Citation of this paper

Effects of garlic and turmeric supplements in diets on the productivity and quality of Ac chickens eggs in Vietnam

Pham Tan Nha and Le Thu Thuy

CanTho University, CanTho City, Vietnam
ptnha@ctu.edu.vn

Abstract

The study was carried out at a experimental farm situated in Chau Thanh district, Tien Giang province. A total of 250 female Ac chickens, aged 35-50 weeks, were housed on a floor covered with rice husk. The experiment was distributed completely randomly, with 5 treatments corresponding to 5 levels of addition of garlic and turmeric mixture (50% garlic + 50% turmeric: GT). The treatments were: GT0, GT0.5, GT1.0, GT1.5 and GT2.0. The experiment was repeated 5 times. A total of 25 experimental units, 10 hens per each pen. All treatments were added 0%, 0.5%, 1%, 1.5% and 2.0% (Dry material) of Fresh garlic and Turmeric mixture.

The study results indicated a significant difference (p < 0.05) in hen egg production among the treatments. Diets with a garlic and turmeric level of GT1.5 and GT2.0 demonstrated higher daily hen egg production (38.9% and 39.1%) compared to GT0 and GT0.5 treatments (36.2% and 37.6% respectively). Feed (g)/ egg (g), Feed conversion ratio: GT1.0, GT1.5 and GT2.0 treatment (3.80, 3.78 and 3.85, respectively) gave lower results than the GT0 and GT0.5 treatment (4.19 and 4.02, respectively). There was a significant improvement in yolk color score in treatments GT1.0, GT1.5 and GT2.0 (7.9, 8.4 and 8.5) compared to the other treatments (4.5 vs 6.9), with statistical significance at (p<0.05). The results showed when adding fresh Garlic and Turmeric mixture at (1.0% DM - 1.5% DM) to the basal diets of Ac chicken gave the best egg performance and quality.

Key words: garlic, turmeric, productivity, quality of egg

Introduction

In turmeric, the most important chemical component is curcumin. This is a colorant and contains many medicinal properties in turmeric. Besides, yellow turmeric also has a lot of fiber, protein, vitamin C, vitamin E, vitamin K, potassium, sodium, copper, iron, zinc, calcium, magnesium, niacin.

Garlic contains sulfur active substances such as thiosulfinate (allicin), diallyl disulfide and allylpropyl disulfide, which create aroma and determine the effects of garlic, among which, the most important is the role of allicin. Sulfur compounds contained in garlic have a strong antibacterial, anti-inflammatory effect. Daily use of garlic helps prevent flu and diseases caused by bacteria and viruses. Eating raw garlic every day helps reduce the risk of catching the flu. In addition, eating garlic also helps shorten the duration of colds, allowing sick animals to recover their health faster.

Ac chicken (Gallus gallus domesticus Brisson) has been a prominent chicken breed raised for an extended period in the provinces (Mekong Delta) and the Southeast (Tran Thi Mai Phuong and Le Thi Bien, 2007). In terms of nutritional value, Ac chicken is rich in amino acids and iron, making it beneficial for patients recovering their health, as well as for pregnant women, the elderly, and children. Additionally, consumers prefer Ac chicken eggs due to their lack of fishy or fatty smell. These eggs are known for their high content of white protein, a high yolk ratio, and a visually appealing dark color (Tran Thi Mai Phuong et al., 2007). In recent years, there has been a rise in Ac chicken egg production across several locations in the Mekong Delta. This is primarily due to the ease of raising Ac chickens, low initial investment costs, and the favorable market demand for Ac chicken eggs (Thanh Sa, 2015). Ac chickens reach maturity at an early stage (113-125 days), but their lowest laying rate is only 40.2%, with an average yield of 80.4-105 eggs per hen per year. However, Ac chicken eggs have a high nutritional composition, with protein accounting for 17.6% (Tran Thi Mai Phuong et al., 2007). Large-scale industrial production of Ac chicken eggs has recently been implemented in Tien Giang and Long An provinces (Nguyen Van Yen, 2014). Nevertheless, challenges related to feed and breeding techniques persist, leading to inconsistent productivity and an inability to reach the maximum genetic potential for egg-laying. Current research on Ac chickens primarily focuses on fostering techniques, disease prevention, and studying the effects of feed and by-products on weight gain and reproduction, such as the study conducted by Nguyen Thi My Linh (2011) which explored the use of pangasius hypphthalums in the diet of Ac chickens for weight gain and reproduction. However, there is limited research on the use of herbs added to feed or drinking water to improve egg productivity and quality in Ac chickens.

Materials and methods

Experimental birds and design

The experiment was conducted in an experimental farm, in Chau Thanh district, Tien Giang province. A total of 250 female Ac chickens at the 35-50 weeks of age were housed in floor bedded with rice husk. The experiment was distributed completely randomly, with 5 treatments corresponding to 5 levels of addition of garlic and turmeric mixture (50% garlic + 50% turmeric: GT). The treatments were: GT0, GT0.5, GT1.0, GT1.5 and GT2.0. The experiment was repeated 5 times. A total of 25 experimental units, 10 hens per each pen. All treatments were added 0%, 0.5%, 1%, 1.5% and 2.0% (DM) of Fresh garlic and Turmeric mixture (50% garlic + 50% turmeric). The trial lasted 15 weeks with Ac chickens from 35 to 50 weeks of age. Feed ingredients of basal diet was presented in Table 1.

Treatments and feeds

There were 5 treatments:

1/ GT0: Basal diet + 0% (DM) of fresh garlic and turmeric mixture

2/ GT0.5: Basal diet + 0.5% (DM) of fresh garlic and turmeric mixture

3/ GT1.0: Basal diet + 1.0% (DM) of fresh garlic and turmeric mixture

4/ GT1.5: Basal diet + 1.5% (DM) of fresh garlic and turmeric mixture

5/ GT2.0: Basal diet + 2.0% (DM) of fresh garlic and turmeric mixture

Table 1. Ingredients and chemical composition of basal diets
Variables		35-50 weeks age

Ingredients, %	Maize meal	39.3
	Broken rice	16.1
	Rice bran	12.2
	Fish meal	6.50
	Soya meal	21.0
	Lysine	0.05
	Methionine	0.15
	Bone meal	2.5
	Seashell meal	1.5
	Premix	0.8


Chemical composition and Metabolisable energy, %	ME, kcal/kg feed	2890
	ME, MJ/kg DM	12.1
	EE	3.85
	CP	20.1
	CF	4.18
	NFE	68.3
	Ca	2.95
	P	1.09

Preparation of fresh garlic and turmeric

Fresh garlic and turmeric undergo the following process: It is peeled and thinly sliced, then exposed to sunlight for a period of 4-5 days. It is then finely ground and then mixed garlic and turmeric together in a ratio of 50% (DM) garlic + 50% (DM) turmeric and cooled for use in the experiment.

To maintain uniformity during the experiment, all the required feed components were obtained in a single purchase from a dedicated store. The foundational diet was carefully formulated to consist of 12.1 MJ ME/kgDM and 20% CP. As per the experimental plan, the black garlic powder was meticulously blended with water prior to its consumption. The chemical compositions of fresh Garlic and Turmeric can be found in Table 2.

Table 2. Chemical compositions of fresh Garlic and Turmeric
Item	Fresh garlic	Item	Turmeric, %

Sugar dissolved in water	450, mg/g	Water	9.5
Total polyphenols	13.91, mg/g (Calculated by gallic acid)	OM	96.5
Total flavonoids	3.22, mg/g (Calculated by rutin)	Protein	6.32
Compound Amadori/Heyns	10 mg/g	EE	5.15
Fructan	580 mg/g	Carbohydrate	69.4
Leucin	58.62, mg/100 g	Caroten calculated by Vitamin A	50 UI
Isoleucin	50.04, mg/100 g	Essential oil	5.8
Cystein	81.06, mg/100 g	Curcumin	2.1
Phenylalanin	55.64, mg/100 g	Ash	3.5
Tyrosin	449.95, mg/100 g
Nguyen ngoc Nhu Y and Pham Tan Nha, 2023

Housing and management

Female Ac chickens were raised in an open-sided house, divided into 25 pens measuring 1 x 1 x 0.5m each, separated by netting. Each cage was equipped with feeding and drinking troughs. The birds were fed three times a day, at 7.00, 13.00, and 17.00 hours, with the amount of feed adjusted weekly based on the actual egg productivity, increasing from 2% to 3% per week. The chickens had free access to water. Prior to the start of the experiment, the chickens were vaccinated against common diseases, including Gumboro, H5N1, and fowl pox.

The daily intake of feed and nutrients was measured by collecting and weighing the feed and refusals every morning. The body weight of the chickens was recorded weekly with a 5% weighing interval. The feed conversion efficiency (FCR) was determined by dividing the weight of feed consumed by the weight of eggs produced on a weekly basis.

Hen egg production was calculated using the method proposed by Ahmad et al. (2010), which involves determining the feed efficiency per dozen eggs. The egg production rate was calculated by dividing the total number of eggs produced by the hens by the total number of live hens.

FCR= Daily feed consumed / Daily egg mass

Chemical analyses

The feeds provided were analyzed for their chemical compositions, including dry matter (DM), organic matter (OM), crude protein (CP), ether extract (EE), crude fiber (CF), and ash. The analysis followed the procedures outlined in AOAC (1990). NDF (neutral detergent fiber) analysis was conducted according to the method described by Van Soest et al (1991), and metabolizable energy (ME) was calculated using the formula by Janssen (1989).

Statistical analysis

The collected data were analyzed using the General Linear Model (GLM) in Minitab program version 18.1.0 (Minitab, 2018). To determine significant differences between two treatments, the Tukey method in Minitab (2018) was employed.

Results and discussion

Egg performance of Ac chicken

Figure 1. Effect of garlic and Turmeric Levels supplementation on Ac chicken day egg production

Table 3. Effect of Garlic and Turmeric supplementation on production performance of Ac chicken
Item	Garlic and Turmeric mixture (50%+50%)					p	SE
Item	GT0	GT0.5	GT1.0	GT1.5	Gt2.0	p	SE

Initial body weight (g/bird)	900	897	895	905	903	11.0	0.77
Number of egg production/treatments	380^c	395^b	402^ab	408^a	411^a	8.6	0.003
Hen day egg production (%)	36.2^c	37.6^b	38.3^ab	38.9^a	39.1^a	0.9	0.04
Egg mass (g)	35.1^c	35.6^b	35.9^a	36.2^a	36.0^a	0.7	0.05
Feed (g)/ egg (g), FCR	4.19^a	4.02^a	3.80^b	3.78^b	3.85^b	0.5	0.038
Feed (kg)/ 10 (g)	1471^a	1431^b	1364^d	1368^d	1386^c	0.08	0.042
Feedintake/hen/day (g)	53.2	53.8	52.2	53.2	54.2	1.4	0.06

Table 3 presents the egg production performance of Ac Chicken with garlic and turmeric incorporated into the diet. The study results indicated a significant difference (p< 0.05) in hen egg production among the treatments. Diets with a Garlic and Turmeric level of GT1.5 and GT2.0 demonstrated higher daily hen egg production (38.9% and 39.1%) compared to GT0 and GT0.5 treatments (36.2% and 37.6% respectively). This difference was statistically significant.

However, there were not a significant difference (p>0.5) in Ac chicken egg production between GT1.0, GT1.5 and GT2.0 treatments.

The egg weight followed a similar trend to the laying rate, with the highest egg weight observed in the GT1.0, GT1.5 and GT2.0 treatment level (35.9g, 36.2g, and 36.0g, respectively), compared to GT0 and GT0.5 treatments (35.1g and 35.6g, respectively). This difference was statistically significant.

Figure 2. The effect of Garlic and Turmeric Levels supplementation on FCR, feed (g)/egg (g)

Feed (g)/ egg (g), FCR: GT1.0, GT1.5 and GT2.0 treatment (3.80, 3.78 and 3.85, respectively) gave lower results than the GT0 and GT0.5 treatment (4.19 and 4.02, respectively). It can be explained that because GT1.0, GT1.5 and GT2.0 treatment use feed efficiently, the FCR of feed consumed on eggs was reduced compared to other treatments.

Egg quality traits

Table 4. Effect of Garlic and Turmeric supplementation on egg performance of Ac chicken
Parameters	Garlic and Turmeric mixture (50%+50%)					SE	p
Egg quality traits	GT0	GT0.5	GT1.0	GT1.5	GT2.0	SE	p

Egg weight (g)	35.1	35.6	35.9	36.2	36.0	0.7	0.06
Egg shape index	76.1	75.7	75.0	74.8	75.4	1.05	0.63
Egg shell thickness (mm)	0.36	0.37	0.38	0.39	0.37	0.02	0. 19
Shell ratio	11.3	11.6	12.1	12.2	11.9	0.22	0.36
Albumin weight (g)	19.3	19.5	20.1	20.6	20.0	0.9	0.78
Albumin height (mm)	8.68	8.89	9.0	9.08	9.11	0.69	0.36
Albumin index	0.07	0.08	0.09	0.09	0.08	0.01	0.68
Albumin ratio	55.0	54.8	56.0	56.9	55.6	0.61	0.77
Yolk weight (g)	11.8	12.0	11.5	11.2	11.7	0.23	0.27
Yolk height (mm)	15.80	15.90	16.07	15.95	15.97	0.17	0.32
Yolk index	0.41	0.42	0.415	0.42	0.40	0.55	0.42
Yolk ratio	33.7	33.6	31.9	30.9	32.5	0.24	0.34
Yolk colour score	4.5^c	6.9^b	7.9^ab	8.4^a	8.5^a	0.23	0.01
HU	85.1^d	86.4^c	87.8^b	90.8^a	89.6^a	1.23	0.05
^{a, b, c} row means with different superscripts are significantly different, (p<0.05)

Table 4 presents the egg geometric traits of the experimental birds. In this study, various external and internal parameters of the eggs were measured, including egg length (cm), egg width (cm), egg shape index, egg shell weight (g), egg weight (g), shell thickness (mm), shell ratio, albumin mass (g), albumin height (mm), albumin index, albumin ratio, yolk weight (g), and yolk index. The results indicated that there were no significant differences observed between treatments for these egg parameters.

However, it is worth noting the study by Nguyen Thị Tam et al. (2018), which reported slightly higher yolk color with an increased level of probiotic and Vitamin ADE in layer diets. Overall, based on the results of this study, the inclusion of Garlic Type and Levels in poultry diets did not have a significant impact on egg quality traits, except for yolk color and Haugh Unit.

Figure 3. The effect of Garlic and Turmeric Levels supplementation on Yolk colour score

However, a significant improvement in yolk color score was observed in the GT1.0, GT1.5, and GT2.0 treatments (7.9, 8.4, and 8.5, respectively) compared to the other treatments (4.5 vs 6.9). This difference was statistically significant (p<0.05). This finding is consistent with the results of the present study and the studies conducted by Nguyen Thi Tam et al (2018) and Nguyen Khanh Duy et al (2022), where no significant differences (p>0.05) in egg weight were reported when birds were fed probiotic and Vitamin ADE at levels up to 2.0% and 3.0%, respectively.

Figure 4. The effect of Garlic and Turmeric Levels supplementation on Haugh Unit

In the Haugh Unit, the GT1.5 and GT2.0 treatments showed higher values (90.8 and 89.6, respectively) compared to the GT0, GT0.5, and GT1.0 treatments (85.1, 86.4, and 87.8, respectively) (p<0.05).

Table 5. Blood biochemical indicators of Ac chicken supplemented Garlic and Turmeric mixture in diets (mmol/L)
Item	Treatment					Normal index of human
Item	GT0	GT0.5	GT1.0	GT1.5	GT2.0	Normal index of human

Quantification of Triglycerid	1.17	0.98	0.90	0.75	0.51	0.46 - 1.88
Quantification of total cholesterol	3.94	3.7	3.4	2.9	2.6	3.9 - 5.2
HDL-C (High density lipoprotein Cholesterol)	3.06	2.78	2.56	2.38	2.06	> 0.9
LDL-C (Low density lipoprotein Cholesterol)	1.78	0.91	1.79	1.14	0.99	< 3.4
Quantification of Albumin (g/L)	17.10	16.1	14.6	14.9	13.3	34 - 48
Center Lab Vietnam of Cantho city

At the end of the experiment, it was time to take the chicken's blood to check blood chemistry.

The triglyceride index is high, it will affect the blood transport process that will cause many negative effects on health.

Fat accumulation in the walls of blood vessels for a long time will cause narrowing of the coronary arteries, causing heart attacks and strokes. If the Triglyceride index is high, often, the patient is at risk of atherosclerosis, high blood pressure, obesity, hyperlipidemia.

The adding garlic and turmeric mixture into the diet, the triglyceride index in the blood of Ac chicken decreases, which is good for the health of chicken. Consumers using low triglyceride chicken meat and egg will be good for their health as well. Triglyceride index was lowest in treatment GT1.5 and GT2.0 (0.75 and 0.51 mmol/L).

Figure 5. The effect of garlic and turmeric mixture on quantification of triglycerid

Quantification of total cholesterol decreare from GTO treatment to GT2.0 treatment. It was highest at GTO treatment (3.94 mmol/L) and It was lowest at GT2.0 treatment (2.6 mmol/L). This showed that garlic and turmeric mixture made quantification of total cholesterol in chicken blood decrease. HDL-C, LDL-C and Quantification of Albumin decreare from GTO treatment to GT2.0 treatment, it was lowest at GT2.0 treatment (2.06 mmol/L, 0.99 mmol/L and 13.3 g/L; respectively).

Figure 6. The effect of garlic and turmeric mixture on quantification of total cholesterol

Cholesterol is an essential and indispensable factor for the body. However, if the body is provided with too much cholesterol, unused cholesterol can accumulate in blood vessels. For a long time, it will form plaques, narrow and clog blood vessels, cause many cardiovascular disease and stroke risk.

The total cholesterol test index reflects the risk of cardiovascular disease. Therefore, the higher the total cholesterol test result is, the greater the risk of cardiovascular disease is.

When adding garlic and turmeric mixture, the total cholesterol in the blood of Ac chicken decrease, which is good for the health of chicken as well as for human health when using this chicken meat and egg.

The lowest total cholesterol in the treatment were GT1.5 and GT2.0 (2.9 and 2.6 mmol/L)

Conclusions

The incorporation of a mixture of fresh garlic and turmeric (50%+50%) into the basal diets at 1.0% (DM) to 1.5% (DM) for Ac chickens, resulting in improved egg production and quality.

Acknowledgements

The author expresses gratitude to the management of the Ac chicken farm at Than Huu Nghia Commune, Chau Thanh District, Tien Giang Province for providing favorable conditions and supplying the necessary equipment for conducting the experiment.

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