Effects of ginger root (Zingiber officinale) on laying performance and antioxidant status of laying hens and on dietary oxidation stability

Zhao, Xiaoyu; Yang, Zhen; Yang, Weiren; Wang, Y.; Jiang, Shuzhen; Zhang, G. G.

doi:10.3382/ps.2010-01280

Cited by 127 publications

(108 citation statements)

References 30 publications

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“…Ginger has a pleasant aroma and a pungent taste and its main compounds have shown various physiological effects (Ali et al, 2008). Ginger root, powder and extracts have been studied for their antioxidant and antimicrobial properties both in diet supplementation (Zomrawi et al, 2012;Herawati and Marjuki, 2011;Zhao et al, 2011) and food preservation (Abdel-Naeem and Mohamed, 2016;Cao et al, 2013;. Information on the effect of adding ginger to meat products is limited (Cao et al, 2013;Mi et al, 2016;Mancini et al, 2017b), particulary in rabbit meat (Mancini et al, 2017c).…”

Section: Introductionmentioning

confidence: 99%

Qualitative improvement of rabbit burgers using Zingiber officinale Roscoe powder

et al. 2017

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.Abstract: The object of this study was to evaluate the effect of Zingiber officinale powder on physicalchemical traits, microbiological growth and sensory properties of rabbit burger. Raw burgers (only meat and meat added with 1 and 2% w/w ginger powder) were stored at 4°C for 1, 4 and 7 d and then cooked. Ginger modified the colour of both raw and cooked burgers, leading to more yellow hue and reducing lightness. Aspect of burgers were affected by ginger powder addition, leading to a noticeable difference between the samples. During storage time, the highest modifications were recorded for control samples, followed by burgers with added ginger. Sensory evaluation highlighted that ginger enhanced the juiciness of the burgers; moreover, burgers with ginger powder presented a significant delay in microbial growth. Ginger powder might be considered as a potential ingredient in rabbit meat products to increase their quality and extend their shelf-life.

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Section: Introductionmentioning

confidence: 99%

Qualitative improvement of rabbit burgers using Zingiber officinale Roscoe powder

et al. 2017

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“…The increase in pancreatic enzymes (trypsin, chymotrypsin, amylase and lipase) activity due to feeding of turmeric, which is being attributed towards its active principle curcumin, has been seen (Khan et al, 2012b). Ginger increases secretion of enzymes like enterokinases and other enzymes important for digestion hence improving the digestion and metabolism of feed (Zhao et al, 2011). Similarly, addition of essential oils in feed has also improved secretion of digestive enzymes, increasing feed assimilation, overall activity of broilers were improved (AlKassie et al, 2011).…”

Section: Antimicrobials Of Plant Origin / Phytobioticsmentioning

confidence: 99%

Exploring alternatives to antibiotics as health promoting agents in poultry- a review

Yadav¹,

Kolluri²,

Gopi³

et al. 2016

JEBAS

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Poultry industry has undergone rapid growth during last three decades. For which even higher usage of antibiotics, both as growth promoters as well as therapeutic agents, has been adopted. However, due to the fear of resistance development in bacterial populations to antibiotics, presence of antibiotic residues in poultry products and increasing consumer demand for products free from antibiotic residues, search for alternatives that could replace antibiotics without causing loss to productivity or product quality has accelerated. Such alternatives in poultry include the use of organic acids, probiotic microorganisms, prebiotic substrates that benefit proliferation of beneficial bacterial populations or synbiotic (combinations of prebiotics and probiotics) ensuring better production and maintaining health of the birds. Others include vitamins and minerals, herbal drugs, plant extracts, phytobiotics and antimicrobial peptides. Probiotic organisms provides competition to pathogenic organisms for intestinal colonizing sites, reduce the diversion of nutrients for harmful microbes and the toxins produced by them and stimulates the immune systems. Similarly, prebiotic offers an alternative, as it alters the intestinal microbes and immune system to reduce colonization by pathogens and allows proliferation of beneficial microflora in the gut. Even using synbiotic is a better strategy for enhancing poultry production, however, more research is needed for selection of probiotic, prebiotics or synbiotics either alone or in combination that can result in the selection of strains capable of performing effectively in the gastrointestinal tract. The contents of this review will be useful for researchers to enrich their knowledge on alternatives of antibiotics in poultry birds without compromising performance of birds and bird welfare.

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“…Ginger is a rhizomatous herbaceous plant, whose rhizome is used medicinally. Ginger contains several compounds and enzymes including gingerdiol, gingerol, gingerdione and shogaols (Rivlin, 2001;Zhao et al, 2011). These compounds have been reported to have antimicrobial, antioxidative and pharmacological effects (Al-Amin et al, 2006;Tapsell et al, 2006;Ali et al, 2008).…”

Section: Introductionmentioning

confidence: 99%

Evaluation of Growth Performance, Haematological and Serum Biochemical Response of Broiler Chickens to Aqueous Extract of Ginger and Garlic

Oleforuh-Okoleh¹,

Ndofor-Foleng²,

Olorunleke³

et al. 2015

JAS

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An experiment which lasted for 56 days was carried out to investigate the growth performance, haematological and serum biochemical response of broiler chickens to aqueous extract of ginger and garlic. Eighty day-old Marshal Strain broiler chickens were used for the experiment. The birds were randomly allotted into four treatment groups consisting of four replicates with five birds per replicate. The aqueous extract was obtained by infusing 14 g of each test ingredient in 1 litre of hot boiled water for 12 hours and 50 ml of the filtrate/litre of drinking water given to birds' ad-libitum. T1 (control), T2, T3, and T4 contained 0, and 50 mls of ginger, garlic and a 1:1 ratio mixture of ginger and garlic in drinking water respectively. T2 gave the best performance (p < 0.05) in all growth performance traits -final body weight, weekly weight gain, weekly feed intake and feed conversion ratio and T1 the least. Significant (p < 0.01) increases were observed in haemoglobin concentration, packed cell volume, white blood cell, and red blood cell of the ginger and garlic treated birds. The serum biochemical parameters measured were significantly (p < 0.05) different, with T2 and T3 showing a better response. Cholesterol decreased significantly (p > 0.05) while there was significant increase in the total protein, albumin, and globulin of the treated birds (p < 0.01). Administration of ginger and garlic to broiler chickens increased their performance, boosted their immunity as well as improved their general well-being. It is, thus, recommended in broiler chicken production.

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Effects of ginger root (Zingiber officinale) on laying performance and antioxidant status of laying hens and on dietary oxidation stability

Cited by 127 publications

References 30 publications

Qualitative improvement of rabbit burgers using Zingiber officinale Roscoe powder

Qualitative improvement of rabbit burgers using Zingiber officinale Roscoe powder

Exploring alternatives to antibiotics as health promoting agents in poultry- a review

Evaluation of Growth Performance, Haematological and Serum Biochemical Response of Broiler Chickens to Aqueous Extract of Ginger and Garlic

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