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Effect of addition different levels of dried onion and garlic on digestibility, caecotrophy and caecum activity of rabbits [electronic resource].

By:

El-Sayaad, G. A. E

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Language: English Summary language: Arabic Description: P. 115-126Other title:

تأثير اضافة مستويات مختلفة من البصل والثوم المجفف ومخاليطهم على معاملات الهضم وظاهرة الاجترار الكاذب Coprophagy ونشاط الاعور فى الارانب [Added title page title]

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Mansoura University journal of animal and poultry production, 2011 v.2 (6) [electronic resource].

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In: Mansoura University Journal of Animal and Poultry Production 2011.v.2(6)Summary: A total number of 42 male New Zealand white (NZW) rabbits at the age of 14 weeks were randomly divided into seven experimental groups (6 male for each) to study the effect of adding dried onion ( DO) and garlic (00) on nutrients digestibility , caecotrophy and caecum activity. Rabbits were fed a basal diet supplemented with different levels of DO and DG as follows: 1) control group (CG), 2) CG+1 % 00, 3) CG+1.5 % DO, 4) CG+1% DG, 5) CG+1.5 % DG, 6) CG +0.5 % 00+0.5% DG, 7) CG +0.75% DO +0.75' % DG, respectively. All diets were formulated to be iso-¬nitrogenous and iso-caloric.

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A total number of 42 male New Zealand white (NZW) rabbits at the age of 14 weeks were randomly divided into seven experimental groups (6 male for each) to study the effect of adding dried onion ( DO) and garlic (00) on nutrients digestibility , caecotrophy and caecum activity. Rabbits were fed a basal diet supplemented with different levels of DO and DG as follows: 1) control group (CG), 2) CG+1 % 00, 3) CG+1.5 % DO, 4) CG+1% DG, 5) CG+1.5 % DG, 6) CG +0.5 % 00+0.5% DG, 7) CG +0.75% DO +0.75' % DG, respectively. All diets were formulated to be iso-¬nitrogenous and iso-caloric.

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