Effect of garlic powder in broiler chicken nutrition: Emphasis on production economic efficiency costs and chicken meat quality

Abstract

Aim of this study was to examine the effect of 2% of garlic powder addition in the broiler chicken diet on productive performance, breast meat quality and economic efficiency costs of this kind of broilers chicken production. For the experiment total of 600, one day-old chicken of hybrid line Hubbard was divided in two groups of 75 chickens in four repetitions. Chicken were fed with three diet mixtures. Experiment lasted 42 days. Chicken with addition of garlic had recorded significant higher (p<0.05) body weight of 2019.0g, compared the chicken in control treatment which have achieved final body weight of 1949.5g. The calculation of the total cost includes the cost of materials or supplies, the cost of energy, the cost of wages and depreciation. Results of the economic efficiency analyses found that the cost of broiler chickens per group is growing, in the control group 2.02 $/kg, while in the experimental group price was 2.12 $/kg, respectively. This increase in the price of chicken meat is negligible compared to the much better and healthier product that comes at the end which is intended for human consumption.