EVALUATIONS OF SOME NATURAL ANTIOXIDANT SOURCES IN BROILER DIETS: 3-EFFECT OF DIFFERENT GINGER EXTRACT FORMS AND LEVELS ON BROILER PERFORMANCE, IMMUNE RESPONSE AND QUALITY OF CHILLED AND FROZEN MEAT.

Y, S. F.; Selim, N. A.; Abd el salam, A. F.; Nada, SH. A.

doi:10.21608/epsj.2016.33289

	EVALUATIONS OF SOME NATURAL ANTIOXIDANT SOURCES IN BROILER DIETS: 3-EFFECT OF DIFFERENT GINGER EXTRACT FORMS AND LEVELS ON BROILER PERFORMANCE, IMMUNE RESPONSE AND QUALITY OF CHILLED AND FROZEN MEAT.
Egyptian Poultry Science Journal
Article 17, Volume 36, Issue 1, March 2016, Page 299-317 PDF (833.1 K)
Document Type: Original Article
DOI: 10.21608/epsj.2016.33289
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Authors
S. F. Y ¹; N. A. Selim¹; A. F. Abd el salam²; SH. A. Nada²
¹Anim. Prod. Res. Inst., ARC, Dokki, Giza, Egypt.
²Regional Center for Food and Feed, ARC, Egypt.
Abstract
This study was conducted to investigate the effects of incorporating different ginger forms and levels on the growth performance, physiological and immunological responses of broiler chickens exposed to chronic heat stress and the consequent effects on antioxidant status and microbiological traits of chilled and frozen meat. Two hundred and eighty broiler chicks were randomly distributed into to 7 dietary groups with 4 replicates (10 chicks each). Group one (control) fed corn-soybean meal basal diets which met the strain requirements during starting, growing and finishing periods. Groups 2, 3 and 4 fed control diet supplemented with 1%, 1.25% and 1.5% ginger aqueous extract respectively. Groups 5, 6 and 7 fed control diet supplemented with 100 mg, 150 mg and 200 mg ginger oil extract/kg diet respectively. Control group had significantly (P ≤ 0.05) the lowest body weight and body weight gain during grower period. The results indicate the accumulative effect of ginger in improving live body weight. Feed intake was significantly influenced by treatments only during starter period, in contrast feed conversion significantly influenced during the different periods. Neither level nor form of ginger affected hemoglobin, hematocrit, MCHC, heterophilus, heterophilus/lymphocytes ratio (H/L) and antibody titer against NDV and H5N1.Ginger aqueous extract caused significant (P ≤ 0.05) decreases in lymphocytes ratio compared with oil extract. Ginger forms significantly influenced bacterial total count, staphylococcus aureus, total coliform count and faecal coliform of both, chilled and frozen meat, where ginger oil extract recorded significantly (P ≤ 0.05) lower values than ginger aqueous extract. Influences of ginger forms and levels on antioxidant status of chilled and frozen broiler meat were insignificantly. Experimental treatments had significantly lower 2-thiobarbituric acid-reactive substance TBARS than control treatment of both chilled and frozen broiler meat. Treatment groups recorded significant decrease in total bacterial count and insignificant decrease in staphylococcus aureus, total coliform count and faecal coliform. In conclusion, the results of this study suggested that ginger supplementation in different forms and levels improved broiler performance, physiological and immune responses and quality of chilled and frozen meat. Although, we suggest that more studies are needed to determine the effect of combination of ginger oil and aqueous extracts supplementation.
Keywords
natural antioxidant; Ginger; antioxidant status; broiler and immune response


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