EFFECTS OF CLOVE (Syzygium aromaticum) ON GUT MICROBIOTA AND HISTOLOGICAL TRAITS OF BROILER BIRDS

Résumé

An eight-week study was conducted to evaluate the carcass traits, gut microbiota and histological traits of broilers fed varying levels of clove powder. A total of 120 one-day old “Chikun strain” broilers were randomly allotted to five groups of 24 birds each. The treatments include: T1=Basal diet (BD; control), T2=BD+0.5gclove/kg diet, T3=BD+1.0gclove/kg diet, T4=BD+1.5gclove/kg diet and T5=BD+2.0g clove/kg diet. Each group was replicated 3 times with 8 birds per replicate in a completely randomized design (CRD). The birds were provided feed and water ad libitum for the period of the study. Data were collected on gut microbial count and histology. Results showed that the Lactobacillus counts of the caecum were highest (p<0.05) for birds fed dietary T4 and T5. The highest (p<0.05) Salmonella population was seen in birds fed the T1control diet, whereas birds fed T3, T4 and T5 had the lowest (p<0.05) Salmonella population. Birds fed T1 had the highest (p<0.05) E.coli counts when compared to T4 which had the lowest (p<0.05) counts of E.coli. The villus length of birds fed T3, T4 and T5 were statistically similar with those fed T2, while birds fed T1 had the lowest (p<0.05) villus length. The crypt depth and thickness of the muscularis were highest (p<0.05) for birds fed T5 while T1 had the lowest values. It was concluded that up to 2.0g/kg of clove powder can be safely included in broiler diet for improved gut integrity and histological traits of broiler birds. We therefore recommend inclusion level of 2g/kg diet of clove, having discovered that the inclusion of this additive at single level have more positive effects on the animals.