1 EFFECT OF PHYSIOLOGICAL AND CHEMICAL NANO GARLIC SUPPLEMENTATION ON BROILER CHICKENS Mohamed R. El-Gogary 1 , Ayman Y. El-Khateeb 2* and Asmaa M. Megahed 1 1 Department of Poultry Production, Faculty of Agriculture, Mansoura University, 35516, Egypt 2 Department of Agricultural Chemistry, Faculty of Agriculture, Mansoura University, Mansoura 35516, Egypt Email: aymanco@mans.edu.eg Abstract The aim of this study was to investigate the effects of dietary supplementation with garlic extract 1g/kg and synthesized calcium nanoparticles with garlic extract (0.5 and 1 g/kg) on growth performance, blood profiles and histology in broilers. A total of one hundred twelve1-d-old unsexed broiler chicks were randomly allotted to 4 treatments with 4 replications per treatment and 28 chicks per pen floor. Feed and water were offered ad libitum till the termination of the trial after 42 days. Growth performance parameters and blood parameters were measured. The LBW, BWG, FI and FCR of broilers fed the control group, garlic extract 1 g/kg and Nano garlic 0.5g/kg were no significant but feeding the Nano garlic 1 g/kg produced significantly lowest means of LBW, BWG and FI as compared to other groups in the starter period. Dietary supplementation with garlic extract 1 g/kg, Nano garlic (0.5 and 1 g/kg) these no significant the plasma levels of glucose, total protein, albumin, total lipids, triglyceride and HDL. But, the experimental groups for Nano garlic 0.5 was lower concentration for LDL compared with other groups. The results related for humeral immune response of broiler chickens showed significant increases in immunoglobulin in trait groups (garlic extract, Nano garlic 0.5g/kg and Nano garlic 1 g/kg) compared with the control group. The garlic extract and Nano garlic (0.5 and 1 g/kg) administration to broiler diet significantly increased TAC compared to the control group but, the best response was for broilers fed 0.5 g/kg Nano garlic diet. Similarly, MDA was lower significantly by adding 0.5g/kg Nano garlic. The present outcomes show that supplemental Nano garlic at 0.5 g/kg of diet has beneficial effects on lipid profile, immunity, antioxidant status and histological observations of broiler chicken. Key words: Broilers, Nano garlic, garlic extract, lipids profile, immune response, antioxidant status, histology Introduction Garlic contains at least 33 substances containing sulphur, enzymes and amino acids, minerals including selenium. The main active components in garlic are allicin, ajoene, dialkyl polysulfides, s-allylcysteine (SAC), diallylsulfide, S–methyl –cystein sulfoxide and s – allylcysteine sulfoxide which may be responsible for healing effect of garlic (Togashi et al., 2008). The use of garlic as a feed additive in broiler diets has been shown to improve feed conversion ratios and to reduce mortality (Tollba and Hassan, 2003) in contrast to other studies showing that garlic paste had no effect on feed intake, body weight gain, or feed efficiency in broiler chickens (Choi et al., 2010). Previous studies indicated that the effects of garlic addition on growth performance in broilers were not consistent (Aporn and Adcharatt, 2008). In broilers, it was reported that garlic, as a natural feed additive, improved broiler growth and feed conversion ratio, and decreased mortality rate (Puvača et al., 2014). Improvement of broilers performance, blood lipid profile and tissues canbe achieved by supplementation of diets with garlic powder (Stanaćev et al., 2011). Additionally, several components of garlic and garlic extracts have been shown to have antioxidant properties in both meat-type and egg-type chicken (Sallam et al., 2004). Garlic has been confirmed to have antioxidant effects and immunomodulation and antimicrobial activities in poultry (Chowdhury et al., 2002). Nanotechnology is one of the most important tools in modern agriculture, and agri-food nanotechnology is anticipated to become a driving economic force in the near future. The recent advances brought into methodology for biological and ecofriendly synthesis and characterization of herbal and medicinal plant-mediated nanoparticles were reported by Chauhan et al. (2012). Majeed et al. (2015) described that encapsulation of extracts increased their stability, durability and bioavailability. Hafeez et al. (2015) reported an improved performance for encapsulated essential oils than its powder form in broilers. Along these lines, this exploration was intended to assess the beneficial effect(s) of dietary Nano garlic on performance, blood biochemical, immune responses and histology of broiler chickens. Materials and Methods 1. Preparation of investigated plant extracts Extraction of the selected plants was prepared according to the method described by Dent et al., 2013. Accurately 5g of plants powder were extracted separately using 100mL of Ethanol (30%) performed at 60°C for 30 minutes on a horizontal water bath shaker Plant Archives Vol. 19, Supplement 1, 2019 pp. 695-705 e-ISSN:2581-6063 (online), ISSN:0972-5210