Exploration of <i>Zingiber officinale</i> effects on growth performance, immunity and gut morphology in broilers

Asghar, M. U.; Rahman, A.; Hayat, Z.; Rafique, M. K.; Badar, I. H.; Yar, M. K.; Ijaz, M.

doi:10.1590/1519-6984.250296

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Brazilian Journal of Biology

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Original Article • Braz. J. Biol. 83 • 2023 • https://doi.org/10.1590/1519-6984.250296 copy

Exploration of Zingiber officinale effects on growth performance, immunity and gut morphology in broilers

Exploração dos efeitos do Zingiber officinale no desempenho de crescimento, imunidade e morfologia intestinal em frangos de corte

Authorship SCIMAGO INSTITUTIONS RANKINGS

Abstract

The current study aimed to determine the effects of different levels of Zingiber officinale as a herbal feed additive on growth performance, carcass characteristic, serum biochemistry, total bacterial count (TBC), gut morphology, and immunological parameters of broilers. A total of 1500, day-old broiler chicks (Hubbard) were equally accredited to five treatment groups, each with six replicates (50 birds/replicate). Five experimental diets were prepared using basal diet i.e. with antibiotics positive control (PC), 3 g/kg ginger (group A), 6 g/kg ginger (group B), 9 g/kg ginger (group C) and without antibiotics negative control (NC). Group A and C showed significantly (p<0.05) higher feed intake (FI) as compared to other groups. Group C showed significantly (p<0.05) lower Total bacterial count (TBC) followed by group B as compared to NC. Carcass characteristics showed non-significant effects among different treatments. Mean villi length and width were significantly (p <0.05) higher in all ginger supplemented groups as compared to the control groups. Blood serum parameters including cholesterol, triglycerides, and low-density lipoproteins (LDL) were significantly (p<0.05) lower in groups B and C in comparison with the control groups. Whereas high-density lipoproteins (HDL) was significantly higher in group B as compared to the others. In conclusion, ginger supplementation @0.6% in the basal diet significantly improved growth performance and gut morphometry of broilers. It also showed a positive impact on cholesterol, triglycerides and gut microbes. Therefore, ginger could be a better substitute for antibiotic growth promoters.

Keywords:
broiler; cholesterol; ginger; performance; phytobiotics

Ingredients	PC	NC	A	B	C
MCP*	0.3	0.3	0.3	0.3	0.3
Lysine HCL	0.31	0.31	0.31	0.31	0.31
DLM**	0.263	0.263	0.263	0.263	0.263
Threonine	0.1	0.1	0.1	0.1	0.1
Salt	0.22	0.22	0.22	0.22	0.22
Soda	0.1	0.1	0.1	0.1	0.1
Betain HCL	0.075	0.075	0.075	0.075	0.075
Phytase	0.010	0.010	0.010	0.010	0.010
Coxiril®***	0.01	0	0	0	0
Enramycine	0.03	0	0	0	0
Vit Premix	0.055	0.055	0.055	0.055	0.055
Min premix	0.055	0.055	0.055	0.055	0.055
Trial product	0.00	0.00	0.3	0.6	0.9
Rice polish	0.272	0.272	0.272	0.272	0.272
Limestone	1	1	1	1	1
Total	2.8	2.8	2.8	2.8	2.8
Raw Material
Maize	53.8	53.8	53.8	53.8	53.8
Soybean meal	28	28	28	28	28
Canola meal	4.4	4.4	4.4	4.4	4.4
PBM****	3	3	3	3	3
Rice Polish	8	8	8	8	8

Ingredients	PC	NC	A	B	C
MCP*	0.2	0.2	0.2	0.2	0.2
Lysine HCL	0.33	0.33	0.33	0.33	0.33
DLM**	0.22	0.22	0.22	0.22	0.22
Threo	0.090	0.090	0.090	0.090	0.090
Salt	0.22	0.22	0.22	0.22	0.22
Soda	0.1	0.1	0.1	0.1	0.1
Betain HCL	0.050	0.050	0.050	0.050	0.050
Phytase	0.010	0.010	0.010	0.010	0.010
Coxiril®***	0.01	0	0	0	0
Enramycine	0.03	0	0	0	0
Vit Premix	0.055	0.055	0.055	0.055	0.055
Min premix	0.055	0.055	0.055	0.055	0.055
Trial product	0.00	0.00	0.3	0.6	0.9
Rice polish	0.2	0.3	0.2	0.2	0.2
Limestone	0.8	0.8	0.8	0.8	08
Total	2.4	2.4	2.4	2.4	2.4
Raw Material
Maize	63	63	63	63	63
Soybean meal	25	25	25	25	25
Canola meal	5	5	5	5	5
PBM****	3	3	3	3	3
Rice Polish	1.6	1.6	1.6	1.6	1.6

Ingredients	Starter Diet	Finisher Diet
Dry matter (%)	88.5	88.6
Crude protein (%)	23	21.5
Ash (%)	5.0	4.0
Crude fat (%)	4.0	4.5
Crude fiber (%)	3.0	4.0
ME (Kcal)	2900	2950

Parameters
Group	Treatment	FI (g)	BWG (g)	FCR
PC	Positive control group (basal diet plus antibiotics)	3319b ± 6.32	2054c ± 23.71	1.62a ± 0.02
NC	Negative control group (basal diet without antibiotics)	3308^b ± 14.63	2024^c ± 22.81	1.64^a ± 0.02
A	Basal diet plus dried Ginger root powder @0.3%	3329^b ± 11.21	2164^b ± 10.36	1.54^b ± 0.01
B	Basal diet plus dried Ginger root powder @0.6%	3292^b ± 12.75	2249^a ± 6.36	1.46^c ± 0.01
C	Basal diet plus dried Ginger root powder @0.8%	3449^a ± 28.12	2092^bc ±16.65	1.65^a ± 0.02
	*P-value*	*0.001*	*0.001*	*0.001*

Groups	Parameters
Groups	Live weight (g)	Eviscerated weight (g)	Dressing (%)	Giblet (%)
Positive control	2003 ± 14.6	1346 ± 15.5	63.2 ± 0.9	5.4 ± 3.7
Negative control	1972 ± 14.7	1396 ± 30.4	62.4 ± 1.3	6.1 ± 2.7
Group A (0.3% ginger)	2023 ± 14.5	1386 ± 12.1	64.1 ± 0.6	5.5 ± 2.9
Group B (0.6% ginger)	2019 ± 13.6	1349 ± 10.2	66.2 ± 0.3	5.7 ± 4.3
Group C (0.9% ginger)	1993 ± 11.5	1374 ± 20.3	64.7 ± 0.8	5.8 ± 1.7
P-value	0.064	0.282	0.040	0.088

Groups	Parameters
Groups	Cholesterol (mg/dl)	Triglycerides (mg/dl)	HDL (mg/dl)	LDL (mg/dl)
Positive control	207.95 ± 1.35^ab	209.48 ± 1.67^a	46.40 ± 0.97^ab	110.19 ± 0.27^a
Negative control	213.41 ± 1.61^a	211.31 ± 2.25^a	38.50 ± 1.80^c	108.70 ± 0.60^a
Group A (0.3% ginger)	205.31 ± 1.22^b	202.73 ± 1.58^b	50.50 ± 3.96^a	106.65 ± 0.27^b
Group B (0.6% ginger)	196.55 ± 1.24^c	194.49 ± 0.96^c	47.17 ± 2.00^b	104.43 ± 0.49^c
Group C (0.9% ginger)	197.02 ± 1.43^c	194.96 ± 1.35^c	42.00 ± 2.32^ab	105.86 ± 0.47^bc
P-value	0.008	0.001	0.016	0.001

Groups	Parameters
Groups	ND titer (day 28^th)	ND titer (day 35^th)
Positive control	2.83 ± 0.40^c	4.50 ± 1.02
Negative control	3.50 ± 0.56^c	4.50 ± 0.85
Group A (0.3% ginger)	3.83 ± 0.70^bc	4.33 ± 0.92
Group B (0.6% ginger)	9.67 ± 0.42^a	5.17 ± 0.79
Group C (0.9% ginger)	6.17 ± 0.70^b	4.00 ± 0.86
P-value	0.001	0.921

Groups	Total bacterial count
Positive control		8.07^b
Negative control		8.48^a
Group A (0.3% ginger)		7.92^b
Group B (0.6% ginger)		7.75^c
Group C (0.9% ginger)		7.65^c
P-value		0.001

Groups	Parameters
Groups	Villi length (μm)		Villi width (μm)	Crypt depth (μm)
Positive control		714.50 ± 1.06^b 61.19 ± 1.96^b		63.05 ± 2.73^c
Negative control		756.00 ± 31.46^b 89.86 ± 7.39^a		92.87 ± 11.05^abc
Group A (0.3% ginger)		885.50 ± 18.04^a 93.22 ± 3.50^a		115.07 ± 1.59^ab
Group B (0.6% ginger)		905.30 ± 44.98^a 95.82 ± 1.80^a		126.52 ± 1.71^a
Group C (0.9% ginger)		895.10 ± 1.14^a 83.88 ± 4.56^ab		88.27 ± 4.92^bc
P-value		0.010 0.017		0.02

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