Muhammad Ishaq

Haematologial And Immunological Effects Of Naturally Occurring Probiotic (Yogurt) And Garlic Supplementation On Broiler Chicks Vaccinated Against Newcastle Disease - 2011

The present project was undertaken to study the various hematological. immunological and gross/histopathological parameters in ND vaccinated chicks with different supplementation of yogurt and garlic. For this purpose one hundred twenty-six day old broiler chicks were divided into three experimental groups A, B and C. each having 42 chicks per group. The group B and C \\ere Further subdivided into 3 groups yl, y2, y3 and gi, g2. g3 respectively comprising of 14 chicks per group having different supplementation of yogurt and garlic respectively, while group A was kept as a control and fed basal diet having no supplementation. Our result showed that yogurt augmented serological response and help in increasing HI antibody titer in which 200 gm yogurt showed immense potential in increasing HI titer until last day of experiment. All levels of Garlic group augmented serological response in term of antibody titer hut remain statistically insigni flcant in increasing HI titer.The heterophil population and I I/L ratio was also improved in both yogurt and garlic groups however 40 grn garlic fed group showed a better response in increasing hctcrophil population. TLC remains insignificant both at treatment and levels throughout the experiment. Body weight gain and FCR was also improved with yogurt and garlic supplementation however 200 gm yogurt showed a curvilinear response over the range of yogurt bd levels. Yogurt and garlic supplementation also showed improvement in the development of immune organ such as spleen, thymus and liver, their I listological examination revealed that an increase in supplementation of yogurt and garlic have no lethal effect upon morphological structure of these organs. In conclusion, yogurt as a probiotic and garlic as a growth promoter agent displayed a greater efficacy in increasing HI titer, heterophils population and improving productive performqnce of broilers in which 200 gm yougurt/kg diet group and 40gm garlic/kg diet showed an immense potential in improving above traits, so their use in broiler diet should be considered instead of using costly commercial probiotics and antibiotics.



Department of Pathology

1229,T


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