DIETARY EFFECTS OF GARLIC POWDER ON PRODUCTION PERFORMANCE, EGG YOLK CHOLESTEROL CONCENTRATION AND MICROBIAL LOAD IN CLOACA OF LAYING QUAILS

Abstract

The experiment was conducted from January-April 2017 at the poultry farm under the Dairy and Poultry Science Department, Hajee Mohammad Danesh Science and Technology University, Dinajpur to investigate the effects of dietary garlic powder on production performance, egg yolk cholesterol and microbial load in cloaca of laying quails. In this study, ninety-six 70-days old laying quail were allocated into four dietary treatments with three replication of eight (8) birds in each. Diets were supplied with T0 (control), T1 (1.5% garlic powder), T2 (3% garlic powder) and T3 (4.5% garlic powder) garlic powder mixed meal for 12 weeks. Eggs were collected and weighted daily. Laying performance, egg quality and feed conversion ratio were evaluated. Results showed that the feed intake, egg mass, feed conversion ratio, body weight and egg qualities were insignificant among treatment groups. The egg production and egg weight were significant among the treatment group. However, the egg yolk cholesterol was significantly decreased with higher level of garlic powder supplementary diet. Egg yolk cholesterol was decreased at 12.20, 12.26 and 11.36% with 1.5, 3 and 4.5% level of garlic powder supplementation, respectively. Supplementation of garlic powder mix in the diet of laying quails significantly (P < 0.05) decreased E. coli and Salmonella spp. at 128.33 × 106 , 118.33 × 106 , 68 × 106 and 134.66 × 106 , 94.66 × 106 , 75.33 × 106 , with inclusion of 1.5, 3 and 4.5% levels of garlic powder in the diet .