immunological response and nutritional effects of lactobacillus spp.-fermented garlic on turkey broilers

In the era of free antibiotics used in animal production, the application of feed additives should be prioritized to improve poultry health and production. this study was conducted to evaluate the influences of garlic fermented by lactobacillus spp. on the growth rate, intestinal microorganisms, and immune response of turkey broilers. a completely randomised design was used, involving 90 turkey broilers aged 1–56 days, with five treatments and three replicates per treatment. the birds were given feed and water ad libitum for entire the experiment period. the treatments included the supplement of aqueous extract from fermented garlic (fg) to drinking water. the results showed that broilers supplemented with 0.8% fg exhibited the largest final body weight (1,158 g/bird), body weight gain (19.64 g/bird/day), and significantly improved feed conversion ratio (1.962) while decreased the feed intake of turkey broilers from to 1–56 days. the immune organ indices including the spleen, thymus, and bursa of fabricius indices were increased in the treatment of 0.6% fg (p<0.05) while antibody titres (at 28 and 42 days of age) were improved in the 0.6% and 0.8% fg treatment (p<0.05). clostridium perfringens and salmonella spp. were not detected in the intestines of these birds, while the amount of escherichia coli was reduced (p<0.05) and lactobacillus spp. increased (p>0.05) without a significant effect. it can be concluded that supplementation with 0.8% fg improved growth performance, and 0.6% fg may enhance the immunity of turkeys. the use of 0.6 and 0.8% fg could be widely applied for poultry production.