Effect of addition garlic flour as feed additive in digesta viscosity, microflora, and intestinal characteristic of native chicken crossbred

Abstract

The research purpose was to determine the garlic flour effect as the feed additive on digesta viscosity, microflora, and intestinal characteristic of broiler. The research method was used completely randomized design with 5 treatments and 5 replicates. The materials used for this research were 300 unsex day old chicks with native chicken crossbreed strain with average body weight 40.11±9.13 g/head. The treatments used for research were dietary with T0 (basal feed), T1 (basal feed + 0.25% garlic flour), T2 (basal feed + 0.30% garlic flour), T3 (basal feed + 0.35% garlic flour), T4 (basal feed + 0.40% garlic flour). The parameters observed were digesta viscosity, intestinal characteristic bacteria (lactic acid bacteria, Escherichia coli, and Salmonella sp.), and (villus length, crypt depth, and villus surface). The data analysis was the analysis of variance (Anova) and continued by Duncan Multiple Range Test. The results showed that using the garlic flour effect as feed additive has significant difference (P<0.05) on viscosity digesta, intestinal characteristic (crypt depth and villus surface) (Salmonella sp.) and significantly different (P<0.01) (Lactic acid bacteria and Escherichia coli). The addition of 0.45% garlic flour gave the best effect on digesta viscosity, microflora, and intestinal characteristic of native chicken.