Effects of garlic (Allium sativum ) and vitamin E on blood profile, growth performance and internal organ characteristics of rabbit bucks

Authors

  • W. Amaduruonye Michael Okpara University ofAgriculture, Umudike, Abia State
  • B.O. Ekuma Nigeria Department of Animal Nutrition and Forage science
  • D.N. Onunkwo Michael Okpara University of Agriculture, Umudike, Abia State, Nigeria.
  • U. Herbert Michael Okpara University of Agriculture, Umudike, Abia State, Nigeria.

DOI:

https://doi.org/10.51791/njap.v44i4.513

Keywords:

Hematology, Serumbiochemistry, Organs, Rabbits, Garlic, VitaminE

Abstract

Studies have shown that garlic has medicinal, antimicrobial properties, speeds up digestion and widely used as preservatives, spice and condimentin many homes. Vitamin E on the other hand is a fat soluble vitamin with potent antioxidant properties essential for the stabilization of biological membranes, protecting cells from oxidative stress and inhibits angiogenesis. Thus, a study using thirty-six (36) pre-pubertal New Zealand White rabbit bucks was conducted to investigate the response of garlic and vitamin E supplementation on haematological indices, serum biochemistry and growth performance. The bucks were randomly assigned to four dietary treatments and replicated three times in a completely randomized design (CRD). Each dietary treatment consisted of rabbits per treatment with 3 rabbits per replicate. Four dietary treatments were formulated to meet the nutrient requirements of rabbits supplemented at 0% garlic and vitamin E (T ), 3% garlic (T ), Vitamin E (T ), and 3% garlic and Vitamin E (T ) respectively. Data collected on the growth performance, haematology and serum biochemistry parameters and on the internal organ characteristics were subjected to analysis of variance (ANOVA). Results showed that significantincrease (P<0.05) were observed in final body weight, ear length, forelimb, hind- limb and body length for rabbits fed supplementation of garlic, vitamin E and its combination, while tail length, head to shoulder significantly decreases. Hematological parameters showed significant increases in red blood cellcount for vitaminE group while T was higher on MCHC. White blood cell and its differentials increased significantly on T, T and T Serum biochemical characteristics were significantly higher on total protein, globulin and creatinine; while cholesterol, glucose and ALP reduced significantly on T , T and T  It could be concluded that combination of garlic and vitamin E improved performance and blood profile of rabbit bucks compared to when they are used individually.

Author Biographies

W. Amaduruonye , Michael Okpara University ofAgriculture, Umudike, Abia State

Department of Animal Breeding and Physiology

B.O. Ekuma , Nigeria Department of Animal Nutrition and Forage science

Nigeria Department of Animal Nutrition and Forage science

D.N. Onunkwo , Michael Okpara University of Agriculture, Umudike, Abia State, Nigeria.

College of Animal Science and Animal Production

U. Herbert , Michael Okpara University of Agriculture, Umudike, Abia State, Nigeria.

College of Animal Science and Animal Production

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Published

2020-12-27

How to Cite

Amaduruonye , W., Ekuma , B., Onunkwo , D., & Herbert , U. (2020). Effects of garlic (Allium sativum ) and vitamin E on blood profile, growth performance and internal organ characteristics of rabbit bucks. Nigerian Journal of Animal Production, 44(4), 167–176. https://doi.org/10.51791/njap.v44i4.513

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