The Effect of Garlic Flour and Organic Chromium Supplementation on Feed Intake, Digestibility of Feed and Growth Performance of Goat
This study was aimed to evaluate garlic flour and organic chromium on feed intake, digestibility of feed and growth performance (ADG) on goats. The study was conducted for 70 days using 24 Ettawa crossbred goats and 3 PE replacement stock goats aged 8 months which were divided into three treatments which were repeated seven times. The treatments consisted of R0 : 40% native grass + 60% concentrate (CP 14.36 %; TDN 66.32 %), R1 : R0 + 250 ppm garlic flour, R2 : R1 + 1,5 ppm organic Chromium. Data were analyzed using Completely Randomized Design (CRD) with further test using Orthogonal Contrast. Results showed that Supplementation of 250 ppm garlic flour and 1,5 ppm organic chromium mineral had an effect (P<0.05) on the consumption of dry matter (CDM) and crude fiber (CCF), digestibility of crude protein (DCP) and crude fiber (DCF), increase in average daily gain (ADG) and body condition score (BCS), but had no effect (P>0.05) on consumption of organic matter (COM) and crude protein (CCP), dry matter of digestibility (DDM) and organic matter (DOM), mean rumen pH, blood glucose and total VFA of Ettawa crossbreed goats. The combination of 250 ppm garlic flour supplementation and 1.5 ppm organic chromium (R2) had the same effect as the 250 ppm (R1) garlic flour supplementation treatment in increasing CDM, CCF, ADG and BCS, but tends to reduce DCP goat feed. Hence, the supplementation of 250 ppm garlic flour (R1) and the combination of 250 ppm garlic powder supplementation and organic chromium (R2) had the same effectiveness in increasing consumption and digestibility, glucose metabolism, and growth performance of goats.
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