Effects of supplementation of different levels of garlic (Allium sativum) on selected blood profile and immunity of white leghorn chicken

Abstract

The study was conducted to evaluate the effect of feeding different levels of garlic powder inclusion on selected blood profile and immunity of white leghorn chicken. A total of 180 chickens (156 layers and 24 cocks) were randomly distributed in to 12 pens and assigned to 4 treatments. Treatments were rations containing 0, 1, 2, and 3% garlic powder for T1, T2, T3 and T4, respectively. The CP and ME content of treatment rations were 16-16.6% and 3021.31-3244.4 kcal/kg DM, respectively. Blood profile parameters were determined using established laboratory methods. The value of hemoglobin (Hb) increased insignificantly due to supplementation of different levels of garlic powder. Total white blood cell count (TWBC), basophile, lymphocytes, heterophils and monocytes were not affected (P > 0.05) by treatments. But, slight rise in lymphocyte and heterophil counts were observed in garlic supplemented groups which may be due to immuno-stimulatory effects of garlic. Packed cell volume (PCV) and eosinophils were affected (P < 0.05) by treatments, PCV (38.1, 45,2,41.5 and 39. 2), eosinophils (4.9, 3.2, 3 and 2.8), for T1, T2, T3, and T4, respectively. Mean values of total protein (g/dl) was not affected (P > 0.05) by treatment. The mean values of total immunoglobulin (gm/dl) (3.53, 4.09, 5.58, 3.04) was significantly (P<0.05) higher in T3 compared to other treatments. Generally, inclusion of 2% garlic powder has significantly improved total immunoglobulin. But it significantly lowered eosinophils compared to control group. The present study revealed that mixing layer diets with 1-3% garlic powder could be used in practical layer diets to improve some haematological and immunoglobulin values which might consequently improve blood circulation and immunity of White Leghorns Chickens.