Vol. 11, Special Issue 3 (2022)

Author(s):
Sonali Namdeo, RPS Baghel, Sunil Nayak, Ankur Khare, Ravi Prakash Pal, Amit Chaurasiya and Saurabh Sahu

Abstract:
This experiment was conducted to examine the effects of ginger, garlic and turmeric supplementation on serum biochemical parameters, humoral immune response and carcass traits of broiler production. A total of 135, day old Cobb broilers were randomly allocated in to 9 experimental groups (T1, T2, T3, T4, T5, T6, T7, T8, T9), each consisting of 3 replicates of 5 chicks each. The standard broiler diets (T1) were formulated as per commercial feed specifications for Pre-starter: 0-14 days (22.5% CP and 3000 kcal ME/kg); Starter: 15-28 days (21.0% CP and 3125 kcal ME/kg) and Finisher: 29-42 days (19.5% CP and 3250 kcal ME/kg). Other diets were same as T1 except various levels of ginger, garlic and turmeric were supplemented in treatments groups. Diets T2, T3 and T4 were supplemented with 0.5% each of ginger, garlic and turmeric, respectively, T5 with 0.25% each of ginger and garlic, T6 with 0.25% each of turmeric and ginger, T7 with 0.25% each of turmeric and garlic, diet T8 with a combination of ginger, garlic and turmeric @ 0.25% each while, diet T9 with 0.5% each of ginger and garlic and 0.25% of turmeric. Experiment was conducted for six weeks. The results (0-6 weeks) of present study indicated that supplementation of 0.5% garlic to the basal diet of broilers (T3) significantly improved (p<0.05) serum biochemical parameters, humoral immune response and carcass traits of broilers followed by broilers fed diet supplemented with combination of 0.25% ginger and 0.25% garlic (T5). It could be concluded that supplementation of 0.5% garlic improved antioxidant status, immune response and carcass traits of broilers.