The effect of garlic on the quality traits of broiler carcass
Petričević, Veselin (https://orcid.org/0000-0002-2421-8341) | Lukić, Miloš (https://orcid.org/0000-0002-8560-3956) | Škrbić, Zdenka (https://orcid.org/0000-0001-6090-6005) | Petričević, Maja (https://orcid.org/0000-0002-3444-4027) | Dosković, Vladimir (https://orcid.org/0000-0001-9200-8058) | Rakonjac, Simeon (https://orcid.org/0000-0002-1232-1755) | Cekić, Bogdan (https://orcid.org/0000-0002-5288-2135)
The aim of the study was to study the effect of the addition of different concentrations of garlic to feed for broiler chickens on the quality of the carcass. The trial was carried out on 800 chickens divided into 4 groups with 4 repetitions per group. Chickens were fed ad libitum and the composition of the feed mixture differed only in the amount of added garlic powder. In the control group (K) no garlic was added. Chickens in the first (I) group consumed feed with the addition of 0.2% garlic powder, in the second group (II) 0.4% was added while 0.6% of garlic was added in the third group (III). At the end of the experiment, at the age of 42 days, the randomly selected 12 chickens (6 males and 6 females) from each group were sacrificed in order to determine the carcass quality traits. The results showed, that increasing the ratio of garlic significantly (p <0.01) decreased the abdominal fat content.
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