Effect of dietary inclusion of ginger meal (Zingiber Officinale) on broiler performance, serum lipid profile and carcass quality
Date
2016-03
Authors
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Publisher
Federal University of Technology, Owerri
Abstract
This study was conducted to evaluate the effect of dietary inclusion of ginger meal (Zingiber officinale) on broiler performance, serum lipid profile and carcass quality. One hundred and eighty (180) day old broiler chicks (Cobb strain) were used, and divided randomly into 4 treatment groups, comprising 45 birds each and further subdivided into 3 replicates (15 birds/replicate). Each group was fed one of 4 formulated diets containing ginger meal at levels of 0%, 0.2%, 0.4% and 0.6%, at starter and finisher stages, for 8 weeks in a completely randomized design. At the termination of the experiment, 20 birds (5 birds per treatment) were selected, sacrificed and used for analyses of serum lipid profile, haematological constitution and post mortem microbial load on the meat. Results showed no significant (P > 0.05) effects of dietary ginger meal inclusion on live-weight, daily weight gain, daily feed intake and feed conversion ratio. Cholesterol, triglycerides and low density lipoprotein (LDL) were not significantly affected (P > 0.05) while high density lipoprotein (HDL) was
significantly higher (P < 0.05) in the 0.4% ginger meal dietary treatment group. No significant effect (P > 0.05) was found on the ether extract of broiler meat associated with ginger meal inclusion in the diet. The haemoglobin, packed cell volume, mean cell haemoglobin, total white blood cell and neutrophil were significantly increased (P < 0.05), but the lymphocyte was significantly reduced. Where the red blood cell, mean cell volume, mean cell haemoglobin concentration and platelet were not significantly affected (P > 0.05) by the dietary ginger meal inclusion. Heavy bacteria growth of Salmonella species were observed in the broiler meat left after 10 hours of slaughter in all groups, including the control. Significant difference on organ proportion was observed only in the neck at 0.4% ginger meal level (P < 0.05). The 0.4% ginger meal treated group was significantly higher in dressing percentage (P < 0.05). Meat juiciness, flavour and hedonic score were not affected by ginger meal dietary treatment; however, meat tenderness was significantly higher at 0.4% and 0.6% ginger meal levels (P < 0.05) when compared to the control. Dietary inclusion of ginger meal in broiler diets within the levels reported in this study had positive effects on lipoprotein level and organoleptic quality of meat. It is therefore concluded and recommended that the dietary inclusion of ginger meal at 0.4% or 0.6% levels in broiler diets should be encouraged and adopted by poultry producers since it significantly increased broilers‘ serum high density lipoprotein (HDL) level, dressing percentage, carcass weight and meat tenderness.
Description
This thesis is for the award of Masters degree (M.sc) in Animal Science and Technology
Keywords
Ginger meal, broiler, cholesterol, lipid profile, meat quality, Department of Animal Science and Technology
Citation
Agu, E. C. (2016). Effect of dietary inclusion of ginger meal (Zingiber Officinale) on broiler performance, serum lipid profile and carcass quality [Unpublished Master's Thesis]. Federal University of Technology, Owerri, Nigeria