تأثير اضافة مسحوق البردقوش إلى العليقة في الأداء الإنتاجي لفروج اللحم

Abstract EN

This study was conducted at the Poultry Farm, Department of Animal Resource, College of Agriculture, University of Baghdad during the period from September 19th, 2014 to October 31st, 2014 to investigate the effect of different levels of dietary Marjoram (Origanum majorana) powder supplementation on productive and immunological performance, carcass qualitative properties, oxidation markers as well as the microbial contents of the digestive system.

Four hundred and fifty- one old day chicks of Ros 308 were randomely divided into five treatments (90 chicks per treatment) with three replicates (30 chicks per replicate).

Chics were fed on starter and final rations with 23 and 20 % crude protein and 3027 and 3195.3 Kcal / kg diet respectively, in addition to the five levels of Marjoram powder (0, 0.5, 1, 1.5 and 2 kg per ton diet) as T1, T2, T3, T4 and T5 respectively.

The supplementation groups (T2, T3, T4 and T5) exhibited higher (P≤ 0.05)body weight, weight gain, productive index and economic marker, whereas, lower (P≤ 0.05) feed intake were noticed for them as compared with T1 group.

Conclude from this study that the addition of marjoram powder to diet chicken meat led to an improvement in the qualities of live body weight and increase the weight weekly and total and the rate of feed conversion with a decrease in the amount of feed intake and high the values of all of the productive index and economic marker broiler chickens jam 42 days.