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Studies have shown that garlic has medicinal, antimicrobial properties, speeds up digestion and widely used as preservatives, spice and condimentin many homes. Vitamin E on the other hand is a fat soluble vitamin with potent antioxidant properties essential for the stabilization of biological membranes, protecting cells from oxidative stress and inhibits angiogenesis. Thus, a study using thirty-six (36) pre-pubertal New Zealand White rabbit bucks was conducted to investigate the response of garlic and vitamin E supplementation on haematological indices, serum biochemistry and growth performance. The bucks were randomly assigned to four dietary treatments and replicated three times in a completely randomized design (CRD). Each dietary treatment consisted of rabbits per treatment with 3 rabbits per replicate. Four dietary treatments were formulated to meet the nutrient requirements of rabbits supplemented at 0% garlic and vitamin E (T ), 3% garlic (T ), Vitamin E (T ), and 3% garlic and Vitamin E (T ) respectively. Data collected on the growth performance, haematology and serum biochemistry parameters and on the internal organ characteristics were subjected to analysis of variance (ANOVA). Results showed that significantincrease (P |
