Carcass Yields and Economics of Broiler Chickens Production on Garlic (Allium Sativum) and Ginger (Zingiber Officinale) Powders Additives
An eight-week study was carried out to assess the effects of garlic and ginger on the carcass yield and economics of broiler production. Ninety-nine (99) day-old Abor acre chicks were allotted in completely randomized design to three treatments comprising T1 (control), T2 (1% garlic) and T3 (1% ginger). Each treatment was replicated thrice with 11 chicks per replicate. Acclimatization to the environment lasted for 1 week. The birds received the experimental diets for 8 weeks, during which the cost of all inputs was recorded. On the last day of the study, a bird per replicate was randomly selected for humane slaughtering and dressing. The data were subjected to analysis of variance and means separated with Duncan’s New Multiple Range Test. The results of carcass yield showed that the garlic and ginger treated groups significantly (p<0.05) performed better than the control except for the intestine and abdominal fat (p>0.05) weights. However, there were no significant differences (p>0.05) among the treatments with respect to back, gizzard and neck. The cost of feeding and cost of production of the control were the lowest and differed (p<0.05) from the garlic and ginger treated groups. Because of the significantly (p<0.05) greater weight gain by the garlic and ginger treated groups and mortality rates in the control group, the return on investment favoured the treated groups significantly (p<0.05). It can be concluded that garlic and ginger at inclusion level of 1 % each, enhanced carcass yield and accrued more gain to the farmer.
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