Abstract :

The purpose of this study was to assess how adding garlic peel (Allium sativum L.), shallot peel (Allium ascalonicum L.), and onion peel (Allium cepa L.) as additives to the blood profile. The material used was 189 one-day-old commercial broiler chicken (unsexing) and assigned to nine treatment T0(-): basal diet, T0(+): basal diet + antibiotic (zinc bacitracin 0.1%), T1: basal diet + 0.5 % garlic peel, T2: basal diet + 0.5 % shallot peel, T3: basal diet + 0.5 % onion peel, T4: basal diet + 0.25 % garlic peel and 0.25% shallot peel, T5: basal diet + 0.25 %. garlic peel + 0,25% onion peel, T6: basal diet + 0.25% shallot peel + 0.25% onion peel, T7: basal diet + 0.167% garlic peel + 0.167% shallot peel + 0.167% onion peel. The observed variables are hemoglobin, hematocrit, erythrocytes, and leukocytes. The data are analyzed using Analysis of Variance (ANOVA). The study results show that adding three garlic powders has no effect (P>0.05) on hemoglobin, hematocrit, erythrocytes dan leukocytes. In summary, Onion peel flour can be used as a feed additive to enhance the immune system.

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Keywords :

Blood profile, Garlic peel, Onion peel, Shallot peel.

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References :

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