effect of adding fermented garlic (Allium sativum) peel extract through drinking water on intestinal histology, meat chemistry, and digestive tract microbes of broilers

The study aimed to determine the effect of additional fermented garlic peel extract through drinking water on intestinal histology, meat chemical quality, and microbes of the digestive tract of broilers aged 4 weeks. The research was conducted at Sesetan Farm, Faculty of Animal Science, Udayana University, Jalan Raya Sesetan, Gang Markisa Number 5, Sesetan Village, South Denpasar District, Denpasar City, Bali. The design used was a completely randomized design with 4 treatments and 4 replicates, each replicate containing 5 broilers so the total number of broilers used was 80. The treatments given were broiler chickens given drinking water without garlic peel extract P0 (Control), broiler chickens treated with 1.5% garlic peel extract in drinking water (P1), broiler chickens treated with 3% garlic peel extract in drinking water (P2), broiler chickens treated with 4.5% garlic peel extract in drinking water (P3). The variables observed were villi height, kripta depth, ash content, water content, fat content, protein content, carbohydrate content, total plate count (TPC), lactic acid bacteria (BAL), escherichia coli, and Coliform.