Department of Animal Science, Faculty of Agriculture, Ferdowsi University of Mashhad, Mashhad, Iran.
Department of Animal Production Techniques, Technical College of Al-Musaib, Al-Furat Al-Awsat Technical University, AL-Kufa, Iraq.
Vet Med Sci. 2024 Sep;10(5):e70031. doi: 10.1002/vms3.70031.
With the ban on the use of antibiotics in poultry nutrition, the opinion of nutritionists turned to their alternatives. Garlic and mushroom are the two important phytobiotic compounds in poultry nutrition.
This experiment was done to investigate the effect of garlic powder (GP) and mushroom powder (MP) on the growth performance, meat quality, serum lipid profile, and intestinal morphology of broilers.
Five hundred and seventy-six one-day-old male Ross 308 broiler chicks were assigned to eight treatments with six replications based on a completely randomized design in a factorial arrangement of 4*2 with four levels of GP (0.00, 0.50, 1.00, 1.50%) and two levels of MP (0.00, 1.00%).
No significant effects of GP and MP on the performance were observed. With increasing levels of GP in the diets, the lightness and redness of breast meat decreased and increased, respectively (p < 0.05). The effect of increasing the amount of GP on the reduction of total cholesterol level was similar in the absence or presence of MP. With increasing levels of GP in the diets, the villus height (VH) and VH to crypt depth ratio (VH: CD) increased. The use of MP in the diets significantly increased VH and VH: CD (p < 0.05).
The addition of GP and MP to the broilers' diets did not have any negative effect on the performance. These pharmaceutic herbs improved intestinal morphology. In addition, increasing the level of GP amended the meat color and reduced the level of serum cholesterol.
随着抗生素在禽营养中的禁用，营养学家的观点转向了它们的替代品。大蒜和蘑菇是家禽营养中两种重要的植物抗生素。
本试验旨在研究大蒜粉（GP）和蘑菇粉（MP）对肉鸡生长性能、肉品质、血清脂质谱和肠道形态的影响。
将 576 只 1 日龄雄性罗斯 308 肉鸡随机分为 8 个处理组，每个处理组 6 个重复，采用完全随机设计，在 4*2 因子排列中进行两因素试验，其中 GP 有 4 个水平（0.00、0.50、1.00、1.50%），MP 有 2 个水平（0.00、1.00%）。
GP 和 MP 对肉鸡的性能没有显著影响。随着日粮中 GP 水平的增加，胸肉的亮度和红色度分别降低和增加（p < 0.05）。在有无 MP 的情况下，增加 GP 水平对降低总胆固醇水平的效果相似。随着日粮中 GP 水平的增加，绒毛高度（VH）和 VH 与隐窝深度比（VH: CD）增加。日粮中添加 MP 显著增加了 VH 和 VH: CD（p < 0.05）。
在肉鸡日粮中添加 GP 和 MP 对性能没有任何负面影响。这些药用植物改善了肠道形态。此外，增加 GP 水平可以改善肉色并降低血清胆固醇水平。
