The objective of this study was to evaluate the inclusion of ginger (0.0%, 0.2%, 0.4% and 0.6%) in the diet of sheep as a natural additive on the intake and digestibility of nutrients, in addition to ruminal parameters. Four mixed breed sheep with an initial body weight of 25 kg were used, distributed in a Latin square experimental design (4x4). The diets were balanced with 12.0% crude protein (isoprotein) and 69.5% total digestible nutrients (isoenergetic). The studied variables were subjected to analysis of variance and the observed differences were determined by regression analysis considering 5% significance. The mean values obtained for the intake values expressed in kg animal-1 day-1 for DM; OM; CP; EE, NDF; ADF; TCH and CNF were 0.64; 0.60; 0.058; 0.011; 0.29; 0.19; 0.51; and 0.22, respectively. The mean values of the nutrient digestibility coefficients were 51.59; 64.92; 55.97; 76.86; 39.73; 30.68; 52.54; and 69.50%, respectively, for DM, OM, CP, EE, NDF, ADF, TCH, and NFC. No interaction effect was observed for the pH of the ruminal fluid; however, the pH value differed in relation to time. The concentration of N-NH3 in the ruminal fluid differed. The inclusion of up to 0.6% ginger in the diet of confined sheep does not alter the values of intake and nutrient digestibility coefficient; however, the inclusion of 0.4% ginger allows a higher concentration of N-NH3 in the ruminal fluid in the time interval of 2h12min after feeding, requiring the inclusion of rapidly fermented carbohydrates in the diet