Production and antimicrobial sensitivity of Guava leaf in broiler
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The study was conducted to apply the possibility of treated guava (Psidium guajava) leaf meal in broiler diets to determine the effects of it’s at various levels of dietary treatment on production and quality characteristics of broiler. For this 180 day old broiler chicks (Cobb 500) were taken and divided into four treatments, each with three replications (15 birds/ replication) at the age of four or day and then offered manually prepared diets supplemented with 0%, 2.5%, 3.5 %, 4.5 % guava leaf meal after treating by means of some physical and chemical processes. The result showed that, fat content and mortality rate were decreased with increased level of guava leaf meal up to 4.5% level. However guava leaf extract had significant effect on antibacterial activity basically higher against E. coli followed by streptococcus sp. and staphylococcus sp. and was significant at 5 % level of significance. The results of the study suggest that supplementation of guava leaf meal (Psidium guajava) up to 4.5% level in diets has has high potential as commercial applications for production performances and antimicrobial sensitivity of broiler.