Authors : Slyranda Baltini Aji, Kennedy Ignatius, Asha` Adatu Y. Ado, Joel Bakari Nuhu, Auwal Abdulkarim, Usman Aliyu, Muhammad Bello Gambo, Mohammed Adamu Ibrahim, Haruna Abubakar, Mohammed M. Bukar, Hama`Adama M. Imam and Patrick T. Numan
Abstract: In view of the current shift towards the use of growth promoters of natural origin, this study was carried out to determine the effects of feeding onion and garlic on some performance characteristics (body weight, feed intake, water intake, feed conversion ratio, feeding cost and carcass yield) of broiler chickens. A total of 104,4 weeks old broiler chickens were divided into 2 equal groups of 62 birds each at random (one for onion and the other for garlic) and used in the study. The result of the study revealed that garlic and onion significantly (p<0.05) increased the body weight of birds at 50 and 100 mg dose whereas only 100 mg of onion significantly (p<0.05) increased their feed and water intake. There was improvement in the feed conversion ratio of all the treated birds but those of the group that were given onion appeared better. The study also revealed that onion at 25 and 50 mg decreased the feeding cost of the treated group of birds at the end of the 21 days trial period but at 100 mg and garlic at all the doses regimens used increased their feeding cost. Both treatments did not affect the carcass yield of the birds. It was concluded that onion and garlic could be used to improve the productive performance of broiler chickens but more studies need be done to establish the appropriate amount, age and other favorable conditions under which the best result can be achieved with these plant materials.
Slyranda Baltini Aji, Kennedy Ignatius, Asha` Adatu Y. Ado, Joel Bakari Nuhu, Auwal Abdulkarim, Usman Aliyu, Muhammad Bello Gambo, Mohammed Adamu Ibrahim, Haruna Abubakar, Mohammed M. Bukar, Hama`Adama M. Imam and Patrick T. Numan, 2011. Effects of Feeding Onion (Allium cepa) and Garlic (Allium sativum) on Some Performance Characteristics of Broiler Chickens. Research Journal of Poultry Sciences, 4: 22-27.