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 PH 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 60th 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
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