count in T2,T3,T4. when compared with T1, also there are significant decreasing in the three treatments when compared with T4 in L/H ratio, while there was no significant difference in differential WBC between all the treatments, As conclusion, the results of our study had demonstrated the antibacterial activity of garlic and neomycin against the experimental infection with Salmonella via enhancement of resistance and immunity besides the improvement of the productive and blood parameters.
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