The effect of garlic (Allium sativum) and red onion (Allium cepa) on the histopathological signs of avian influenza disease in broiler chickens exposed to avian influenza virus subtype H9N2

Abstract

Avian Influenza (AI) virus subtype H9N2 is endemic in Iran and reported from all over the world. It causes economic losses to the poultry industry. In this study the role of garlic (Allium sativum) and red onion (Allium cepa) in reducing the severity of the histopathological signs of the avian influenza disease caused by subtype H9N2 in broiler chickens was evaluated. Toxicity of garlic and onion was evaluated first, and then the treatment groups consisting of 72 one day old Ross broiler chicks divided into 9 treatment groups were challenged with the H9N2 virus at 28 days. After one day, the challenged groups received garlic and red onion with feed for seven days. During the study, antibody titers against the H9N2 virus, clinical signs, and histopathological samples were recorded. The garlic and onion had no toxic effect on chickens. In histopathology, the percentage of goblet cells and villus diameter was statistically higher in negative control and treatment groups compared to the positive control group (p<0.05). It seems the garlic and red onion reduced the severity of the histopathological signs of the AI disease caused by subtype H9N2 in the duodenum of the broiler chickens. They are likely to play a role in repairing intestinal mucosa, by reducing the number of the viruses.

Keywords

• chickens
• garlic
• histopathology
• influenza
• onion