A study was done to determine the effects of different levels of garlic powder on growth, carcass yields, and meat quality in Ross 308 broiler chickens. The experiment was randomly designed into 5 dietary treatments as responded to 5 different levels of garlic powder at 0, 0.5, 1.0, 1.5 and 2%. There were three replicates with 30 birds per replicate. At 35 days of age, eight birds per treatment were slaughtered. The results showed that supplementation of garlic powder in the broiler diets reduced the infection rates of coccidiosis, Gumboro, and ORT diseases as well as the percentage of bird mortality compared to the control (P

Keywords: Broiler, ADG, FCR, carcass traits, garlic powder, driploss.