Synergistic impacts of garlic and curcumin on growth performance, carcass characteristics, immunity, antioxidant status, and gut histology of broiler chickens

Abstract

This investigation estimated the synergistic influences of garlic (Ga) and curcumin (Cu) supplementation on the growth performance, carcass features, immunity, antioxidant capacity, and gut histology of broiler chickens. A total of 300 Cobb 500 chicks were assigned to five dietary treatments: T1 (control) fed only basal diet; T2 fed basal diet supplemented with 0.25% Ga+0.25% Cu, T3: fed basal diet supplemented with 0.25% Ga+0.50% Cu, T4: fed basal diet supplemented with 0.50% Ga+0.25% Cu, and T5: fed basal diet supplemented with 0.50% Ga+0.50% Cu. The maximum inclusion level (0.50% Ga + 0.50% Cu, equivalent to 5 g/kg diet each) produced the greatest final body weight, weight gain and feed conversion ratio despite no change in feed intake according to the results which demonstrated a significant enhancement in growth performance with supplementation. While intramuscular fat dropped in the supplemented groups carcass yield and breast protein content increased significantly suggesting improved nutrient utilization and lean tissue accretion. Furthermore, birds given garlic and curcumin had improved mineral content in their breast meat and higher serum calcium and phosphorus concentrations. As evidenced by increased albumin levels and decreased serum AST and creatinine supplementation improved liver and kidney function indicators. IgG and IgM concentrations were highest in T5 birds, indicating an improvement in immune status. Superoxide dismutase activity was higher and malondialdehyde levels were lower, indicating a reduction in oxidative stress and an improvement in antioxidant defenses. Histologically supplemented birds-especially those in T5-showed longer healthier intestinal villi and well-preserved bursal follicles suggesting enhanced immune organ development and gut integrity. T5 achieved the greatest net revenue and efficiency according to economic evaluation. The results showed that curcumin and garlic work in concert to improve broiler performance, health and profitability. This is a natural substitute for antibiotics.