Effect of garlic extract (Allium sativum) on hematological and clinical chemistry parameters of laying quail

The purpose of this study was to determine the effect of garlic extract (Allium sativum) in drinking water on the hematological profile of laying quail. In a completely randomized design (CRD), one hundred and twenty laying quail were randomly allocated to four treatments, with six replicates of five quail each. The treatment drink water are as follows, the control P0 (0%), 1% garlic extract (P1), 2% garlic extract (P2) and 4% garic extract (P3). Feed and water were supplied ad libitum. The parameters measure were; the number of erythrocytes, hemoglobin, hematocrit, lymphocytes, monocytes and granulocytes. Blood samples from each quail were collected to analyze the hematological parameters. The result of hematological data showed that supplementation of garlic extract in drinking water had a significant effect (P<0.05) on hemoglobin levels, but did not have a significant effect (P>0.05) on erythrocyte, hematocrit, lymphocyte, monocyte and granulocyte levels. Meanwhile, the hemoglobin levels themselves showed that treatment P2 (2%) had a significant effect compared to other treatments. Based on clinical chemistry it shows that adding garlic extract with concentrations of 0% (control), 1%, 2% and 4% to drinking water does not have a significant effect (P>0.05) on Aspartate transamnase (AST), Alanine aminotransferase (ALT), total cholesterol, triglycerides, BUN, creatinine and glucose. It can be concluded that the best treatment is giving 2% extract in drinking water which is able to improve the haematological profile of quail in terms of increasing hemoglobin levels.