Impact of coriander (Coriandrum sativum), garlic (Allium sativum), fenugreek (Trigonella foenum-graecum) on zootechnical performance, carcass quality, blood metabolites and nutrient digestibility in broilers chickens

Figures & data

Table 1. Basal diet composition.

Name of ingredient	Starter feed (g/kg of diet)	Finisher feed (g/kg of diet)
Maize	660.0	670.0
Wheat bran	155.0	150.0
Corn oil	23.25	31.00
Corn gluten meal (32%)	91.55	60.30
Lysine	0.55	0.50
Methionine	1.10	2.00
Cotton seed cake (25%)	55.00	70.00
Lime stone	4.55	9.00
Salt	2.25	2.25
Vitamin premix^a	3.00	3.00
Mineral premix^b	2.55	2.55
Determined nutrient composition
Dry matter	930.0	925.0
ME (MJI/kg)	13.50	13.6
Crude protein	245.25	215.5
Ash	85.5	85.56
Crude fibers	15.25	15.25
Ether extract	45.45	45.52

^a Providing per kilogram of diet:vitamin D3, 2500 IU; vitamin A, 9500 IU; vitamin K, 3 mg; vitamin E 20 IU; riboflavin, 6.6 mg; thiamine, 2.0 mg; pyridoxine, 3 mg; niacin, 30 mg; D-pantothenic acid, 100 mg; cyano-cobalamin, 20 µg; biotin, 0.1 mg; folic acid, 1.5 mg; choline, 500 mg;.

^b Providing per kilogram of diet: Zn, 80.0; Mn, 90 mg; Cu, 10 mg; I, 1 mg; and Se, 0.2 mg; Fe, 50 mg.

Table 2. Basic ingredients of coriander, garlic and fenugreek (%).

Basic ingredients	Fenugreek	Garlic	Coriander
Fat	4.13	2.46	16.9
Protein	27.6	15.6	11.9
Carbohydrate	44.5	65.0	53.0
Fiber	5.9	3.76	42.5
Moisture	3.8	5.62	8.85
Ash	3.2	5.45	4.59
Vitamin C (mg)	11.0	14.5	22.0
Vitamin A (IU)	1150	890	0.00
Pyridoxine (mg)	0.7	11.5	0.00
Niacin (mg)	6.50	4.42	2.15
Riboflavin (mg)	0.56	0.25	0.250
Thiamine (mg)	0.41	0.15	0.245
Folate (µg)	56	46	58
Nicotinic acid (mg)	1.15	13.0	0.19
Iron (mg)	32.5	5.24	15.42
Calcium (mg)	175	22.4	709
Phosphorus (mg)	295	9.55	410
Zinc (mg)	2.55	0.54	4.75
Manganese (mg)	1.32	0.16	0.145
Magnesium (mg)	192	3.99	332
Selenium (µg)	6.35	4.22	3.46

Table 3. Effect of dietary mixture of coriander, garlic and fenugreek on live body, carcass, heart, liver, gizzard and dressing percentage at starter phase.

Groups	A	B	C	D	p Values
Live weight (g)	935^a±88.3	922^a±86.2	937^a±35.7	822^b±49.5	.006
Carcass weight (g)	570^a±33.6	589^a±62.7	542^ab±25.0	494^b±11.5	<.001
Gizzard weight (g)	24.1 ± 1.13	27.0 ± 4.93	23.9 ± 5.38	26.5 ± 2.27	.314
Heart weight (g)	3.50 ± 1.51	5.25 ± 1.75	4.50 ± 2.07	3.75 ± 2.25	.269
Liver weight (g)	17.6 ± 6.57	19.3 ± 4.33	14.6 ± 3.46	17.8 ± 4.80	.276
Dressing %	61.3 ± 5.50	63.9 ± 4.28	57.9 ± 3.09	60.3 ± 3.70	.059

Notes: Means in the same row with different superscripts are significantly different at p = .05. A: control; B: 1% coriander, garlic and fenugreek; C: 2% coriander, garlic and fenugreek; D: 3% coriander, garlic and fenugreek.

Table 4. Effect of dietary mixture of coriander, garlic and fenugreek on live body, carcass, heart, liver, gizzard and dressing percentage at finisher phase.

Groups	A	B	C	D	p Values
Live weight (g)	1775 ± 130	1854.3 ± 33.1	1624 ± 131	1762 ± 279	.071
Carcass weight (g)	1080^b±42.1	1192^a±19.5	949^c±16.2	1042^bc±144	<.001
Gizzard weight (g)	32.0 ± 5.75	39.4 ± 8.08	31.4 ± 8.97	38.6 ± 6.61	.073
Heart weight (g)	7.50 ± 1.51	10.1 ± 4.08	8.50 ± 2.07	8.75 ± 4.77	.497
Liver weight (g)	39.6 ± 6.56	40.3 ± 8.10	36.3 ± 9.16	40.1 ± 8.18	.724
Dressing%	61.0 ± 3.15	64.0 ± 0.99	59.0 ± 5.14	60.0 ± 8.26	.189

Notes: Means in the same row with different superscripts are significantly different at p = .05. A: control; B: 1% coriander, garlic and fenugreek; C: 2% coriander, garlic and fenugreek; D: 3% coriander, garlic and fenugreek.

Table 5. Effect of dietary mixture of coriander, garlic and fenugreek on apparent ileal digestibility (%) of nutrients in broilers at starter phase.

	A	B	C	D	p Value
Dry matter	64.7 ± 2.00	66.3 ± 2.12	65.4 ± 2.75	65.3 ± 2.57	.61
Ash	45.7 ± 2.32	45.5 ± 2.31	44.9 ± 2.75	45.2 ± 1.73	.91
Crude protein	76.8 ± 3.56	79.6 ± 2.82	77.9 ± 1.88	79.3 ± 2.79	.20
Crude fat	80.3 ± 3.52	81.3 ± 4.55	81.4 ± 3.47	82.8 ± 3.72	.67
Nitrogen free extract	89.8 ± 2.65	89.7 ± 3.40	88.9 ± 1.89	89.4 ± 2.57	.92
Calcium	35.2 ± 2.43	36.1 ± 2.83	34.1 ± 2.02	35.5 ± 3.13	.50
Phosphorus	37.1 ± 2.73	37.3 ± 3.20	36.7 ± 3.38	39.0 ± 2.27	.39

Note: A: control; B: 1% coriander, garlic and fenugreek; C: 2% coriander, garlic and fenugreek; D: 3% coriander, garlic and fenugreek.

Table 6. Effect of dietary mixture of coriander, garlic and fenugreek on apparent ileal digestibility (%) of nutrients in broilers at finisher phase.

	A	B	C	D	p Value
Dry matter	67.5 ± 2.08	67.6 ± 1.29	67.1 ± 1.17	68.5 ± 1.52	.33
Ash	43.5 ± 1.32	43.1 ± 2.89	43.5 ± 2.59	44.1 ± 2.70	.87
Crude protein	71.8^b±2.09	76.8^c±1.21	68.2^a±1.29	73.9^b±1.25	.01
Crude fat	83.9^b±1.35	88.3^d±1.24	82.1^a±1.25	86.4^c±1.21	.01
Nitrogen free extract	84.3^bc±1.10	83.5^b±1.00	81.6^a±1.01	85.8^c±1.36	.02
Calcium	33.4^b±1.31	32.8^ab±1.13	31.2^a±1.11	33.9^b±1.28	.01
Phosphorus	32.5^b±1.25	31.6^ab±1.15	30.8^a±1.04	33.2^b±1.12	.02

Notes: Means presented in the same row with different superscripts are significantly different at p = .05; A: control; B: 1% coriander, garlic and fenugreek; C: 2% coriander, garlic and fenugreek; D: 3% coriander, garlic and fenugreek.

Table 7. Effect of dietary mixture of coriander, garlic and fenugreek on blood parameters in broilers at starter phase.

Metabolites	A	B	C	D	p Value
Triglyceride (mg/dl)	47.1^b±2.45	43.3^a±2.47	46.8^ab±2.52	50.0^b±2.86	.01
Total cholesterol (mg/dl)	108 ± 6.35	108 ± 5.92	111 ± 4.62	114 ± 4.58	.08
LDL (mg/dl)	48.3^b±6.79	37.6^a±2.54	40.7^a±5.04	35.3^a±3.40	.01
HDL (mg/dl)	52.8^a±1.68	60.2^b±3.90	59.0^b±3.38	53.9^a±2.72	.02
Glucose (mg/dl)	12.0 ± 0.66	11.8 ± 0.68	11.7 ± 0.99	12.2 ± 0.88	.52
Total protein (g/dl)	4.19 ± 0.74	3.94 ± 0.71	4.05 ± 0.60	3.81 ± 0.58	.71

Notes: Means presented in the same row with different superscripts are significantly different at p = .05; A: control; B: 1% coriander, garlic and fenugreek; C: 2% coriander, garlic and fenugreek; D: 3% coriander, garlic and fenugreek.

Data availability statement

These data are available in student thesis.