Effect of addition of garlic and black cumin on some broiler performance

Abstract

This study was carried out to evaluate of dietary addition of garlic and black cumin on some production characteristics Ross broiler performance. The results showed significant variation in food consumption among the studied group, where the black cumin group show lowest food consumption followed by garlic and control group in means of 1897, 1926 and2108 gmrespectively.

    The addition of black cumin and garlic lead to decrease the food conversion ratio 2.29 and 2.32 respectively in comparing with control group 2.39. In other hand the results showed significant decrease (p ≤ 0.05) in the mean level of total protein and glucose in birds when fed with garlic powder 4%, while there were no significant variation in means of albumin, cholesterol and heart weight with significant decrease in the liver weight in chick treated with black cumin and garlic.