A study was carried out in the Mekong Delta of Vietnam to examine how Garlic Supplementation and different levels of supplementation affected the performance of Tre Chickens. The study used experiments (3*2*3 factorial) with 2 factors. The first factor was the level of garlic supplementation, with three levels: 0.5%DM (G0.5), 1%DM (G1.0), and 1.5%DM (G1.5). The second factor was the type of garlic, with two options: Fresh Garlic (FG) and Black Garlic (BG). The study involved 180 Tre chickens, aged 6 weeks and weighing approximately 200±6.5 g/bird. Each experimental unit consisted of 10 birds, with a balanced distribution of sexes. The treatments included FG0.5, FG1.0, FG1.5, BG0.5, BG1.0, and BG1.5, where Fresh Garlic and Black Garlic were added to the basal diet at 0.5%, 1%, and 1.5% (DM) concentrations. The trial lasted for 8 weeks, covering the period from 6 to 13 weeks of age for the Tre chickens. The findings demonstrated that supplementing the diet of Tre chickens with Garlic at a concentration of 1.0 - 1.5% (DM) resulted in weight gain and improved feed conversion ratio (FCR). Notably, the G1.5 treatments yielded the most favorable outcomes. In terms of Garlic type, the BG treatments outperformed the FG treatments. The analysis of chicken manure microorganisms revealed that the G1.5 treatments exhibited the highest levels of Lactobacilli, while the G1.5 treatments demonstrated the most favorable results with regards to lower levels of E. coli and Clostridium. Overall, the results indicated that incorporating 1.5% (DM) Black Garlic into the diet of Tre chickens between 6 to 13 weeks of age produced the best outcomes.

Keywords | Tre chickens, Digestibility, Lactobacilli, E. coli, Clostridium