Effects of black pepper, tulsi, peppermint, garlic, black cumin, papaya, cinnamon and patent probiotics on growth performance of broiler

Authors

  • Mohammad Rohul Amin Department of Physiology and Pharmacology, Faculty of Animal Science and Veterinary Medicine, Patuakhali Science and Technology University, Barishal-8210, Bangladesh
  • Md Mehedi Hasan Khokon Department of Physiology and Pharmacology, Faculty of Animal Science and Veterinary Medicine, Patuakhali Science and Technology University, Barishal-8210, Bangladesh
  • Nasrin Akter Department of Physiology and Pharmacology, Faculty of Animal Science and Veterinary Medicine, Patuakhali Science and Technology University, Barishal-8210, Bangladesh
  • Md Nurul Al Imran Department of Physiology and Pharmacology, Faculty of Animal Science and Veterinary Medicine, Patuakhali Science and Technology University, Barishal-8210, Bangladesh
  • Md Jasim Uddin Department of Physiology and Pharmacology, Faculty of Animal Science and Veterinary Medicine, Patuakhali Science and Technology University, Barishal-8210, Bangladesh
  • Md Ahsanur Reza Department of Physiology and Pharmacology, Faculty of Animal Science and Veterinary Medicine, Patuakhali Science and Technology University, Barishal-8210, Bangladesh

DOI:

https://doi.org/10.3329/aajbb.v4i3.65075

Keywords:

medicinal plants, probiotics, growth performance, broiler

Abstract

The experiment was conducted in Department of Physiology and Pharmacology, FANSVM, PSTU to study the effects of seven indigenous medicinal plants [black pepper (Piper nirgum), tulsi (Ocimum sanctum), peppermint (Mentha piperita), garlic (Allium sativum), black cumin (Nigella sativa), papaya (Carica papaya), cinnamon (Cinnamomum verum)] and two patent probiotics (SS Bio® and Poultrystar Sol®) on the growth performance (body weight and FCR) in broiler. The effects of black pepper, tulsi, peppermint, garlic, black cumin, papaya, cinnamon, SS Bio® and Poultrystar Sol® on hematological parameters (TEC, Hb and PCV) and biochemical parameter (blood glucose) were also observed. One hundred broiler were randomly divided into ten groups (A, B, C, D, E, F, G, H, I and J), each consisting of ten broiler. Group A was kept as control. 10% water extract of black pepper (seed), tulsi (leaves), peppermint (leaves), garlic (bulbs), black cumin (seed), papaya (leaves), cinnamon (bark) were administered orally to the broiler of group B, C, D, E, F, G and H, respectively. Broiler of group I and J received orally SS Bio® and Poultrystar Sol®, respectively. Black pepper, tulsi, peppermint, garlic, black cumin, papaya, cinnamon, SS Bio® and Poultrystar Sol® were significantly (p<0.01 and p<0.05) increased body weight and FCR up to the experimental period. TEC was significantly (p<0.05) increased at garlic treated broiler. After treatment with peppermint, garlic, black cumin, papaya, cinnamon, SS Bio® and Poultrystar Sol®, Hb content increased significantly (p<0.05) in broiler. Black pepper, tulsi, peppermint, black cumin, papaya, SS Bio® and Poultrystar Sol® treatment significantly (p<0.01 and p<0.05) increased PCV in broiler. Peppermint, garlic, black cumin, papaya, cinnamon, SS Bio® and Poultrystar Sol® caused significantly (p<0.01 and p<0.05) increased blood glucose. Tulsi decreased (p<0.05) significantly blood glucose. The present study reveal that indigenous medicinal plants can be used as alternatives to patent probiotics in broiler.

Asian Australas. J. Biosci. Biotechnol. 2019, 4 (3), 135-141

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Published

2019-12-31

How to Cite

Amin, M. R. ., Khokon, M. M. H. ., Akter, N., Imran, M. N. A. ., Uddin, M. J., & Reza , M. A. . (2019). Effects of black pepper, tulsi, peppermint, garlic, black cumin, papaya, cinnamon and patent probiotics on growth performance of broiler. Asian-Australasian Journal of Bioscience and Biotechnology, 4(3), 135–141. https://doi.org/10.3329/aajbb.v4i3.65075

Issue

Vol. 4 No. 3 (2019)

Section

Research Articles

License

Copyright (c) 2019 Mohammad Rohul Amin, Md Mehedi Hasan Khokon, Nasrin Akter, Md Nurul Al Imran, Md Jasim Uddin, Md Ahsanur Reza

Creative Commons License

This work is licensed under a Creative Commons Attribution 4.0 International License.