Effect of dietary Supplementation of Garlic Along with Multi-strain Probiotic on Growth Performance, Nutrient Digestibility, Anti-oxidant Profile, Carcass Profile and Economy of production of Broiler Bird

Abstract

By the end of this decade, globally, poultry meat is expected to represent 41 per cent of all the protein from meat sources. Poultry meat consumption is expected to rise as consumers are attracted not only due to lower prices but also product consistency and adaptability as well as higher protein / lower fat content. After the ban of application of sub-therapeutic levels of antibiotics, development and application of non-antibiotic alternatives like probiotics as performance enhancers are increasing. Although, there is limited research about the effect of these prebiotic and probiotics on broiler performance. One hundred eighty no. (N=180) of day old commercial Ven Cobb 50 broiler chicks were randomly distributed into 4 treatment groups i.e., T0, T1, T2 and T3, where T0 fed with basal diet and treatment groups were fed with (0.25%,0.50% & 0.75%) garlic powder add mixture with probiotics culture(1-2 × 109).In the current investigation various beneficial effects of synbiotics have shown but among all the treatments 0.50% garlic powder along with multi-strain probiotics can enhance growth performance, digestibility, antioxidant profile and economy of herd can be obtained.