The Effect of Feeding Red Ginger (Zingiber officinale Rosc) as Phytobiotic on Broiler Slaughter Weight and Meat Quality

Herawati, _; Marjuki,

doi:10.3923/ijps.2011.983.986

Cited by 28 publications

(6 citation statements)

References 2 publications

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“…Meanwhile the broilers that received higher level of ginger (6 g/kg diet) showed decreased BW, total BWG, total FI and increment in FCR. These findings were in accord with those reported by Herawati & Marjuki (2011), who found that increasing ginger to a ratio up to 2% (20 g/kg diet) reduced the feed intake and total weight gain. In addition, the results are consistent with the report of Herawati (2010), who stated that broilers fed 2% dried supplementary red ginger meal had significantly lower feed intake than those on the control diet, and the decreased feed intake resulted in a corresponding decrease in weight gain as the supplement levels were increased.…”

Section: Discussionsupporting

confidence: 93%

Influence of dietary supplementation of ginger powder at different levels on growth performance, haematological profiles, slaughter traits and gut morphometry of broiler chickens

Shewita

Taha

2019

SA J. An. Sci.

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The present investigation was performed to determine the impact of the dietary inclusion of ginger powder (Zingiber officinale) on the growth performance, immune response, slaughter traits, blood biochemistry and gut morphology of broiler chickens. One hundred and eighty unsexed broiler chicks (Avian 48) were randomly allocated to four equal groups (45 birds each) (G1, G2, G3 and G4), and each treatment had three replicates (15 birds/replicate). The G1 group was fed with basal diet, G2, G3 and G4 were received the basal diet plus 2 g/kg, 4 g/kg and 6 g/kg ginger powder, respectively. The trial lasted for six weeks. The results demonstrated a significant decrease in the final bodyweight of G4 compared with those of G2 and G3. However, total feed intake improved in G2 and G3 and decreased in G4. The lowest feed conversion ratio (FCR) was observed in chicks of G3, followed by that of G2. At 42 days old, the gingersupplemented groups showed significant increases in hemagglutination inhibition (HI) titre against Newcastle Disease virus. Significant increases in the leucocyte count (WBCs) and serum total protein were noticed only in G4, and cholesterol and high-density lipoprotein (HDL) levels decreased significantly in G4. In addition, the serum very-low-density lipoprotein (VLDL) and triglyceride levels decreased significantly in the gingersupplemented groups compared with G1, and the abdominal fat percentage significantly decreased in the G3 and G4 groups. Additionally, the ginger-supplemented groups showed higher villus lengths and greater crypt depths than the control group. Supplementation with ginger powder at a moderate level up to 4 g/kg diet has beneficial effects on growth performance, and up to level 6 g/kg diet improves histological gut parameters and hypolipidemic properties of broilers.

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Section: Discussionsupporting

confidence: 93%

Influence of dietary supplementation of ginger powder at different levels on growth performance, haematological profiles, slaughter traits and gut morphometry of broiler chickens

Shewita

Taha

2019

SA J. An. Sci.

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“…On the other hand, Attia et al [59] studied the effect of ginger on performance and cost of supplementation and they found that dietary supplementation of 0.5% ginger decreased meat lipids and plasma glucose in comparison with the control. Herawati and Marjuki [60] found that chickens given diets with ginger (0.5, 1.0, 1.5 and 2.0%) showed a significant decrease in the fat weight than birds given diet without ginger. Also, using ginger in broiler diets instead of chemical antibiotics slightly increased tenderness and pH of broiler meat, but decreased cooking loss and water holding capacity as compared to the control.…”

Section: Effect Of Ginger On Meat and Egg Qualitymentioning

confidence: 97%

Ginger and Its Derivatives as Promising Alternatives to Antibiotics in Poultry Feed

El‐Hack

Alagawany

Shaheen

et al. 2020

Animals

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Simple Summary: The present review updates the current knowledge about the beneficial effects of ginger and its derivatives as feed supplements to poultry feed, particularly its positive effects on the body weight, carcass traits, egg production and quality, reproductive performance, blood parameters, egg and meat quality and microbiological aspects as well as the economic efficiency.Abstract: Poultry enterprises have sustained rapid development through the last three decennaries. For which reason, higher utilization of antibacterial, either as therapeutic or growth promoting agents, has been accepted. Owing to the concern of developing bacterial resistance among populations towards antibiotic generations, accumulation of antibacterial remaining's in chicken products and elevating shopper request for outcomes without antibacterial remaining's, looking for unconventional solutions that could exchange antibacterial without influencing productiveness or product characters. Using natural alternatives including ginger, garlic prebiotics, organic acids, plant extracts, etheric oils and immune stimulants have been applied to advance the performance, hold poultry productiveness, prevent and control the enteric pathogens and minimize the antibacterial utilization in the poultry production in recent years. The use of a single replacement or ideal assemblage of different choices besides good supervision and livestock welfare may play a basic role in maximizing benefits and preserving poultry productiveness. The object of this review was to support an outline of the recent knowledge on the use of the natural replacements (ginger and its derivatives) in poultry feed as Animals 2020, 10, 452 2 of 16 feed additives and their effects on poultry performance, egg and meat quality, health as well as the economic efficiency.

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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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The Effect of Feeding Red Ginger (Zingiber officinale Rosc) as Phytobiotic on Broiler Slaughter Weight and Meat Quality

Cited by 28 publications

References 2 publications

Influence of dietary supplementation of ginger powder at different levels on growth performance, haematological profiles, slaughter traits and gut morphometry of broiler chickens

Influence of dietary supplementation of ginger powder at different levels on growth performance, haematological profiles, slaughter traits and gut morphometry of broiler chickens

Ginger and Its Derivatives as Promising Alternatives to Antibiotics in Poultry Feed

Qualitative improvement of rabbit burgers using Zingiber officinale Roscoe powder

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