Effect of Dietary Inclusion of Ginger Meal (Zingiber Officinale) on Broiler Performance, Serum Lipid Profile and Carcass Quality.
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This study was conducted to evaluate the effect of dietary inclusion of ginger meal ( Zingiber officinale ) on broiler performance, serum lipid pr ofile and carcass quality . One hundred and eighty (180) day old broiler chicks (Cobb strain) were used, and divided randomly into 4 treatment grou ps, compris ing 45 birds each and further subdivided into 3 replicate s (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 termin ation of the experiment, 20 birds (5 birds per treatment) were selected , sacrificed and used for analyses of serum lipid prof ile, 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 , dai ly weight gain, dai ly feed intake and feed conversion ratio . Cholesterol, trig lycerides and low density lipoprotein (LDL) were not significantly affected (P > 0.05) while high density lipoprotein (HDL) was s ignificantly higher (P < 0.05) i n the 0.4% ginger meal dietary treatment group. No significant effect (P > 0.05) was found on t he 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 n eutrophil 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 p latelet were not si gnificantly affected (P > 0.05) by the dietary ginger meal inclusion. Heavy b acteria growth of Salmonella species were observed in the broiler meat left after 10 hours of slaughter in all groups, including the control . Significant differe nce on organ proportion was observed only in the neck at 0.4% ginger meal level (P < 0.05). The 0.4% ginger meal treated gr oup was significantly higher in dressing p ercentage (P < 0.05). Meat juiciness, flavour and hedonic score were not affected by ginger meal dietary treatment; howev e r, 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 tende rness. Keywords: ginger meal, broiler, cholesterol , lipid profile, meat quality