Effects of ginger meal supplementation on performance and meat antioxidative enzymes of broilers fed monosodium glutamate

Abstract

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