Abstract
Some physicochemical changes in broiler chickens fed diets supplemented with a mixture of ginger, garlic and cinnamon was evaluated. During starter phase, 150 broiler chicks were divided into groups A and B of 75 birds each, and were randomly fed diets 1 and 2 respectively for 3 weeks. The average weekly weight gain by the chickens maintained on the mixed spices supplemented diet (235.15±15.55g) was significantly lower (p<0.05)compared with the weight gain by the control (274.26±20.23g) in the Starter phase. In the Finisher phase, group A was sub-divided into groups C and D while group B was subdivided into groups E and F and fed for additional 3 weeks. The average weekly weight gain by groups C (242.31±4.97g), D (282.46±15.04g), E (260.14±81.11g) and F (236.67±24.29g) did not vary significantly. The evaluated carcass characteristics and haematological indices when compared with the control did not vary significantly. The serum cholesterol levels (mg/dl) in groups D (101.40±4.13), E (106.60±4.59) and F (100.20±9.83) were significantly lower (p<0.05) in comparison with the level in group C (127.00±8.83). Groups E (46.96±8.62mg/dl) and F (47.44±6.35mg/dl) had significantly (p<0.05) lower LDL-C compared with the control (70.56±8.75mg/dl). Therefore, mixture of ginger, garlic and cinnamon may have no effects on the overall weight gain, carcass traits and haematological profiles but could decrease the risk of atherogenesis and CVD in broiler chickens.
 Keywords: Cinnamon; ginger; garlic; spices; physicochemical
Highlights
Meat plays an important role in the human diet
Broiler chickens maintained on diets 2 and 4 (Group E) had significantly higher (p
Assessment of lipid profiles is important because alteration in serum lipid profile such as increase in total cholesterol (TC), triacylglycerol (TAG), and low-density lipoprotein cholesterol (LDL-C), and reduction in high-density lipoprotein cholesterol (HDL-C) are key factors in cardiovascular disease progression
Summary
Meat plays an important role in the human diet. It is a good source of high-quality protein and serves as a vital source of beneficial fatty acids and a variety of micronutrients for optimal health (Laura, 2015). The fat content of cooked chicken varies depending on the bird’s diet and other factors such as breed, portion and on whether it is cooked with the skin on or off (Farrell, 2013). Idoko et al (2019) reports that combination of dried and pulverized garlic, ginger and pomegranate in ratio of 2:2:1 respectively could suppress fat accumulation in broiler chickens, without affecting other carcass traits, lipid and red blood cell indices. This research was conducted to study the influence of a mixture of ginger, garlic and cinnamon on the physicochemical properties of broiler meat
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