EVALUATION OF LOCALLY AVAILABLE HERBS AND SPICES ON PHYSICAL, BIOCHEMICAL AND ECONOMICAL PARAMETERS ON BROILER PRODUCTION

Abstract

In this study, locally available eleven herbs and spices were selected in broiler diet to evaluate the growth performance, some biochemical and economical parameters of broiler. Different herbs like- cumin, myrobalan, turmeric, garlic, ginger, mushroom, black cumin, coriander, cinnamon, chilli powder and neam leaves were applied on 390 broiler chicks. A basal diet was supplemented with 1g/L antibiotic (positive control), 0g antibiotic (negative control), 1% dose of concentration of cumin, myrobalan, turmeric, garlic, ginger, mushroom, black cumin, coriander, cinnamon, chilli powder and neam leaves. At the age of 28 days, the FCR value of chilli powder, cinnamon, antibiotics, and black cumin were better (lower) than control. Significantly higher (p<0.05) dressing percentage was found in black cumin compared to the control. In this research, black cumin, cinnamon and antibiotics were showed significantly (p<0.05) lower blood glucose level than control. At 28 days of age, blood cholesterol was significantly lower (p<0.05) in neam leaves and black cumin than antibiotics and control. All treatments were significantly (p<0.05) higher antibody SP ratio for Gumboro disease compared to the control. Black cumin and cinnamon were significantly (p<0.05) higher antibody SP ratio for Newcastle disease compared to the antibiotics and control. All treatments were found significantly lower (p<0.05) E. coli population than the control. In this research cinnamon, antibiotics, black cumin and chilli were significantly (p<0.05) more profitable compared to the control. In conclusion, 1% black cumin, 1% cinnamon and 1% chilli powder were significantly (p<0.05) better for FCR, body growth, cholesterol level, sugar level in blood, immunity level, cecal microbial population, profit per bird, benefit cost ratio and can be used as good alternative of antibiotics in broiler diet.