Effect of different levels of dietary savory essence (Satureja khuzistanica), garlic (allium sativum) and clover (trifolium resupinatum) powder on performance, carcass characteristics and efficiency of energy and protein ratios in broilers

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rahimi drakhshandah; Mansoori Yarahmadi Hossein; YAGHOBFAR AKBAR; Fakhraei Jafar

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Journal: Animal Science Journal Year:2019 | Volume:32 | Issue:122 Page(s): 105-120

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Title

Effect of different levels of dietary savory essence (Satureja khuzistanica), garlic (allium sativum) and clover (trifolium resupinatum) powder on performance, carcass characteristics and efficiency of energy and protein ratios in broilers

Author(s)

rahimi drakhshandah | Mansoori Yarahmadi Hossein | YAGHOBFAR AKBAR | Fakhraei Jafar | Issue Writer Certificate

Keywords

savory essenceQ1

energy and protein efficiencyQ1

garlicQ1

broilersQ2

cloverQ1

Abstract

In order to determine the effect of different levels of dietary garlic powder (allium sativum), clover powder (trifolium resupinatum) and savory essence (Satureja khuzistanica) on performance, carcass characteristics and energy and protein efficiency ratios of broilers, an experiment was conducted using 560 one-day old Ross 308 broilers in completely randomized design consisting 7 experimental treatments and 4 replications of 20 chicks in each including 1-control group (CG), 2 and containing garlic powder at 2 and 4 percent, respectively, 3 and 4 containing clover powder at 5 and 10 percent, respectively and 6 and 7 containing savory essence (Satureja Khuzistanica) at 400 and 500 mg/kg of diet, respectively. The results showed in entire experimental period, the effect of different levels of dietary garlic powder, clover powder and savory essence was significant (P< 0. 05) on daily feed intake, body weight and feed conversion ratio. The highest body weight mean was related to control group and different levels of savory essence and garlic powder and the minimum body weight was observed in treatments containing clover powder (P< 0. 05). Also, the results showed that the use of savory essence and garlic powder caused significant increase in body weight of broilers when compared to control treatment. The utilization of dietary clove powder resulted to significant decrease in body weight and energy and protein efficiency ratios of broilers. The carcass characteristics were not affected by experimental treatments with the exception of carcass and breast efficiency ratios.

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APA: Copy

rahimi, drakhshandah, Mansoori Yarahmadi, Hossein, YAGHOBFAR, AKBAR, & Fakhraei, Jafar. (2019). Effect of different levels of dietary savory essence (Satureja khuzistanica), garlic (allium sativum) and clover (trifolium resupinatum) powder on performance, carcass characteristics and efficiency of energy and protein ratios in broilers. ANIMAL SCIENCES JOURNAL (PAJOUHESH & SAZANDEGI), 32(122 ), 105-120. SID. https://sid.ir/paper/404606/en

Vancouver: Copy

rahimi drakhshandah, Mansoori Yarahmadi Hossein, YAGHOBFAR AKBAR, Fakhraei Jafar. Effect of different levels of dietary savory essence (Satureja khuzistanica), garlic (allium sativum) and clover (trifolium resupinatum) powder on performance, carcass characteristics and efficiency of energy and protein ratios in broilers. ANIMAL SCIENCES JOURNAL (PAJOUHESH & SAZANDEGI)[Internet]. 2019;32(122 ):105-120. Available from: https://sid.ir/paper/404606/en

IEEE: Copy

drakhshandah rahimi, Hossein Mansoori Yarahmadi, AKBAR YAGHOBFAR, and Jafar Fakhraei, “Effect of different levels of dietary savory essence (Satureja khuzistanica), garlic (allium sativum) and clover (trifolium resupinatum) powder on performance, carcass characteristics and efficiency of energy and protein ratios in broilers,” ANIMAL SCIENCES JOURNAL (PAJOUHESH & SAZANDEGI), vol. 32, no. 122 , pp. 105–120, 2019, [Online]. Available: https://sid.ir/paper/404606/en

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