Abstract:
This study was carried out to evaluate the effect of adding different levels of coriander sativum in broiler diets on the production performance and dressing percentage. One hundred and twenty9 day old unsexed broiler chicks (HubbardF15) with average weight 135g were divided into three groups (40chicks/group). Each group was sub-divided into (4) replicates (10 chicks/replicate), in a completely randomized design. Three experimental diets were formulated twice to meet the nutrient requirements of broiler chicksfor starter and finisher periods. The control diet (group A) with no C. sativum(0%),diets (groups, B and C) contained (0.1 and 0.5%) of C. sativum respectively. Complete randomized design was used. The obtained data from this study was analyzed using one way ANOVA followed by least significant difference (LSD) to test the differences between all studied levels. The results showed no significant different of different levels of C. sativum (p>0.05) on feed intake, weight gain, feed conversion ratio, production efficiency factor, protein efficiency ratio, energy efficiency ratio and dressing percentage. The conclusion from this study was that group C (0.5%) ranked for the highest value in most of the studied performance parameters.
