University of Khartoum

Effect of Dietary Ginger Root Powder (Zingiber Officinale) On Layer Hens Performance, Egg Cholesterol and Serum Constituents

Effect of Dietary Ginger Root Powder (Zingiber Officinale) On Layer Hens Performance, Egg Cholesterol and Serum Constituents

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Title: Effect of Dietary Ginger Root Powder (Zingiber Officinale) On Layer Hens Performance, Egg Cholesterol and Serum Constituents
Author: Zomrawi, Wafaa B.; Abdelatti, Khadiga A.; Dousa, Bakheit M.; Mohammed, Khalid E.; Elamin, Khalid M.
Abstract: An experiment was conducted to evaluate the effect of ginger root powder as natural feed additive on performance and blood serum constituents of layers, using 80 laying hens, 27 week of age in a completely randomized design with four replicates (20birds/treatment). Four experimental diets were formulated to meet the nutrient requirements of layer hens which included different levels of ginger root powder as follow: 0, 0.5, 1 and 1.5%. The results showed that overall feed intake, daily feed intake, total laid eggs, hen day egg production, FCR (kg feed/dozen of egg) and egg cholesterol were not (P > 0.05) affected by the dietary treatments. Body weight change was significantly (P < 0.05) lower for birds received the diet contained 1.5% ginger root powder. Heamatological parameters (Hb, PCV and MCHC%) were not affected by dietary treatments. RBcs were significantly (P < 0.05) higher for birds consumed 1.5% ginger root powder. MCV and MCH were lowers for group received 1.5% ginger root powder diet. No significant differences were observed for serum total protein. However, serum glucose was decreased for birds fed 1.5% ginger root powder. Significant lowering effect was obtained for serum triglyceride, cholesterol and creatitine for those groups received 0, 1 and 1.5% ginger root powder. A higher level of calcium and phosphorus were showed for birds fed 0.5% ginger root powder. Inclusion of ginger root powder in the diet had no effect on layers performance, but it had lowering effect on serum cholesterol, triglyceride and creatitine levels.
URI: http://khartoumspace.uofk.edu/123456789/26505


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