TY - JOUR ID - TI - EFFECT OF ADDING DIFFERENT LEVEL OF MARJORAM (ORIGANUM VULGARE) POWDER TO THE DIET IN SOME IMMUNOLOGICAL CHARACTERISTICS AND MICROBIAL GUT OF BROILER تأثير أضافة مستويات مختلفة من مسحوق البردقوش ( ORIGANUM VULGARE ) الى العليقة في بعض الصفات المناعيه و المجتمع المايكروبي للقناة الهضمية لفروج اللحم AU - Bushra S.R.Zangana Salahuddin M. Al- Mashhadani د. بشرى سعدي رسول زنكنة صلاح الدين مهدي المشهداني PY - 2017 VL - 9 IS - 2 SP - 135 EP - 145 JO - Euphrates Journal of Agricultural Science مجلة الفرات للعلوم الزراعية SN - 20723857 AB - This experiment was conducted to investigate the effect of adding different levels of dietary Marjoram (Origanum vulgarae) powder supplementation in some immunological characteristics and microbial gut of broiler reared for 42 days . Four hundred and fifty one old day chicks of Ros 308 were randomely divided into five treatments (90 chicks per treatment) with three replicates (30 chicks per replicate). Chicks were fed on starter and final rations with 23 and 20 % crude protein and 3027 and 3195.3 Kcal / kg diet respectively, in addition to the five levels of Marjoram powder 0, 0.5, 1, 1.5 and 2 % to diet as T1, T2, T3, T4 and T5 respectively. Results revealed the following :-The T3 group was significantly exhibited higher (P<0.05) follicles Fabricia relative weight and its index as compared with T1 group . Antibodies level against Newcastle and gumboro virs was significantly higher (P<0.05) in T5 group was well in comparison with T1 group . Average total E.coli count was significantly low (P<0.05) and Lactobacilli count was significantly higher (P<0.05) in duodenum for supplemented groups (T2, T3, T4 , T5) as compared with T1 group.In conclusion , supplementing different levels of Marjoram (Origanum vulgarae) powder to highest growth of lactobacilli bacteria in duodenum will highest antibodies levels against Newcastle and gumboro virs .

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