ผลของการเสริมสมุนไพรผสมน้ำดื่มต่อสมรรถภาพการผลิต คุณภาพซาก และจุลินทรีย์ ในไส้ตันของไก่เนื้อ
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การศึกษานี้มีวัตถุประสงค์เพื่อศึกษาการเสริมสมุนไพรผสมน้ำดื่มต่อสมรรถภาพการผลิต คุณภาพซาก และจุลินทรีย์ในไส้ตันของไก่เนื้อ ใช้ไก่คละเพศอายุ 7 วัน จำนวน 160 ตัว วางแผนทดลองแบบสุ่มสมบูรณ์ แบ่งกลุ่มทดลองออกเป็น 4 กลุ่มๆ ละ 4 ซ้ำๆ ละ 10 ตัว กลุ่มการทดลองประกอบด้วย กลุ่มที่ 1 (T1) เสริมไวตามินทางการค้าในน้ำดื่ม 5 กรัม/ลิตร (กลุ่มควบคุม) กลุ่มที่ 2 และ 3 (T2, T3) เสริมสมุนไพรเมล็ดผักชีปริมาณ 5 กรัม และ 10 กรัม/น้ำ 1 ลิตร ตามลำดับ ส่วนกลุ่มที่ 4 (T4) เสริมสารสกัดสมุนไพรออริกาโนทางการค้า 5 มล./น้ำ 1 ลิตร ไก่ทุกกลุ่มได้รับอาหารสำเร็จรูปทางการค้าตลอดการทดลอง ผลการทดลองพบว่า กลุ่มที่ 2 - 4 มีน้ำหนักที่เพิ่มขึ้นดีกว่ากลุ่มควบคุม (P<0.01) ปริมาณการกินอาหาร ค่าประสิทธิภาพการเปลี่ยนอาหารเป็นน้ำหนักตัว และปริมาณการบริโภคน้ำดื่มของทุกกลุ่มไม่มีความแตกต่างกัน (P>0.05) เปอร์เซ็นต์การรอดชีวิตทุกกลุ่มไม่แตกต่างกัน (P>0.05) ผลตอบแทนจากการลงทุนในกลุ่มที่ 2 สูงกว่าทุกกลุ่ม (P<0.01) แม้ว่าลักษณะคุณภาพซากของไก่เนื้อของทุกกลุ่มไม่มีความแตกต่างกัน (P>0.05) แต่ปริมาณจุลินทรีย์ในไส้ตันของไก่ที่ใช้สมุนไพรในน้ำดื่ม (กลุ่มที่ 2 - 4) มีผลปริมาณจำนวนจุลินทรีย์ Lactic acid bacteria สูงกว่ากลุ่มควบคุม (P<0.01)
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