Egypt. Poult. Sci.

Vol (32) (I): (13-21)

UTILIZATION OF GARLIC (ALLIUM SATIVUM L) AS

ASUPPLEMENTARY PHYTOGENIC FEED ADDITIVE FOR
BROILERS FED COMMERCIAL FEEDS
By
M. M. Ari, *1., Barde R . E., Ogah, .D M.1, Agade,Y.I, Yusuf ,N.D, Hassan, I.D and
Muhammed,M.M
1

Department of Animal Science, College of Agriculture, PMB 33 Lafia, Nasarawa

State,Nigeria.
*arimaikano@yahoo.com
+234 803 6253270
.Received: 01/12/2011

Accepted: 26/1/2012

Abstract: The study examines the effects of garlic (Allium sativum L) as a supplementary
phytogenic feed additive for broilers using one hundred and twenty (120) Lohman broilers
that were randomly divided into four (4) experimental groups of two replicates each.
Dietary treatments were as follows: T (control), T1, T2 and T3 representing 0, 10, 15 and
20% daily supplementation of garlic per Kilogram of feed at both starter and finisher diets.
There were no significant (P>0.05) differences in all performance parameters of
experimental birds at both starter and finisher phases except in average body weight gain
(BWG) and feed conversion ratio (FCR) at starter phase which showed significant
(P<0.05) differences. There were significant (P<0.05) differences in all serum indices
measured as Hb %, PCV, Hb g/dl and the garlic supplementation were all negatively
correlated (P<0.05) with cholesterol, while PCV, Hb g/dl and garlic supplementation were
significantly (P> 0.01) positively correlated with cholesterol, indicating that with
increasing in garlic supplementation there was a corresponding increase in other serum
metabolites except for cholesterol which was decreased with increase in garlic
supplementation. Supplementation with 15% of garlic per kilogram of feed will reduce
cholesterol deposition and support performance of broilers.

INTRODUCTION
The phasing out of antibiotic
compounds as growth promoters from
animal feeds has been reported (Williams
et al., 2001). This poses a greater challenge
to the poultry farmers in the developing
country who largely depend on commercial
poultry feed millers for their feed supply.
Commercial poultry feeds are often
associated
with
deterioration
and
contamination due to storage conditions
and other activities in the distribution chain
from the feed millers to farmers.

Williams et al. (2001) also reported

that supplementation of animal feeds with
sub- therapeutic levels of antibiotics has
been
used extensively in animal
production as it is purported to increase
growth rate, especially in chickens and
pigs. The exact mechanism by which anti
bacterial growth promoters exert their
stimulatory effect is still unknown.
However, Yokoyama et al.
(1982) proposed that primary
involvement of the GIT microflora could
occur via the following mechanisms :

M. M. Ari et al.

(1) suppression of pathogens responsible

for sub clinical infections ; (2) , reduction
of bacterial production of growth
depressing toxins;(3), reduction in bacterial
destruction of essential nutrients. A
presupposed beneficial shift in intestinal
bacterial metabolism is suggested to be
responsible for the stimulation of animal
growth.

nutritional benefits (Miko et al. 2001) to

humans.

Investigation to alternative means of

supporting the poultry industry with
phytogenic additives that are recognized to
be safe and have important implications to
health and growth of monogastric animals
especially poultry is therefore required.

MATERIALS AND METHODS

This study evaluates the effects of

garlic as a phytogenic additive on the
performance traits and serum profile of
broilers fed graded levels of garlics as
supplementary additive.

Commercial Feeds:
The commercial diets were
formulated according to NRC (1994)
recommendations to be isocaloric and
isonitrogenous using a least cost method of
feed formulation software feedwin. The
formulated and the determined composition
of experimental diets are presented in
Tables 1 and 2 respectively.

The utilization of garlic (Allium

sativum L) as a food condiment and dietary
supplement with great health benefits has
been widely reported (Sallam, 2004;
Mansoub, 2011; Ologhobo et al 2011; and
Stanaev et al. 2011). The inhibitory
properties of garlic on growth of micro
organism including bacteria, yeast, viruses
and fungi has been documented (Kivanc
and Kunduhoglu, 1997 and Agade et al.,
2004) and the natural antiseptic and
bactericidal effect of garlic on the GIT as
well as, the effect on cholesterol deposition
and immune response supports the use of
garlic as detoxificant and nutritional
therapy of both human and farm animal.

Garlic bulb collection and processing:

Matured garlic bulbs were collected
from vegetable markets in Lafia metropolis
of Nasarawa State. The collected garlic was
processed as follows: the bulbs were
cleaned and the cloves were removed
manually, followed by the seed coat and
the inner seeds were sliced. The sliced
seeds were sun dried for 12 hours before
grading the dried seeds. The dried seeds
were stored under natural conditions. The
chemical composition of garlic is presented
as table 3.

The major phytogenic compound

obtained from garlic is allicin. This
compound is derived from naturally
occurring amino acid allin which is
transformed
into
allicin
(diallythiosulphanate) by the enzyme allinase.
This enzyme is inactivated by heat, oxygen
and water (Mantis et al., 1978) leading to
reduction in both odour and medicinal
properties of garlic.

Experimental treatment:
A total of one hundred and twenty
(120) Lohman broilers procured from
ECWA hatchery, Jos were used for this
experiment. The birds were randomly
divided into four (4) experimental groups
of two replicates each. The dietary
treatments were designated as T (control),
T1, T2 and T3 representing 0, 10, 15 and
20% daily supplementation of garlic per
kilogram of feed at both starter and finisher
phases.

A number of local garlic cultivars

(Ex-Kofa, Dagin Kura and Maimakulli)
dominates the local markets in Northern
Nigeria and are found to not to differ
significantly in their therapeutic and

14

Feed, Garlic, Performance Traits, Phytogenic Additive, And Serum.

The starter diets were fed for four
(4) weeks and the finisher diets were fed
for five (5) weeks. All experimental birds
were given feed and water ad libitum while
routine management and vaccination were
uniformly undertaken. Records of average
feed intake, average body weight and
weight gain, mortality were taken while
Performance traits like FCR, survival
percentage and performance index were
computed as thus:

composition of garlic is presented in table

3. Nutrient availability from garlic
supplementation could have supported the
efficiency of feed utilization through
improvement on mineral and vitamin
balances of feed and colonization of host
GIT with beneficial microorganism that
promotes optimum nutrient use and
protects host from pathogenic microbes
(Williams, et al. (2001).
The differences in the performance
parameters of the experimental birds fed
feeds supplemented with different levels of
garlic as a phytogenic additive presented in
table 4. The average BWG and the FCR
showed significant (P<0.05) difference at
the starter phase with treatments 1 and 3
while the values recorded at the finisher
stage showed no significant (P>0.05)
difference for both parameters in all
treatment groups. Stanaev et al (2011)
reported that feed exploitation by broilers
was found to be better with garlic
supplementation. The efficiency of food
exploitation was however reported to
(Mansoub, 2011 and Stanaev et al 2011)
differ with different levels of garlic
inclusion to basal diet as observed in this
study. The trend of increase in weight gain
at the starter phase does not show any
significant
linkage
with
garlic
supplementation. This is attributable to
uniformity in feed nutrient utilization by
the experimental birds fed from the same
source of feed. There was no significant
(P>0.05) difference in the FCR at finisher
phase and so also in survival percentage
and performance index in all the phases
among all treatment groups.

FCR = Average feed intake per week/

average weight gain per week
Performance Index =. Survival percentage
X weight gain/bird/week X 100 / FCR
Where Survival percentage = 100
mortality percentage
Serum Analysis:
Blood samples were obtained from
the experimental chickens by neck
decapitation. The samples from each group
were collected into a labeled Ethylene
Diamine tetra acetic acid (EDTA) bottles
for analysis at Dalhatu Araf Specialist
Hospital hematological laboratory, Lafia.
Packed Cell Volume (PCV), the
hemoglobin content and cholesterol were
determined by the methods of Green (1976)
and Aletor and Ogunyemi (1988).
Statistics:
the data collected were subjected to
analysis of variance (ANOVA), correlation
and means were separated where there
were
significant
differences
using
Duncans Multiple Range Test using SPSS
16.0.

The high survival percentage and

the good performance index can be credited
to the treatment effect confirming the
natural antiseptic and bactericidal effect of
garlic, even though the control group also
recorded good performance and low
mortality.
Ashayerizadeh
et
al.
(2011) similarly recorded a significant

RESULTS AND DISCUSSION

The chemical composition of the
broiler starter and finisher feeds are
presented in Table 2. The nutrient
composition of these feeds is consistent
with NRC (1994) recommended feeding
standards for broilers. The chemical
15

M. M. Ari et al.

effect on the use of biological feed additive

on the growth and performance of broilers.

and increasing immune response through

increasing portal proteins and PCV. Dietary
treatment three (3) group representing 15%
garlic supplementation per kilogram intake
of feed presented the best performance
trait and serum profile.
Besides its
antimicrobial effect, garlic showed
effective antioxidant activity in vivo and in
vitro (Jackson et al., 2002; Prasad, et al.
1995) and. garlic-rich organosulfur
compounds and their precursors (allicin,
diallyl sulfide and diallyl trisulfide) are
believed to play a key role in these
biological effects.

Serum indices measured and the

correlation matrix defining relationship
between serum indices and garlic
supplementation are presented in tables
(5 and 6). There were significant (P<0.05)
differences in all the serum parameters
measured. Hb %, PCV, Hb g/dl and the
garlic supplementation were all negatively
correlated (P<0.05) with cholesterol ,while
PCV, Hb g/dl and garlic supplementation
were significantly (P< 0.01) positively
correlated with Hb % indicating that
increase in garlic supplementation there is a
corresponding increase in other serum
metabolites except cholesterol which
decreases with increase in garlic
supplementation.

It is therefore recommended that

supplementation with 15% of garlic per
kilogram of feed will lead to optimal
reduction in cholesterol deposition and
support performance of broilers through its
antibacterial and antioxidant effects

This
finding
confirms
the
hypocholesterolemic effect of garlic as
documented by Mansoub (2011), Ologhobo
et al (2011) and Stanaev et al (2011) who
observed that serum total cholesterol and
Triglycerides
concentration
were
significantly reduced by dietary inclusion
of Garlic compared to the control group.
This reducing effect on triglyceride level
were observed to differ with rate of garlic
inclusion in the basal diet

ACKNOWLEDGEMENTS
The
authors
sincerely
acknowledgement the support of Kpagyu I.
James, Ogande A Emmanuel, Alumbugu
A. Theresa and Mrs Edom (Distributor,
ECWA Feeds) .The support of the Animal
Science
Department,
College
of
Agriculture Lafia is appreciated

These findings also justify the role

of garlic in reducing cholesterol deposition,

16

Feed, Garlic, Performance Traits, Phytogenic Additive, And Serum.

Table 1

Gross Composition of Commercial Feed/100 KG

Feed Ingredient
Maize
Maize bran(37% starch)
Sorghum
Cassava 73% Starch
Rice Bran 9-15% Fibre

Starter Feed
32
5
13.25
4
4

Finisher Feed
25
12.5
13.0
7.4
5

Groundnut Meal (Expeller)

10.5

Soyabean Meal 45/46

9.4

15

Soyabean Toasted

Sesame meal (Expeller)

8.5

6.25

Bone meal

2.25

3.25

MonoCalcium Phosphate

0.2

0.2

Salt
Cystine + Methionine

0.2

0.2

0.1

0.1

L-Lysine HCl

0.1

0.1

Soyabean Oil

0.5

0.25

0.25

3153.31

2799.89

20.28

19.50

Broiler Premix*
**Calculated
Energy(Keal)
CP (%)

*Premix to provide the following per KG of diet: Vitamin A, 9,000 IU; Vitamin D3,
2,000,IU; vitamin E, 18 IU; vitamin B1, 1.8 mg; vitamin B2, 6.6 mg B2,; vitamin B3, 10
mg; vitamin B5, 30 mg; vitaminB6, 3.0 mg; vitamin B9, 1 mg; vitamin B12, 1.5 mg;
vitamin K3, 2 mg; vitamin H2, 0.01 mg; folic acid, 0.21 mg;nicotinic acid, 0.65 mg;
biotin, 0.14 mg; Choline chloride, 500 mg; Fe, 50 mg; Mn, 100 mg; Cu, 10 mg; Zn, 85
mg;I, 1 mg; Se, 0.2 mg.

Table 2

Chemical Composition of diet

Nutrient

Starter diet

Finisher diet

Dry Matter (%)

90.36

91.73

Crude Protein (%)

20.56

18.04

Crude Fibre (%)

7.64

11.92

Ether Extract (%)

12.83

13.87

NFE (%)

32.3

29.98

Total ash (%)

17.03

17.71

Calcium (%)

1.58

2.15

Phosphorous (%)

1.32

1.70

17

M. M. Ari et al.

Table 3

Chemical composition of garlic per 100g

Water

59g

Calories

149 kcal

Lipids

0.5g

Carbohydrates

33.07 g

Fibre

2.1g

Manganese

1672mg

Potassium

401mg

Sulphur

70mg

Calcium

181mg

Magnessium

25mg

Sodium

17mg

Vitamin B6
Vitamin C

1235mg
31mg

Glutamic acid

0.805mg

Arginine

0.634g

Aspartic acid

0.489

Leucine

0.308

Lysine

0.273g

Source : Anon (2011)

18

Treatment

Performance of Broilers supplemented with graded levels of garlic as a phytogenic additive

Initial weight

Feed intake

Weight gain

46.64NS

514.66d

292.22NS

47.22NS

219.89b

46.47NS

FCR

survival percentage

performance index

1.76d

94.00NS

274.58NS

285.24NS

0.77b

94.50NS

269.52NS

408.77c

286.40NS

1.43c

96.00NS

274.89NS

45.24NS

162.61a

283.69NS

0.57a

96.00NS

272.44NS

0.39

53.66

2.387

0.18

0.67

22.64

Starter diet (4 weeks)

SEM

19

Finisher diet (5 weeks)

1

517.66d

1423.40NS

944.42NS

1.51 NS

95.50NS

117.62NS

220.89b

1358.17NS

960.62NS

1.41 NS

96.50NS

113.33NS

412.03c

1535.76NS

888.35NS

1.74 NS

96.50NS

128.21NS

164.41a

1387.68NS

851.90NS

1.64 NS

96.50NS

115.87NS

SEM

53.66

36.32

23.17

0.07

0.25

3.07

abc

means in the same column with the same superscript are not significantly (P>0.05) different

SEM

Pooled Standard Error of Mean

NS

Not Significant

Feed, Garlic, Performance Traits, Phytogenic Additive, And Serum.

Table 4

M. M. Ari et al.

Table 5

Serum Profile of broilers supplemented with graded levels of

garlic as a phytogenic additive

Treatments

cholesterol mmol/l

Hb %

PCV %

Hb g/dl

6.13c

46.00a

28.00a

6.73a

7.50d

63.00b

30.33b

9.21b

5.33b

69.33c

33.00c

9.78b

4.60a

65.00b

31.00b

9.50b

0.34

2.69

0.58

0.37

SEM

SEM

means in the same column with the same superscript are not significantly
(P>0.05) different
Pooled Standard Error of Mean

Table 6

Correlation matrix between serum parameters

abc

Cholesterol mmol/L

Hb%

PVC%

Hb g/dl

treatment

Cholesterol
mmol/L
Hb %

-0.24

PVC %

-0.038

0.86***

Hb g/dl

-0.29

0.96***

0.87**

Treatment

-0.68

0.79***

0.67**

0.80**

*. Correlation is significant at the 0.05 level (2-tailed).

**. Correlation is significant at the 0.01 level (2-tailed).
*** Correlation is significant at the 0.001 level (2-tailed)

REFERENCES
Nigerian
Journal
of
Animal
Production 15(1985):213-218

Y.I.Agade,Ari,
M.M.,Alaga,
A.A.,Mohammed,M.M., Ogah,M.D
and Hassan, I.D. (2004) Inhibitory
effect of fresh and heated garlic
(Allium sativa) on
Bacteria.
Proceedings of the 38th Annual
Conference of Nigeria (ASN) Page
381-384.

Anon

(2011) The world of plants.

Botanical-online
www.botanicalonline

A.O. A. C. 2000 . Association of Analytical

Chemist: Official methods of analysis
(15th edition) K. Heldrich, Virginia
USA

Aletor, V.A and Ogunyemi,O.(1988).

Effect of varying level of fishmeal
substitution with soyabeaan meal on
certain serum metabolites and
heamatological indices in chicken;

Ashayerizadeh,
A.,
Dabiri1,
N.,
Mirzadeh, Kh. and Ghorbani , M.
R.

20

Feed, Garlic, Performance Traits, Phytogenic Additive, And Serum.

(2011) Effects of dietary inclusion of
several biological feed additives on
growth response of broiler chickens.
Journal of Cell and Animal Biology .
5(4). 61-65

NRC (National Research Council), 1994.

Nutrient requirements of poultry.
9th. Rev.(ed).National Academy
Press, Washington, D. C.
Prasad ,K., Laxdal, V.N., Yu, M., Raney,
B.L. 1995 Antioxidant activity of
allicin, an active principle in garlic.
Molecular
and
Cellular
Biochemistry. 148:183189.

Green,S.(1976). Measurement of mean

corpuscular volume (MCV) and
mean
corpuscular
haemoglobin
concentration..Nigeria Journal of
Animal production 15:213-218.

Yokoyama, M.T, Tabori, C, Miller, E.R,

and Hogberg, M.G. 1982 The effects
of antibiotic in the weaning pig diet
on growth and the excretion of
volatile phenolic and aromatic
bacterial metabolites. American
Journal of Clinical Nutrition
35:1417-1424

Jackson, R., McNeil, B., Taylor, C., Holl,

G., Ruff, D., Gwebu, E.T.
2002. Effect of aged garlic extract on
casepase-3
activity,
in
vitro.
Nutritional
Neuroscience. 5:287
290.
Kivanc ,M and Kunduhoglu A..1997.
Antimicrobial activity of fresh plant
juice on the growth of bacteria and
yeasts. Journal of Qafqaz University
1(1)27-35

Sallam, Kh. I. , M. Ishioroshi and

Samejima, K. 2004 Antioxidant
and antimicrobial effects of garlic in
chicken sausage. Lebenson Wiss
Technol. 37(8) 849855.

Mansoub, N. H.
2011. Comparative
effects of using garlic as probiotic

SPSS . 2006. Statistical package for

social science .16

on
performance
and
serum
composition of broiler chickens.
Annals of Biological Research,
2(3)486-490

Stanaev ,V., Glamoi, D, Miloevi, N.,

Puvaa, N., Stanaev, V. and
Plava, N. 2011 Effect of garlic
(allium sativum l.) in fattening chicks

Mantis,A.J., Karaioannoglon,P.G and

Spanos, G.P. 1978. The effects of
garlic extract on food poisoning
bacteria in culture media I.
Staphylococcus aureus Lebensm.
Wiss. Technol. 11:26 -28

nutrition.
African
Journal
of
Agricultural Research 6:4:. 943-948
Williams,A.B,
Verstegen,M.W.A,and
Tamminga,S 2001 Fermentation in
the large intestine of singlestomached
animals
and
its
relationship to animal health.
Nutrition
Research
Reviews
14:207-227

Miko,S., Amans, E.B., Falaki,,A.M and

Mahmud, M . 2001. Effects of Levels
of nitrogen on the performance of
garlic. Journal of Agriculture and
Environment. 2(1)55-62.

21