Résumé:
This study was conducted to evaluate the effect of phytobiotics Allium sativum (Garlic) and Allium cepa(Onion) on weight gain, food intake,reduction of the mortality rate of broilers and also their preventive effect against bacterial infections. For this work 50 broilers were divided into 5 batches (Garlic A, Onion O, Garlic Onion AO, Positive Control T+ and Negative Control T-). Phytobiotics are administered as an aqueous extract concentrated at 3g/l for batches (A, O and AO) and this throughout the breeding period. Antibiotics are administered at batch (T+). When at batch T- only pure water was administered.The weighing of the broilers was carried out every day until the day of sacrifice (45th day). The weight of broilers fed by the phytobiotics batches (A, O and AO) as well as those fed by antibiotics (batch T+) increases significantly (p<0.05).The Consumption Index of broilers of batches (A, O, AO and T+) shows their best profitability (CI<2.1) compared to the batch (T-). The mortality calculation results showed a higher rate in batch (T-) and (T+) compared to batches (A, O, AO).To test the role of phytobiotics in the prevention of bacterial infections, several studies wer carried out, namely the serological study, the microbiological study, the biochemical study and the histologicl study.Serology is negative in batches (A, O, AO and T+) and positive in batch (T-) showing contact with salmonella pullorum.Using the microbiological study reinforced by the biochemical study the strain of this salmonella was identified (Salmonella OMB). The histological study of broilers inbatches (A, O, AO and T+) is free of anylesions. where as, the broilers in batch (T-) presentes multiple liver lesions (hemorrhage, necrosis...). This study has clarified the importance of the phytobiotic effect which is close to the antibiotic effect on the performances of weight, consumption, protection against bacterial infections and on the decrease of the mortality rate.
