Effect of Allium sativum Linn. on cholesterol parameters and clostridium perfringens count in broiler chickens

Abstract EN

The effect of fresh garlic (Allium sativum Linn.) on cholesterol activity and Clostridium perfringens population in broiler chickens was determined.

Four levels of garlic were used at the rates of 0%, 2%, 4% and 8% of the basic diet (on dry matter basis).

A group of 800 unsexed chicks received these treatments from day one to 49.

Weight gain and feed efficiency were significantly improved (P< 0.05), when garlic constituted 4% and 8% of basic diet.

Plasma total cholesterol levels were significantly (P< 0.05) reduced by garlic supplement.

Plasma triacylglycerol, liver and muscle (thigh and breast) cholesterol were significantly (P< 0.05) reduced at higher supplementation levels (4% and 8%).

Clostridium perfringens population counts, and mortality rate, followed a similarly significant (P< 0.05) reduction, at higher levels of supplementation.