Impact of Feeding Broiler Chicks on Ginger, Peppermint and Vitamin C Under Heat Stress Conditions

Abstract

total of 320 d-old broiler chicks (Cobb-500) with an average body weight of 48.0±2gm were distributed by weight in eight equal groups, each in 5 replicates. The first group (T1) was fed on a basal diet. Ginger root powder was added to be basal diet at 0.25% and 050% (T2 and T3 groups), peppermint leaves powder was added to the basal diet at 0.25% (T4) and 0.50% (T5), both ginger and peppermint at levels of 0.125% (T6) and 0.25% (T7) groups, respectively, and 300 mg/kg diet vitamin C added to was basal diet (T8) group. Results showed that, the highest live body weight and body weight gain were recorded in the T7 group supplemented with ginger 0.25%+peppermint 0.25%, and lowest values were found in the control group. Feed consumption and feed conversion ratio were significantly improved in all treatment groups compared with control group, where the highest values in feed intake was found in T4 (0.25% peppermint powder), but T8 (300 mg vitamin C) had the best improvement in feed conversion ratio of birds among all experimental treatments compared to the control group. Economic efficiency was increased by supplementing broiler diets with peppermint or mixture between ginger and peppermint as well as vitamin C compared with the control group (T1). Hemolytic malondialdehyde was significantly decreased, while catalase activities were significantly increased in all experimental groups. Amylase or protease significantly increased in chicks fed diets supplemented with different fed additives compared to chicks of control. Fatty acid profile of broilers breast meat results showed that feeding broilers on different types of feed additives were high in unsaturated (monounsaturated and polyunsaturated) fatty acids compared with control group (T1). It is concluded that, dietary supplementation with dry leaves at 0.5% or a high mixture of ginger and peppermint (0.25%+0.25%) may be used for enhancing productive performance, fatty acid profile, antioxidant status and economic efficiency of broilers reared under heat stress conditions.