The Effectiveness of Garlic as a Natural Disinfectant for KUB Chicken Hetching Eggs in Merauke Regency

Yolanda Gebse; Mudatsir; Denvy Daoed

doi:10.35724/ag.v16i2.7698

Yolanda Gebse Universitas Musamus
Mudatsir Universitas Musamus
Denvy Daoed Universitas Musamus

DOI: https://doi.org/10.35724/ag.v16i2.7698

Abstract

This study aims to evaluate the effect of garlic solution on embryo viability, hatchability, and hatching weight of KUB Chicken DOC. The research method used 224 KUB chicken eggs divided into four treatment groups (56 eggs per treatment) and distinguished by the concentration of garlic solution, namely P0 (Control), P1 (5%), P2 (10%), and P3 (15%). The parameters observed included the percentage of embryo viability, egg hatchability, and DOC hatching weight. Embryo viability and egg hatchability were analyzed using chi-square, while hatching weight data were analyzed using variance analysis (Single Factor ANOVA) followed by the Least Significant Difference (LSD) test if the results were significantly different. The results of the statistical analysis showed that the administration of garlic solution gave no significantly different results (P>0.05) on hatchability and embryo viability, but the administration of garlic solution had a significant effect (P<0.05) on DOC hatching weight. Further BNT testing showed that the highest hatching weight was achieved in the control treatment P0 (34.31 g), which was significantly different from treatments P1 (32.52 g), P2 (32.18 g), and P3 (32.77 g). The conclusion of this study is that the administration of garlic solution to hatching eggs does not improve hatching quality, and reduces the hatching weight of KUB chicken DOCs.

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