Effects of ginger meal supplementation on performance and meat antioxidative enzymes of broilers fed monosodium glutamate
Keywords:Chicken, Carcass quality, Ginger, Haematology, Lipid peroxidation
The ameliorative effects of ginger meal (GM) on the performance, carcass, and meat qualities of broilers fed diets containing MSG were examined. A total of 360 day – old broilers were randomly allotted into four diets: Diet A (control), Diet B (basal + 1.25 g MSG/kg diet), Diet C (Diet B + 1.25 g GM/kg diet) and Diet D (diet B + 2.50 g GM/kg diet). The birds were fed starter and finisher diets and water ad – libitum. At 6 weeks old, growth performance, carcass and meat qualities were assessed. Broilers on Diets B to D significantly (P < 0.05) recorded increased weight, feed, energy, and protein intakes with those on Diet D having the best feed conversion ratio. The dressed weight and dressing percentage of broilers on the experimental diets were better than the control diet. The inclusion of GM significantly (P < 0.05) ameliorated the negative impacts of MSG on relative weights of the heart, liver, and bile. Meat catalase and glutathione peroxidase were significantly (P < 0.05) reduced while lipid peroxidation and meat cholesterol were significantly (P < 0.05) elevated among the birds fed Diet B when compared with the control. However, the inclusions of GM played a restorative role by significantly (P < 0.05) improving the meat antioxidant enzymes and reducing lipid peroxidation and cholesterol. Therefore, the inclusion of MSG at 1.25 g/kg with an inclusion of 1.25 to 2.50 g GM/kg was beneficial for feed palatability enhancement with resultant improvement on performance, carcass, and meat qualities.
Keywords: Chicken, Carcass quality, Ginger, Haematology, Lipid peroxidation
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