Serum Lipid, Growth and Haematological Parameters of Broilers Fed Garlic, Ginger and Their Mixtures

The study determined the effects of garlic, ginger and their mixtures on the growth, serum lipids, haematological indices, carcass and organs of broilers. Garlic and ginger were each added to broiler diets at 1, 1.5 and 2%. Four mixtures of garlic and ginger were also formulated. Control diet did not contain any test ingredient. The results showed that garlic, ginger and mixtures contained 7.41, 5.85 and 6.62% crude protein respectively. Dietary treatment significantly influenced the final liveweights (FLW) of broiler chicks (P<0.001) and chickens (P<0.01). The mixtures of garlic and ginger significantly (P<0.001) improved FLW and weight gain of the 28 day old chicks than those of control birds. Garlic at 1.5 and 2% ginger significantly (P<0.01) th decreased the FLW of the chickens relative to the control. Dietary treatment significantly (P<0.001) affected the carcass parts and organs development of broiler chickens. However, dietary garlic, ginger and mixtures did not affect the red blood cells and haemoglobin concentration of the chickens. The mixtures of garlic and ginger exhibited better antilipidemic influence on the serum cholesterol, triacylglycerol and abdominal fat pad of the chickens than sole garlic and ginger. In conclusion, garlic and ginger could be used as antilipidemic agents in broiler diets to lower abdominal fat pad, serum cholesterol and triacylglycerol of broiler chickens with consequential reduced growth. However, the mixtures of garlic and ginger elicited similar and better hypolipidemic action without adverse effect on the growth of the chicks and chickens.