Carcass Characteristics of Broiler Birds Fed Graded Levels of Garlic (Allium sativum L.) in Semi-arid Sokoto, Nigeria

Abstract

The experiment was conducted at the Poultry Production Unit of the Department of Animal Science, Usmanu Danfodiyo University, Teaching and Research Farm situated at the Veterinary Clinic, Aliyu Jodi road in sokoto metropolis. The study aimed at evaluating the performance and carcass characteristics of broiler birds fed graded levels of garlic. Diet was formulated into four treatments groups. Treatment 1, 2, 3 and 4 with 300, 400, 600 and 0g of garlic added over the top to each treatment respectively. Two hundred (200) Day old broiler chicks were laid in a completely randomized design (CRD) with fifty birds per treatment replicated five times. All managements practice was observed throughout the seven (7) weeks of the experiment. Data was collected at the end of starter and finisher phase on carcass characteristics performance such as primal cuts and organs/offals. Some absolute weight (Total organs weight), primal cut (Drumstick) organs (Liver, gizzard, lungs, heart and abdominal fat) and percentages (thigh %, wing % and neck %) showed a significant difference (P>0.05) as a result of garlic inclusion while other parameters varied numerically. It was therefore concluded that T2 (450g garlic) performed better than other treatments in terms of performance.