Abstract

  This experiment was conducted to investigate the effects of garlic leaf supplementation on the growth performance, nutrients digestibility, and carcass characteristics of rabbits. Fifteen male New Zealand White growing rabbits were purchased and randomly allocated into three treatment groups having five rabbits in each group. Group T0 considered as control and was fed diet without having any garlic supplementation; whereas treatment group T1 and T2 were fed adding 5% and 10% garlic leaf of their body weight along with green grass. The rabbits in T1 group gained the highest live weight (802.2g) among the other groups. There was no significant difference among the treatment groups for the digestibility of nutrients but these values were numerically higher in T1 group than other groups (p>0.05). At the end of the experiment, the rabbits were slaughtered and dressed to estimate the different carcasses parameters and found less fat content in the meat of T1 group but while there were no significant differences for carcass yield, dressing percentage and protein content of meat among the treatment groups (p>0.05). Therefore, it may be concluded that the garlic leaf at 5% of the rabbit body weight along with green grass might be used for rabbit feeding in Bangladesh and may require futher study along with different inclusion level of garlic leaves to draw a better suggestion in this regards.

Keywords: Rabbit; Garlic Leaf; Growth Performance; Carcass Quality

References

1. Department of Livestock Services 2015: Department of Livestock Services, Khamarbari Road, Dhaka (2015).
2. Hassan HE., et al. “Evaluation of body weight and some morphometric traits at various ages in local rabbits of Sudan”. Journal of Animal Science Advance 2 (2012): 407-415.
3. Belenguer A., et al. “In vivo and in vitro study of caecal fermentation pattern and methanogenesis in rabbits”. 9th World Rabbit Congress Verona, Italy (2008): 535-540.
4. Moreki JC. “Commercial rabbit production”. Agrinews Magazine 38 (2007): 2-12.
5. Jones ND. “The developing market for farm bred meat rabbit in Britain”. Animal Production 50 (1990): 66.
6. Handa MC., et al. “Rabbits for meat production”. Asian Livestock 20 (1995): 99-100.
7. NRC. “Nutrient requirement of rabbits” (1997).
8. SAS. SAS User’s guide. SAS Institute Inc., Cary, North Carolina, USA (2009).
9. Pourali M., et al. “Effect of garlic powder on productive performance and immune response of broiler chickens challenged with Newcastle disease virus”. Global Veterinaria 4 (2010): 616-621.
10. Ademola SG., et al. “Growth performance antimicrobial activity of garlic and ginger mixture fed to broiler”. Proceedings of the Nigerian Society for Animal Production (2005): 71-74.
11. Patra RC., et al. “Antioxidant effect of α tocopherol, ascorbic acid and L-methionine on lead induced oxidative stress to the liver, kidney and brain in rats”. Toxicology 162 (2001): 81-88.
12. Shehata SA., et al. “Reducing of the dietary toxicity of T- 2 toxin and diacetoxyscripenol (DAS) by garlic in fish”. Journal of Agricultural Science Mansoura University 28 (2003): 7169-7182
13. Dieumou FEA., et al. “Effects of ginger (Zingiberofficinale) and garlic (Allium sativum) essential oils on growth performance and gut microbial population of broiler chickens”. Livestock Research for Rural Development 21 (2009): 21-24.
14. Fadlalla IMT., et al. “Effect of feeding garlic on the performance and immunity of broilers”. Asian Journal of Poultry Science 4 (2010): 182-189.
15. Vidica S., et al. “Effect of garlic (Allium sativum) in fattening chicks”. African Journal Agricultural Research 6 (2011): 943-948.
16. Chowdhury SR.‚ et al. “Effects of Dietary Garlic on Cholesterol Metabolism in Laying Hens”. Journal of Poultry Science 81 (2002): 1856-1862.

Citation

Citation: Md Younus Ali., et al. “Efficacy Study of Garlic Leaf on Feed Utilization and Growth Performances of Rabbits". Acta Scientific Nutritional Health 4.3 (2020): 08-11.

Copyright

Copyright: © 2020 Md Younus Ali., et al. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.