EFFECT OF GINGER AND GARLIC ON THE GROWTH PERFORMANCES OF BROILER CHICKEN

EFFECT OF GINGER AND GARLIC ON THE GROWTH PERFORMANCES OF BROILER CHICKEN

CHAPTER ONE

1.0            Introduction

Poultry refers to all kinds of domestic birds kept for meat or egg purposes. They include chickens, birds, ducks, turkeys, geese, guinea fowls and pea fowl (Mifflin, 2009). Most of these birds belong to the three order of the avian class: the Califorms, Anseniforms and Columbiforms (Sherman, 2003). Majority of these species thrive well under a variety of agro climatic conditions and can be raised successfully almost anywhere provided certain minimum management and nutritional requirement are met (Robert and Olufemi 2000).

They are also efficient conveyors into animal protein compared to other live stock species. While chickens, duck and quails’ are used for commercial production of eggs and meat, turkeys, guinea fowls, pea fowl are used only for meat production (Sherman, 2003). Keeping poultry for eggs, raising broilers, and fryers roasters e.t.c for meat are the most common poultry enterprises. Others include basic breed’s for development of elite strains of layers and broilers (Crawford, 1990). Inclusive are commercial hatcheries for production and sale of day old commercial chicks (Britannica, 2013). Allied profession include processing of eggs and meat marketing poultry and poultry products. Compounding and sale of poultry feed, pharmaceutical feed additives are also included (Sherman, 2003).

Poultry farming has become very popular it is recognized as based industry with tremendous employment potentials. Many of the present day  farms have several thousand  layers or broiler with comparable levels of performance of these in the most advanced countries in the world such as the united state of America. Age old method of hatching and rearing has become a thing of the past. (Falconer, 1998).  

Commercial poultry production began in Nigeria in the 1960s. Prior to this period, extensive rearing of local and improved indigenous breeds was wide spread, in most cases they were managed on free range. This trends continued for almost two decades (Dixon, 1998). The modernization process began particularly in the old western region (comprising Lagos, Ogun, Ondo, Oyo, Osun State) where programmes were initiated for self sustenance through community development effort (Card, 1996). Technology revolution by ways of intensive system of management (Battery cage and deep liter) in place of extensive system substantially accelerated the growth of the industry.

The establishment of egg marketing scheme also assisted farmers to dispose off their eggs at reasonable price. All these coupled with the vital contribution from the federal government helped to sustain tempo of development (Awosanmi, 1999).

Modern commercial broilers typically known as Cornish cross is a special breed for large sale, efficient meat production and grow much faster than egg or traditional and purpose breeds (Adejoo, 2000). Commercial broilers are noted for having very fast growth rates, a high feed conversion ration and low level of activity (Sherwin, 2010). Broiler often reaches a harvest weight of 2 – 2.5kg dresses in eight weeks. They have white and yellowish skin (Leif et al.,2008. The cross is also favourable for meat production because it lacks the typical ‘hair’ which many breeds have that necessitate a singeing after plucking. (Wikipedia, 2005).

Broilers have access to vitamin and minerals through feed and oral supplement right from day old through the starter phase subsequently as anti stress before, during and or after important operation such as vaccination, dewarming, transportation and also during heat stress. (Robert,2000)

Poultry product are among the most valuable source of animal protein available for human consumption. This provide a means of meeting the animal protein deficiencies in many Africa countries(Manning). In most of these countries demand for egg and poultry meat outstrip supply, as evidenced by steep rises in price in the last sixteen years(Card,1996). There is an increasing evidence that high infant mortality, marasmus, unthrifitness, low resistance to disease, poor growth and performance, mental retardation, kwashiorkor  are due to lack of suitable food containing protein of high quality with which to treat and prevent these condition(Hubrecht,2010). At present only a small proportion of the protein in diets of the average Nigerian is derived from live stock production (Manning).

The need to meet part of our animal protein requirement from domestic sources demand intensification of production of meat derived from more profile animals like poultry(Crawford)., Poultry has a short life cycle and is much more profile than larger livestock such as cattle. They are easy  raised and adaptable to a wide range of climate condition(Erikssson,2008).

The protein in poultry meat corresponds with those of turkeys, beef, and pork in amino acid required by man and is easily digestable. Poultry meat has a wide acceptance with little or no limitation in terms of traditional and religious taboos as compared to port which is rejected by Muslims(Dixon,1998).

Poultry meat provide man with nutrient for growth, tissue replacement and weight control. Its usefulness in this aspect is due to its lower fat content(Louise,2007). The fat content of chicken is higher  than in order bird unlike red meats. Most fat in poultry meat is found under the skin and not distributed throughout the tissues(Robert,1999).

Poultry meat contains more unsaturated fatty acid than red meat and it is a good source of riboflavin, thiamin and ascorbic acid, and the liver is richer in these nutrients and also vitamin A then any other parts. Minerals present in the meet include sodium, iron, sulphur, calcium, phosphorus and chlorine(Robert,1999).  

1.1     Justification of Study

Poultry Feeds introduce pathogen into the gut and steps need to be taken to prevent their introduction and proliferation. Synthetic antibiotic have been used to control them and improve growth and productivity. However, it has been discovered that they are deposited in the animal as tissue residues and which may cause resistance of pathogenic microbes. Thus natural alternatives are being sought that will not have negative effects on the animal and human alike. It is expected that ginger and garlic can help modulate the broiler gut and control other pathogen that interferes with effective utilization of feed in broilers. If this is achieved growth performance can be improved by using ginger and garlic as feed additives for boilers. However, the efficiency of utilization of ginger and garlic will only be determined by evaluating the performance of broiler and the  haematological and serum biochemical indices.

1.2     Aim and Objectives     

·                    To determine the effect of ginger and garlic on the growth and performance of broiler chicken.  

·                    To evaluate the haematological and serum biochemical indices of broiler chicken fed with ginger and garlic. 

CHAPTER TWO

2.0            Literature Review

In Nigeria the effect of inadequate animal protein intake is felt more by a large proportion of the population especially in the rural area. Poultry meat is a good source of animal protein and can contribute immensely boosting the consumption level of animal protein. The prohibitive increase in the cost of input especially that of feed is among the constraints in commercial broiler production (Coturnix, 1969) Ensuring more net return and minimizing high expenditure for feed are the main challenges, for which many research strategies have been trying to address additives in the diets of broiler chicken.

 A major feed additive that has been extensively used is antibiotics. Antibiotics are used for the purpose of husbanding in livestock, which include not only the treatment or prophylaxis of infection but also the use of sub – therapeutic doses in animal feed to promote growth and improve feed efficiency in contemporary intensive animal farming (Dean, 2008). Incidentally, their use in animal feed has shown several side effects such as resistance towards the drug and evidence of resistant strains the become zoonotic (Card, 1961). The emergence of antibiotic resistance by pathogenic bacteria has led to international restriction on the use of antibiotic in animal feeds. Consequently, the poultry industry is under great pressure to minimize their use in animal feed and seek alternatives. These alternatives can be found in the use of herbs and species materials as supplements. According to Ademola et al., (2009) natural alternatives to antibiotics, such as herbs and medicinal plants, have attracted attention due to their wide range of potential beneficial effects.

Natural medicinal products originating from herbs and spices have been used as feed additives for farm animals (Barragry, 1994). The efficacy and importance of particular feed stuff/ feed ingredient in poultry production is evaluated from its effect on the production performance of the birds furthermore, valuable information can be obtained from the study of the hematological parameters. This stems from the fact that the blood serves as an importance index of physiological, pathological and nutritional status of an animal.

Information obtained from hematological assay, apart from being useful for diagnostic and management purpose could equally be incorporated into breed programmes (Demir, 2003).Two herbal plant which are nutritionally adequate and locally available in Nigeria that can be harnessed as feed additives are ginger and garlic (Ademola et al., 2009).

2.1.0  Garlic       

          Scientific classification  

          Kingdom     Plantae

          Class           Angiosperm     

Sub class    Monocots

Order          Asparagales   

 Family       Amaryllidaceae

Genus                   Allium

Species       A. sativum

          Binomial Name

          Allium sativum

Allium sativm is commonly known as garlic is a species in the onion genus Allium. Its close relatives include the onion, shallot, leek, chive and rakkyo with a history of human use of over 7,000 years. Garlic is native to central Asia and has long been a staple in the Mediterranean region, as well as frequent seasoning in Asia, Africa and Europe. It was known to ancient Egyptians and has been used for both culinary and medicinal purpose (Horton, 1991).

2.1.1  Description

Allium sativum is as bulbous plant. It grows up to 1.2 m (4ft) in height. It produces hermaphrodite flowers  and pollination occurs by bees and other insects (Wikipedia, 2005).

2.1.2  Origin and Major Types

A difficulty in the identification of it’s progenitor is the sterility of the cultivars (Block, 2010). Though it is to be descended from the species Allium Longicuspi’s which grow wild in central and south western Asia. Allium sativum grows in the wild areas where it has become naturalized. The wild garlic, crow garlic, and field garlic of Britain are members of the species. Allium ursinum, Allium uineale, and Allium oleraceum respectively. In northern America, Allium vineale (known as “wild garlic” or “crow garlic”) and Allium canadfense known as “meadow garlic” or “wild garlic” and “wild onion” are common weeds in field. One of the best – known garlic, the so called elephant garlic is actually a wide leek (Allium ampeloprasum), and not a true garlic single clove garlic (also called pearl or solo garlic) originated in the Yunan province of China (Ensmingers, 1994).

2.1.3  Cultivation of Garlic  

Garlic is easy to grow and can be grow year – round in mild climates. While sexual propagation of garlic is indeed possible, nearly all of the garlic in cultivation is propagated a sexually, by planting individual cloves in the ground (Jordan et al.,2014 ). In cold climates, cloves are planted at sufficient depth to prevent freeze which causes mold your white not. Garlic plants are usually very hard, and are not attached by many pests or disease (Hanieh et al., 2010).

Garlic plant are said to repel rabbits and moles two of the major pathogen that attach garlic are nematodes and white rot disease, which remain in the soil indefinitely after the gound has become infected (Zohary, 2003). Garlic also can suffer from pink root, a typically non fatal disease that stunts the roots and turns them pink or red (Block, 2010). Garlic plants can be grow closely together, leaving enough space for the bulbs to mature and are easily grown in containers of sufficient depth.

Garlic does well in loose, dry, well drained soils in sunny location and is hardy throughout USDA climate zone 4 – 9. When selecting garlic for planting it is important to pick large bulb for which to separate cloves, large cloves along with proper spacing in the planting bed, will also improve bulb size. Garlic plant prefer to grow in soil with a high organic materials contents, but are capable of growing in a wide range of soil condition and P^H levels. ( Hanieh et al., 2010).

  

There are different varieties or sub species of garlic, most notably hard neck garlic and soft neck garlic. The latitude where the garlic is grown affects the choice of type as garlic can be day length sensitive. Hard neck garlic is general grown in cooler climates, while soft neck garlic is generally grown closer to the equator (Diemou, 2009) Garlic scapes are eaten raw or cooked (Ensminger, 1994).

2.1.4  Production Trends      

Garlic is grown globally, but China is by far the largest producer of garlic with around 20 million tones (40 billion pounds) grown annually, accounting for over 81% of world output. India (4.6%) and South Korea (1.4%) follow by Egypt (1.2%) on fourth place. The United State (where garlic is grown in every state except for Alaska) is ninth place (0.8%). Much of the garlic production in the United State is centered in Gilony California, which calls itself “The garlic capital of the world” (Wikipedia, 2005).

2.1.5  Uses of Garlic

Garlic is widely used around the world for its pugent flavor as a seasoning or condiment. The garlic plant’s bulb is the most commonly used part of the plant with the exception of the cloves types, garlic bulb are normally divided into numerous fleshy section called cloves (Block, 2010).

Garlic cloves are used for consumption (raw or cooked) or for medicinal purposes. They have a characteristic pungent spicy flavor that mellow and sweeten considerably with cooking (Hopf, 2000). Other parts of the garlic plant are also edible. The leaves and flowers (bulbils) on the head are sometime often eaten. They are milder in flavor than the bulbs, and are most often consumed while immature and still tender. The immature garlic is sometimes pulled, rather like a “scallium” stage, but not permitted to fully mature. It may produce a garlic “round”, a bulb like a boiling onion, but not separated into cloves like mature bulb (Zohary, 2000).

Garlic is a fundamental component in many or most dishes of various regions including eastern Asia, south Asia, northern Africa, southern Europe. The flavour varies in intensity and aroma with the different cooking methods. It is often paired with onion, tomato or ginger (Kadam, 1998).

Garlic may be applied to different kinds of bread, usually in a medium of butter or oil, to create a variety of classic dishes, such as garlic bread, garlic toast, bruschetts, crostini and canapé (Jordon, 2014).Some human studies found garlic supplementation to produce small reduction in blood cholesterol.  According to a Meta – analysis from 20009, garlic has no beneficial effect on serum cholesterol either in health people or in people wit hyper cholesterolemia. Garlic may reduce platelet aggregation, patient taking anticoagulant medication cautioned about consuming garlic (Reuter, 1995).

Garlic was used as an antiseptic to prevent gangrene during world war l and world war ll. The sticky juice within the bulb cloves is used as an adhesive in mending glass and porcelain (Natural – holistic health, 2009).

An environmentally benign garlic – derived polysulfide product is approved for use in the European Union and the UK as a nematicide and insecticide, including for use for control of cabbage root fly and red mite in poultry (Ensminger, 1994). Preservation and displays antimicrobial property at temperature as high as 120 degree Celsius, the combination can also be used  to  preserve fried and deep fried foods, and in the future might be used in an inner layer of plastic (Salunkhe and Kadam, 1998).

2.1.6  Adverse Effects and Toxicology

          Garlic is know for causing bad breath (hditosis) as well as causing sweat to       have a pungent “garlicky” smell, which is caused by ally l methyl  sulfide

(AMS) AMS is a volatile liquid which is absorbed into the blood during the metabolism of garlic – derived sulfur compounds, from the blood it travels to the lungs (and from there to the mouth, causing bad breath) and skin where it is excluded through skin pores (Fadlalle, 2010). Washing the skin with soap is only a partial and imperfect solution to the smell. Studies have shown sipping milk at the same time as consuming garlic can significantly neutralize bad breath. Mixing garlic with milk in the mouth before swallowing reduced the odor better than drinking milk after ward (Horton, et at., 1991).

Plain water, mushroom and besil may also reduce the odor, the mix of fat and water found in milk, however was the most effective (Javende, 2008). The green, dry “folds” in the center of the garlic clove are especially pungent. The sulfur compound cllicin, produced by crushing or chewing fresh garlic, produces other sulfur compounds ajoene, ally l polysulfide, and Vinyldithins (Block, 2010). Aged garlic lack allicin but may have some activity due to the presence of S – ally lcysteine (Khan, 2007).

Some people suffer from allergies to garlic and other species of Allium. Symptom can include irritation bowel, diarrhea, mouth and throat ulcerations, nausea, breathing difficulties and in rare cases, anaphylaxis. Garlic – sensitive patents show positive tests to dially l disulfide, allylprophydisulfide, allylmerceptan and allicin, all of which are present in garlic (Katzer, 2009). People who suffer from garlic allergies are often sensitive to many plants, including onions, chives, leeks, shallots, garden lilies, ginger and bananas (Thompson, 1995).

several reports of serious burns resulting from garlic being applied topically for various purposes, including naturopathic uses and acne treatment, indicates care must be taken for these used, usually testing a small area of skin using a very low concentration of garlic (Amanda, 2010). On the basis of numerous reports of such burns to children, tropical use of raw garlic, as well as insertion of raw garlic into body cavities is discouraged. In particular, tropical application of raw garlic to young children is not advisable. The side effect of long – term garlic supplementation are largely unknown, and no FDA approved study has been performed Possible side effect include gastro intestinal discomfort, sweating, dizziness allergic reactions, bleeding and menstrual irregularities (Stabler and Tejani, 2012).

Some breast feeding mothers have found their babies with food and have a garlic odor coming from their babies after consuming garlic. If higher than recommended doses of garlic are taken with anticoagulant medications, this can lead to a higher risk of bleeding (Thompson, 1995). Garlic may interact with warfarin, anti platelets, saquinavic, an  hypertensives, calcium channel blockers, quinolone family of antibiotic such as ciprofloxacin and hypoglycemic drugs, as well as other medications. (Amanda, 2010). Allium might be toxic to cats in dogs.

2.1.7  Spiritual and Religious Uses          

 Garlic has been regarded as a force for both good and evil. In Europe, many cultures have used garlic for protection or white magic, perhaps owing to its reputation as a potent preventive medicine (Katzer, 2009). Central European folk beliefs considered garlic a powerful ward against demons, were wolves, and vampires. To ward off vampires, garlic could be worn, hung in windows or rubbed on chimneys and key holes (Borrelli, 2007). 

 In lslam, it is generally recommended not to eat raw garlic prior going to the mosque, since the odor could distract other Muslims during their prayer (Reuter, 1995).

In both Hinduism and Jainsm, garlic is thought to stimulate and warm the body and to increase one’s desire. Some Hindus generally avoid using garlic and the related onion in the preparation of foods, while less devote followers may only observe this for religious festivities and events. Followers of the Jain religion avoid eating garlic and onion on a daily basis. In some Buddhist traditions, garlic – along with the other five “pungent spices” is understood to stimulate sexual and aggressive drive to the determent of meditation practice (Poureli, 2010). In Mahayana Buddhism, monks and runs are not allowed to consume garlic or the other pungent spices such as Chili, which are deemed as being “earthly pleasures “ and are viewed as promoting aggression due to their spiciness and pungency (Park, 2014).

2.2.0  Ginger   

          Scientific Classification 

          Kingdom     Plantae

          Division      Angiosperm

          Class           Monocot

          Sub class    Commelinids

          Order          Zingiberales

          Family        Zingiberaceae

          Genus                   Zingiber

          Species       Z. officinale

          Binomial Name

2.2.1  Zingiber officinale

Ginger (Zingiber Officinale) is a flowering plant in the family Zingiberaceae whose rhizome, ginger root or simply ginger is widely used as a spice or a medicine it is a herbaceous perennial which grow annual stems about a meter tall bearing narrow green leaves and yellow flower. Ginger is indigenous to south China, and was spread eventually to the Spice Islands, other parts of Asia and subsequently to west Africa and the Caribbean

(Phylogeny, 2009).

Ginger was exported to Europe via India in the first century A.D  as a result of the lucrative spice trade India is now the largest producer of ginger (Caldwell, 1998).

Other member of the family Zingiberaceae include turmeric,Cardamon, and galangal. The distantly related dicots in the genus Ascrum are commonly called wild ginger because of their similar taste (Anita, 2001). 

2.2.2  Horticulture     

Ginger produces clusters of white and pink flower buds that bloom into yellow flowers. Because of it’s aesthetic appeal and the adaptation of the plant to warm climate ginger is often used as landscaping around subtropical homes (Glossary, 2012). It is a perennial reed like plant with equal leafy stem, about a meter (3 to 4 feet) tall. Traditionally, the rhizome is gathered when the stalk withers, it is immediately scalded or washed and scraped to kill it and prevent sprouting. The fragrant perisperm of Zingiberaceae is used as sweat meats by Bantu, also as a condiment and sialogogue (Watt, 2011).

2.2.3  Production

The six top ginger producer countries are India, with about 703,000 tonnes, China 425,000 tonnes, Indonesia 113,581 tonnes (Final, 2012). In 1588, Jamaican ginger was the first oriented spice to be grown in the new world and imported back to Europe (Bender, 2009).

In 2012, India with over 33% of the global production now leads in growing ginger, replacing china, now in second position (about 20%) followed by Nepel (about 12%) Nigeria and Ihidland (each about 7%) and Indonesia (about 5%) (Robert,1998).

Ginger produces a hot fragrant kitchen spice (Hardon, 2001). Young ginger rhizomes are juicy and fleshy with a very mild taste. They are often picked in vinegar or sherry as a snack or cooked as an ingredient in many dishes. They can be steeped in boiling water to make ginger tea, to which honey is often added, sliced orange or lemon fruit may be added. Ginger can be made into candy or ginger wine, which has been made commercially since 1984 (Taguba, 1984).  

Mature ginger rhizome are fibrous and nearly dry. The juice from ginger root is often used as a spice in India recipes and is a commonly ingredient of Chinese Korean, Japanese Vietnamese, and many south Asia cuisines for flavouring dishes such as food, meat and vegetarian dishes (Taguba, 1984). Fresh ginger can be substituted for ground ginger ale  ration of six to one, although the flavor of fresh addried  ginger are some what different powered ginger root is typically used as a flavoring for recipes such as ginger breed, cookies crackers and cake, ginger ale and ginger beer (Spring, 2003).

Candied ginger or crystallized ginger is the root cooked in sugar until soft and is a type of confectionery (Edward, 2000). Fresh ginger may be peeled before eating for longer – term storage, the ginger can be placed in a plastic bag and refrigerated or frozen (Hardon, 2001).  

2.2.5  Regional Uses

In India cuisine ginger is a key ingredient, especially in thicker gravies, as well as in many other dishes, both vegetarian and meat – based. Ginger also has a role in traditional Ayurvedic  medicine (Duke, et al., 2002). It is an ingredient in traditional India drinks, both cold and hot, including spiced used masala chai. Fresh ginger is one of the main species used for making pulse and lenti curries and other vegetables preparation. Fresh ginger together with peeled garlic doves is crushed or ground to form ginger garlic masele (Bethann, 2014) fresh, as well as dried ginger is used to spice tea and coffee, especially in winter. Ginger powder is used in food preparation intended primarily for pregnant or nursing women. The most popular one being Kattu which is a mature of gum resin, ghee, nuts and sugar. Ginger is also consumed in candied and picked form. In Bangla desh, it is finely chopped or ground into a paste to use as a base for chicken and meat dishes along side onion and garlic (Kala, et al., 2004).

In Japan, ginger is pickled to make beni shoga and gari or grated and used raw on tofu or noodles. It is made into a candy called Shoga no Sate Zuke. In the traditional Korea Kimchi, ginger is either finely minced or just juiced to avoid the fibrous texture and added to the ingredients of the spicy paste just before the fermenting process (Robert, 1998).

In Burma, ginger is called Gyin. It is widely used in cooking and as a main ingredient in traditional medicines. It is consumed as a salad dish called gyin-thot, which consists of shredded ginger preserved in oil, with a variety of nuts and seeds (Deepak, 2008). In Indonesia, a beverage called Wednag Jahe is made from ginger and palm sugar. Indonesia also use ground ginger root called “Jahe” as a common ingredients in local recipes (Duke, et al., 2002).

In the Caribbean, ginger is a popular spice for cooking and for making drinks such as sorrel, a drink made during the Christmas season. Jamaican make ginger beer both as a carbonated beverages and also fresh in their homes. Ginger tea is often made from fresh ginger, as well as the famous regional specially Jamaica ginger cake (Hardon, 2001).

In western cuisine, ginger is traditionally used mainly in sweat food such as ginger ale, ginger bread, ginger snaps, parkin, ginger biscuits, speculeas. A ginger – flavored liqueur called canton is produced in Jarnac, France. Ginger wine is a ginger – flavored wine produced in the United Kingdom, traditionally sold in a green glass bottle. Ginger is also used a spice added to the hot coffee and tea (Finsbury, 2013).

2.2.6  Medicinal Use and Research    

According to the America Cancer Society, ginger has been promoted as a cancer treatment to keep tumors from developing, “but available scientific evidence does not support this. They added that recent preliminary results in animal shows some effect in slowing or preventing tumor growth white these results are not well understood, they deserve further study still, it is too early in the research process to say whether ginger will have the same effect in humans (Charity, 2009).

In limited studies, ginger was found to be more effective than placebo for treating nausea caused by sea sickness, morning sickness and chemolherapy (Marx, 2013). Although it was not found superior to placebo for pre – emptively treating post operating nausea some studies advised against taking ginger during pregnancy, (Pittler, 2000). Suggesting that ginger is mutagenic through some other studies have reported anti mutagenic effects (Ernst, 2000).  

  

2.2.7  Photochemistry

Ginger is a rich source of volatile oil. Zingiberol, Zingiberene Phellandrence and linalool are important constituents of the oil. They account for the aroma of the drug. The pungency of the ginger is due to gingerols and shagoals. Investigation have shown that gingerol and shagoals to be mutagenic (Bender, 2009). In addition, ginger contain a special group of compound called diary l heptanoids including ginger one (Branwijk, 2011). The standardization of the drug is based on the presence of pungent principles of the plant.

CHAPTER THREE

3.0     Materials and Methods

3.1     Experimental Site

The experiment was conducted at the poultry section of the Department of Applied Science, Kaduna Polytechnic, Kaduna. Tudun Wada, Kaduna South local Government Area Kaduna State, Nigeria. The practical was conducted between May, and  July 2015.

Kaduna is located between latitude 9⁰03N and 11⁰32N of the equator and longitude 60⁰cC 5E and 8⁰33E of the Green Witch Meridian. The climate is tropical, comprising of dry harmttan, hot humid and raining season. The hot season longer than the raining season (Wikipedia, 2005).

3.2     Experimental Feed  

Fresh ginger and garlic used were purchased from Monday market Kakuri, Kaduna. The ginger and garlic were peeled, cut into chips and sun dried for a period of three weeks. The dried ginger and garlic chips were ground into smooth powder and stored separately in an air tight container. The powdered ginger and garlic was added to their diet and then administered to the chicks, 0.5g of the powder ginger and garlic was mixed to 1kg of their feed (Card, 1997).

3.3     Stocking and Equipment  

A week to the arrival of the chicks, all liters were removed from the pen. The floor was throughtly disinfected using Izal. Feeding troughs and drinkers were allocated to pens. They were all washed and disinfected, two days to the arrival of the chicks, the pen house was then swept again and all equipment was rewashed and the floor was covered with newspaper. The pen house was covered with a polyethene to prevent rain and shield the house. Before the arrival of the chicks, heat source (kerosene lamp and electric bulb) was provided to warm up the room and the chicks. On arrival of the chicks, glucose and antibiotics was added to their drinking water to overcome stress (Hubrecht, 2010).

3.4     Experimental Design

A total of forty old agreted broiler chicks used for the study were purchased from Obansojo Farm Limited, Ota in Ogun State. The birds were raised intensively for nine (9) weeks under a deep letter system. The housing consists of a concrete floor well partitioned into four compartments each served as treatment, and each treatment was subjected to two replicates as suggested by Febiger (1996).  

Four experimental treatment identified as T1, T2, T3 and T4 were studied. Bird on T1 (Control Treatment) received basal diet without ginger and garlic (commercial starter diet) fed for the first 35 days and finisher diet fed from the 35 to 63 days (18%) and water. Those on T2 received the basal diet mixed with garlic powder and water. T3 received the basal diet mixed with ginger powder and water. While birds on T4 were fed with basal diet mixed with ginger garlic and water (Diemou, 2009).

3.5     Vaccine Administration and Medication

          Age                                                   Vaccine

          7 days old                                         Gomboro Vaccine

          2 weeks old                                       Losota Vaccine

          3 weeks old                                       Gomboro Vaccine

          4 weeks old                                       Losota   Vaccine

Antibiotic                                          Maxigerly                                  

When vaccinating the chicks, they were deprived of water for at least 10 hours. This makes them very thirsty to take the vaccine solution at most one hour after it was constituted. Vitamin is administer to the bird in fresh water to serve as anti - stress. The birds were treated with appropriate drugs when the need arises (Card, 1996).

3.6     Data Collection

3.6.1  Statistical Analysis

Data collected were subjected to statistical analysis using the independent sample to test by Basley (1910) each at the 5% level of significant. Key was used to compare variable of growth between the two groups of birds fed with different feeds. The mortality was determined using percentage.  

3.6.2  Haematologicial and Serum Biochemical Assay

On the 60^th day of the study, blood samples were randomly collected from four bird treatments. The blood sample were collected via the wing vein using sterile needle and syringes (Onu, 2011). The blood sample for haemotological parameter were collected into a well – labeled and sterilized bottle containing ethylene diamine  tetra acetic acid (EDTA) as anti – coagulant. The samples were investigated for  using the method of platelet (Lamb, 1991).

     

 Blood sample for biochemical indices were collected into another sample bottle without the anticoagulant. Plasma samples were analyzed for cholesterol, total protein, albumin, globulin and urea. The serum biochemical indices were done using the clinical procedure outlined by Olorede et al., (1996).

CHAPTER FOUR

4.1.0  Result

The effects of different herbs on growth performance traits of broiler chicken at starter level is presented in Table 4.1.1. There were significant differences (p < 0.05) between treatments in performance for all traits. Birds on ginger had a better performance for all traits studied. While birds on the mixture of both ginger and garlic has the least growth performance starter level.

Table 4.1.1: Growth Performance of Chicks at Starter Level

(0 – 4 weeks)

Parameter	T1	T2	T3	T4
Initial weight (kg)	0.36	0.36	0.36	0.36
Final weight (kg)	1.30	1.40	1.20	1.00
Weight gain (kg)	0.94	1.04	0.84	0.64
Feed intake (kg)	21.50	23.00	20.50	20.00
Feed conversion	2.7	3.0	2.5	2.5

T1 Control

T2 Ginger 

T3 Garlic  

T4 Mixture of both Ginger and Garlic

Table 4.1.2 below shown that there were significant different (p < 0.05) between treatment T2, T1, T3 and T4. Treatment T2 showed a better performance traits. This may be attributed to some medical properties contained in ginger (zingibain) which is found to improve digestion as well as kill parasites and their eggs.

Table 4.1.2: Growth Performance of Chicks at Finisher Level 

(5 – 9 weeks)

Parameter	T1	T2	T3	T4
Initial weight (kg)	1.40	1.70	1.60	1.30
Final weight (kg)	3.50	4.00	3.80	3.30
Weight gain (kg)	2.10	2.30	2.20	2.00
Feed intake (kg)	50.1	53.0	52.00	51.00
Feed conversion	17.65	18.32	18.00	17.85

T1 Control

T2 Ginger 

T3 Garlic  

T4 Mixture of both Ginger and Garlic

The effect of different herb on growth performance traits of broiler chicken at all treatment level is presented in Table 4.1.3 above. There were significant different (p < 0.05) between treatments in performance traits. Bird on ginger (T2) had a better performance for all traits studied while bird on T4 (mixture of both ginger and garlic) had the least performance. The better performance observed in T2 may be attributed to some medical properties contained in ginger is believed to improve digestion as well as kill parasites and their eggs.

Table 4.1.3: Growth Performance at all Treatment Level (0 – 9 weeks)

Parameter	T1	T2	T3	T4
Initial weight (kg)	0.36	0.36	0.36	0.36
Final weight (kg)	3.43	4.00	3.60	3.00
Weight gain (kg)	3.07	3.64	3.24	2.64
Feed intake (kg)	69.10	71.25	70.10	65.55
Feed conversion	21.32	19.57	21.64	25.51

T1 Control

T2 Ginger 

T3 Garlic  

T4 Mixture of both Ginger and Garlic

4.2.0  Haematological and Serum Biochemical Assay

The result of the haematological and serum biochemical response of broiler chicken administer at all treatment level are presented in Table 4.3.1

Table 4.2.1 Haematological and Serum Biochemical Response of Broiler Chicken to Aqueous Extracts of Test Ingredient at all Treatment

Parameters	T1 Og	T2  0.5g	T3  0.5g	T4  0.5g
PVC (%)	24.89b	28.22ab	29.14a	25.5b
HB (g/dl)	8.00 b	9.30 b	9.73 a	8.38 b
RBC (1012/mm2)	2.15 c	2.62 ab	2.80 a	2.46 b
WBC (109/mm3)	6.80 c	7.10 ab	7.49 a	6.80 b
Platelet	166.00	140.00	150.00	170.0 0
Cholesterol (mg/dl)	245.43 a	225.77 a	200.00 b	230.37 a
Protein (g/l)	4.50 c	5.85 b	6.54 a	5.38 b
Albumin (mg/dl)	2.56 c	3.44 b	4.02 a	3.32
Globulin (mg/dl)	1.78 c	2.40 a	2.53 a	2.04 b
Urea (mg/dl)	42.00	40.00	40.36	41.10

T1 Control

T2 Ginger 

T3 Garlic  

T4 Mixture of both Ginger and Garlic

 Note ^abc mean on the same row followed by different superscript are significantly different (p < 0.05). There was significant increase (P < 0.05)  in the PCV, HB, RBC and WBC of bird on the ginger and garlic diet than those on control treatment as showed in Table 4.3.1 above. The number of erythrocytes (RBC) in chicken is influenced by the condition of the animal. The increase in PVC, HB and RBC contents of the blood of birds fed with the test ingredients is an indication of improved oxygen carrying capacity of the cell. The serum biochemical indices indicates that inclusion of ginger and garlic in the diet of broiler chicken successful caused reduction in the level of serum. Ginger extract caused reduction in the two (ginger and garlic) and did not show any variation from the control, where the cholesterol statistically increased.  

Mortality Rate

The morality rate of chicken at all treatment within the period of nine weeks.

Parameter	T1	T2	T3	T4
Age/week	9	9	9	9
% mortality	1%	0%	1%	0%

         

T1 Control

T2 Ginger 

T3 Garlic  

T4 Mixture of both Ginger and Garlic

CHAPTER FIVE

5.0     Discussion

The effects of different herbs on growth performance traits of broiler chicken is presented in Table 4.2.2.

There were significant differences (p < 0.05) between treatments in performance for all traits. Birds on ginger had a better performance for all traits studied, there was a 25.06, 15.04 and 12.57% significant (p < 0.05) increase in final body weight relative to T1, T3 and T4 respectively. The present findings affirm the work of Herawati, (2010) on Habbard broiler strain. The author observed a significant increase in final body weight, higher fed supplemented ginger in their diet. Similarly result obtained by Al-moramadhi, (2010) when broiler chick were given ginger orally at 100mg/kg body weight for six weeks. Minah et al., (2010) and Onu (2009) also observed that ginger increases body weight when added in the diet up to 2% level. The better performance observed in T2 may be attributed to some medical properties contained in ginger for instance, a protein digesting enzymes (Zingbion) found in ginger is believed to improve digestion as well as kill parasites and their eggs. Furthermore, properties of ginger tends to enhance antibacterial and anti-inflammatory factors (Mohammed and Yusuf, 2011).

Tekeli, (2007) stated that due to the active ingredient in these herbs, there is the formation of more stable intestinal flora and improved feed conversion efficiency in consequence of a better digestion.

Though in the present study, bird on T2 performed better than those on T3 and T4, these two treatment were significantly (p < 0.05) better than the control.

Mahmood et al., (2006) reported that garlic had positive effect on the growth rate of broiler chicks. Meraj, (1998) noted that the presence of antibiotic substance in garlic is responsible for the improvement of weight gain.

The result on serum biochemical indices indicate that inclusion of ginger and ginger in the diet of broiler chicken, successful reduced the cholesterol in the serum. The present finding also reveal that the ginger extract caused reduction in the level of serum cholesterol, though the mixture of the two (ginger and garlic) did not show any variation from the control where the cholesterol statistically increased. Sacid et al. (2010) observed that aqueous extract of ginger significantly reduced the level of cholesterol in the blood of broiler. This affirm to the findings of Mansoub (2011) who reported reduction in total cholesterol when broiler were supplemented with 1g/kg garlic.

There was significant increase (p < 0.05) in the PCV, Hb, RBC and WBC of bird on the ginger and garlic diet than those on control treatment. Mitruka et al. (1997) stated that the number of erythrocytes (RBC) in chicken is influenced by the condition of the animal. The increase in PVC, Hb and RBC contents of the blood of bird fed with the test ingredients is an indication of improved oxygen carrying  capacity of the cell which translated to a better availability of nutrients to the birds, consequently affecting their wellbeing. Sole and ministration of ginger and garlic reduced in the platelet in the blood.

5.2     Conclusion   

A mixture of the two herbs was not as beneficial as sole treatment (treatment either with ginger or garlic) in all parameter studied. Although birds on aqueous extract of ginger, had better performance in terms of final body weight and feed conversion ratio, administration of aqueous extract of garlic in the broiler diet improved the haematogical and serum parameter studied. The result of the present study, therefore suggest that the use of ginger and garlic as aqueous extract in the diet of broiler chicken improved their performance as well as their health status.

  

5.3     Recommendation

Based on the results obtained from this study the use of ginger and garlic as herbal supplement in feeds should be encouraged because of the following effects.

·           It improved their growth performance.

·           It boost their immune system.

·           It improved their general wellbeing.

       

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APPENDIX

4.1.1  Feed Composition of Chicks at Starter Level

T1 Control

T2 Ginger 

T3 Garlic  

T4 Mixture of both Ginger and Garlic

Ingredient	T1	T2	T3	T4
Maize	34.15	34.15	34.15	34.15
Soya bean meal	8.35	8.35	8.35	8.35
Maize bran	12.00	11.70	11.55	11.25
Palm kernel meal	14.99	14.50	14.30	14.00
Groundnut cake	6.00	6.00	6.00	6.00
Bone meal	1.50	1.50	1.50	1.50
Oyster shell	2.50	2.50	2.50	2.50
Salt	0.25	0.25	0.25	0.25
Premix	0.25	0.25	0.25	0.25
Methionine	0.10	0.10	0.10	0.10
Garlic	-	0.5	-	0.50
Ginger	-	-	0.5	0.50
Energy (kcalmE/kg)	2536.81	2514.80	2524.50	2488.04
Protein	16.23	16.14	16.10	16.07

Table 4.1.2: Feed Composition of Chicks at Finisher Period

Ingredient	Control T1	Ginger T2	Garlic T3	Mixture  of both Garlic and Ginger T4
Maize	34.15	34.15	34.15	34.15
Soya bean meal	8.35	8.35	8.35	8.35
Wheat bran	20.00	19.70	19.55	19.40
Palm kernel meal	14.99	14.50	14.30	14.00
Groundnut cake	6.00	6.00	6.00	6.00
Bone meal	1.50	1.50	1.50	1.50
Oyster shell	2.50	2.50	2.50	2.50
Salt	0.25	0.25	0.25	0.25
Premix	0.25	0.25	0.25	0.25
Methionine	0.10	0.10	0.10	0.10
Garlic	-	0.5	-	0.50
Ginger	-	-	0.5	0.50
Energy (kcalmE/kg)	2544.81	2522.80	2501.95	2516.19
Protein	16.23

          T1 Control

T2 Ginger 

T3 Garlic  

T4 Mixture of both Ginger and Garlic

Table 4.1.1 Shows the ingredient and chemical composition of basal diet for the finisher growth period.

Table 4.1.3 Feed Composition of all Treatment 

Ingredient	Control T1	Ginger T2	Garlic T3	Mixture  of both Garlic and Ginger T4
Maize	34.15	34.15	34.15	34.15
Soya bean meal	8.35	8.35	8.35	8.35
Maize bran	12.00	12.00	12.00	12.00
Wheat bran	20.00	20.00	20.00	20.00
Palm kernel meal	14.99	14.99	14.99	14.99
Groundnut cake	6.00	6.00	6.00	6.00
Bone meal	1.50	1.50	1.50	1.50
Oyster shell	2.50	2.50	2.50	2.50
Salt	0.25	0.25	0.25	0.25
Premix	0.25	0.25	0.25	0.25
Methionine	0.10	0.10	0.10	0.10
Garlic	-	0.50	-	0.50
Ginger	-	-	0.50	0.50
Energy (kcalmE/kg)	2556.81	2557.51	2557.51	2557.81
Protein	16.23	16.14	16.10	16.07

T1 Control

T2 Ginger 

T3 Garlic  

T4 Mixture of both Ginger and Garlic