EFFECT OF GROUND GINGER AND GARLIC ON THE GROWTH ...

1 , (3)2014:225-229 ISSN2278 9103 EFFECT OF GROUND GINGER AND GARLIC ON THE GROWTHPERFORMANCE, carcass quality AND ECONOMICS OFPRODUCTION OF BROILER CHICKENSV. , G. C. Chukwu1&A. I. Adeolu21 Department of Animal Science, Ebonyi State University, P. M. B. 053, Abakaliki, Ebonyi State, of Biology/Microbiology/Biotechnology,Feder al University Ndufu-Alike, Ikwo, P. M. B. 1010,Abakaliki, Ebonyi State, study evaluated the EFFECT of GROUND GINGER and GARLIC on the GROWTH performance , carcass quality and economics ofproduction of broiler chickens.

2 100 broiler chickens were randomly allotted to fivetreatmentsidentified as T1, T2,T3,T4and T5. Each treatment was replicated four times with five birds per replicate. Birds on T1served as control, those on T2and T3received GROUND GINGER and GARLIC in powder form at 14g/kg of the diet respectively, while those on T4and T5weregiven GROUND GINGER and GARLIC in water-based infusion at 50ml/liter of drinking water respectively. Significant variations(p< ) existedbetween the control and other treatments in mean final body weight, daily body weight gain, daily feedintake and feed conversion ratio (FBW,WBWG, DFI and FCR respectively).

3 The birds fed with GARLIC had better FCR( ) than those fed GINGER ( ) orcontrol ( ). The birds fed the powder form showed better performance (p< ) inFBW,WBWG, DFI and FCR of , , and respectively than those fed the water-based usage of the test ingredients had a significant EFFECT (p< ) on abdominal fat weight and dressing percentage. Abetter performance was observed when they were given in powder form. T3had the highest revenue and net return, andalso gave the least cost-benefit inclusion of the test ingredients in the diets of broiler chicks boosted the traitsmonitored without any adverse EFFECT and is recommended in the diets of broiler : GINGER , GARLIC , GROWTH performance , carcass quality , economics of productionINTRODUCTIONA ntimicrobial compounds produced by microorganismshave been used in animal rations as GROWTH promoters formany years (Barragry and Powers, 1994).

4 Antibiotics havebeen used widely to prevent infections and poultrydiseases and for the improvement of meat and eggproduction. However, use of antibiotics is restricted due todrug resistance in bacteria, drug residue in carcass andalso alteration of natural gut micro flora (Botsoglouet al.,2002). Recently many countries tend to minimize orprohibit the use of antibiotics because of their deleteriousside effects on both animals and human. Consequently, theof use of natural promoters such as probiotics, prebiotics,symbiotics, enzymes, toxic binders, organic acids,oligosaccharides, phytogenics, and other feed additives, toenhance the GROWTH and performance of broiler chickenshave been advocated (Borazjanizadehet al.)

5 ,2011).Garlicand GINGER as natural GROWTH promoters can be potentialalternatives for commonartificial GROWTH promoters likeantibiotics (Demiret al.,2003). GINGER is the rhizome ofthe plantZingiber officinale, consumed as a delicacy,medicine, or spice. Preliminary research indicates that ninecompounds found in GINGER may bind to serotoninreceptors which may influence gastrointestinal function(Botsoglouet al.,2002). Research conductedin-vitrotestsshow that GINGER extract might control the quantity of freeradicals and the peroxidation of lipids (Al-Aminet al.

6 ,2006). The characteristic odor and flavor of GINGER iscaused by a mixture of zingerone, shagaols and gingerols,volatile oils that compose one to three percent of theweight of fresh GINGER . Rivlin (2001) reported that inlaboratory animals, gingerols increase the motility ofthegastrointestinal tract and have analgesic, sedative,antipyretic and antibacterial properties. GARLIC (Alliumsativum)has been used as a spice and a native medicinefor many years. It has been indicated to possessantibacterial, antifungal, antiparasitic, antiviral,antioxidant, anti-cholesteremic, anticancerous andvasodilator characteristics (Khanet al.

7 ,2007; Haniehetal.,2010). The key active ingredient in GARLIC is the plantchemical, allicin, which rapidly decompose to severalvolatile organosulphur compounds with bioactivities(Chang and Cheong, 2008). GINGER and GARLIC supplementsin broiler chicken diets have been recognized for theirstrong stimulating EFFECT on the immune and digestivesystems in birds (Hortonet al.,1991; Gardzielewskaet al.,2003). The objective of the present study was to evaluatethe EFFECT of different feeding methods of GINGER and garlicon the GROWTH performance , carcass quality and economicsof production of broiler study was carried out at the Poultry Unit of theTeaching, and Research Farm of the Department ofAnimal Science, Ebonyi State University Abakaliki, whichlies approximately on latitude 8030 E and 9040 andlongitude 5040 and 6045 (Nwakpu, 2005).

8 One hundredday-old Obasanjo Marshal Broiler chickens used for the225 GINGER and GARLIC on the GROWTH performance , carcass quality and economicsof chicken226study were purchased from Obasanjo Farms NigeriaLimited, Ota in Ogun State. The chicks were kept forseven days to acclimatize; within this period, they werefed commercial broiler starter diet only andgiven plaindrinking water. On the 8thday, the 100 chicks wererandomly allotted to fivetreatments in a completelyrandomly design (CRD) with 20 chicks/treatment.

9 Eachtreatment was replicated four times with 5 chicks perreplicate. The birds were housed in a wooden three-tierbattery cage, each replicate cell measuring 30 x 44 x treatments were identified as T1, T2, T3, T4,and T5such that birds on T1(control diet) received basaldiet and water without GINGER or GARLIC , those on T2weregiven GINGER powder mixed in the feed at 14g/kg of basaldiet, those on T3were given GARLIC powder mixed in thefeed at 14g/kg of basal diet, those on T4were given gingerinfusion at 50ml/liter of water, and those on T5were givengarlic infusion only at 50ml/liter of water.

10 The experimentlasted for 49 days. The basal diet consisted of commercialstarter diet (22% CP, 2900kcal/kg ME) fed for the first28days and finisher diet fed from the 28 to 49day (18%CP,2900kca/kg ME).Preparation of test ingredientsThe GINGER and GARLIC used were purchased fresh fromAbakaliki market. Their rinds and husks were peeled offusing knife. The peeled GINGER and GARLIC were washed andsun dried, and later GROUND to fine powder. 14g/kg feed ofthe GARLIC and gingerpowder was added to the feed dailyas an infusion was prepared by addingoneliter of boiled hot water to 14g of GROUND GINGER and garlicinseparatenon-metallic containers.