Efecto de allium sativum, zingiber officinale y piper carpunya, como prebióticos en pollos broiler.

Abstract

The study evaluated the effect of Allium sativum, Zingiber officinale and Piper carpunya, as prebiotics in Broiler chickens, for them 1000 chickens of the Broiler line, one day old, with an average weight of 45 g were used; the birds were distributed under a complete random design, in five treatments, T0 (Control), T1 (0.5% Garlic), T2 (0.5% Ginger), T3 (0.5% Guaviduca) and T4 (0 , 5% between Garlic + Ginger + Guaviduca), including 4 repetitions for each treatment and 50 chickens for each repetition. The zootechnical management of the birds was similar in all the experimental units, especially in what corresponds to density of birds / m2, environmental variables, sanitary calendar and nutritional program in terms of quantity of food supplied. The variables evaluated were productive parameters (total live weight, weight gain, feed consumption, feed conversion, carcass weight and percentage of mortality), hematological profile (erythrocyte count, hematocrit, hemoglobin, leukocytes, heterophiles, lymphocytes, eosinophils, basophils and monocytes) and serum immunoglobulin levels (IgG, IgM, IgA / mg / dl). The results showed that the combination of 0.5% of Garlic, Ginger and Guaviduca improves the production parameters of the birds, regarding weight increase and feed conversion; However, regarding the weight of the organs of the immune system, hematological profile and immunoglobulins, it was evidenced that the addition of natural prebiotic products in the diet of broilers has a positive impact on these variables. It is concluded that the use of natural products as prebiotics improves the productive parameters and the immune system of the birds, being able to be a substitute alternative to growth-promoting antibiotics. Keywords: Garlic, Ginger, Guaviduca, Broilers, performance, immune system.