THE DIETARY EFFECT OF GARLIC, ZINGER AND BLACK PEPPER ON EGG PRODUCTION, YOLK CHOLESTEROL AND FECAL MICROBIAL STATUS OF LAYER STRAIN IN BANGLADESH

Abstract

The experiment was conducted from January-April 2015 at the poultry farm under the Dairy and poultry science department, Hajee Mohammad Danesh Science and Technology University, Dinajpur to investigate the effects of feeding three medicinal herbs extracts (black peper, garlic and ginger) to Hisex brown layer chicken on their cholesterol metabolism, antibacterial activity and productivity. In this feeding trial, total 4-month experiment period, 60 Hi-sex brown laying hens (age 20 weeks) were assigned to five dietary treatments with three replication of four (4) birds in each. Diets were supplied with T0 (control), T1 (Black pepper 0.5gm/kg, Ginger 1.00 gm/kg and Garlic 1.00 gm/kg), T2 (Black pepper 1.00 gm/kg, Ginger 1.50 gm/kg and Garlic 1.50 gm/kg), T3 (Black pepper 1.50 gm/kg, Ginger 2.00 gm/kg and Garlic 2.00 gm/kg) and T4 (Black pepper 2.00 gm/kg, Ginger 2.50 gm/kg and Garlic 2.50 gm/kg) sun-dried Black pepper, Ginger and Garlic powder mixed meal. Data obtained on final average body weight indicated that there was no positive correlation between body weight and food consumption. Feed conservation ratio (FCR) was the highest in T4 (2.01) compared with other group. Egg production was more or less similar all of treatment group. Data obtained on egg weight expressed as maximum level in T2 (65.80 gm) than the other feeds fed group but almost similar to diet. Egg mass were statistically similar in all groups. Shape index were found to be highest at diet with T2 (81.01 %) but almost same to all other feed groups. Shell thicknesses were indifferent with diet at T0 (0.40 mm), T1 (0.41 mm), T2 (0.43 mm) T3 (0.41 mm) and T4 (0.42 mm) in the diet. Data obtained on albumin index exhibited maximum level in diet with T4 (8.44 percent) than the other feeds fed group but almost similar to diet with T0 (8.36 percent), T1 (8.40 percent) and T2 (8.00 percent) and T3 (8.42). The yolk index, Haugh unit values were found to be almost the same with diet. Data obtained on egg yolk cholesterol exhibited a higher level in control group (13.8 mg/gm) and lower in diet at T2 (8.99 mg/gm). In the present study, supplementation of Black pepper, Ginger and Garlic powder mix in the diet of laying hens significantly (P<0.01) decreased the population of harmful bacterium, E. coli, as well as total cultivable bacteria than those of control (T0).