Study the Effect of Adding Different Levels of Garlic and Onion Extract Vinegar to Drinking Water in Some Productive Qualities for Meat Chickens
DOI:
https://doi.org/10.51699/ijbea.v2i10.2748Keywords:
gurlic, onion, vinegarAbstract
conducted his experience is in an animal farm, college Agriculture University Karbala From 15/3/2021 until 20/4/2021. Moreover, I aimed the current study to demonstrate the effect of using different levels of onion garlic and vinegar extract on some production traits, which were used in the experiment of 240 unsexed one-day-old chicks of the breed Ross 308 In four-story batteries; each floor contains a cage with different dimensions 1×1.5 m, and the chicks were distributed randomly 60 A chick for every treatment for treatments T2, T3 and T4Add the extract to itIn three concentrations ( 1ml,3mlAnd5 ml/liter) respectively To drinking water. The results of the experiment indicated a significant improvement (p≤0.05)In the productive qualities of onion, Garlic, and vinegar extract treatments, the treatment has T4 significant improvement (p≤0.05) In carcass characteristics with a significant decrease (p≤0.05) In terms of percentage of losses, so was the treatment T4 significant improvement (p≤0.05) in carcass characteristics with a significant decrease (p≤0.05) In percentage of deaths.
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