Haematology and Serum Biochemistry of Broiler Chickens on Dietary Supplementation of Garlic and Ginger Powder
DOI:
https://doi.org/10.54536/ajaset.v8i3.3335Keywords:
Broiler Chicken, Ginger, Garlic, Hematology, SerumAbstract
There is a correlation between the selection of commercially significant features in broiler chickens and a rise in production issues. The need for a nutritionally balanced diet has led to the usage of additives in broiler diets. Garlic and ginger both have strong chemical compounds that can be used medicinally in poultry. The purpose of this study is to ascertain the impact of adding garlic and ginger powder to the diet on the hematological and serum of chicken broilers. Five nutritional treatment groups were randomly assigned to 180 Arbor acres chicks, with three replicates of 12 birds each. There is no ginger or garlic in Treatment 1. There was 0.25% ginger and 0.25% garlic in treatments 2 and 3, respectively. In treatment 4, the proportion of ginger and garlic was 0.25%, whereas in treatment 5, the proportion was 0.50%. Over the course of 42 days, the experiment's hematological and serum were determined. The birds' packed cell volume, hemoglobin, white blood cells, platelets, lymphocytes, heterophil, monocyte, eosinophil, and basophil did not differ significantly. On the other hand, treatment 2, 3, and 5 have an impact (P<0.05) on the birds' red blood cells compared to control. Regarding the blood parameters of the birds fed this diet, there was no discernible change (P<0.05) seen for triglycerides, cholesterol, high-density lipoprotein, or low-density lipoprotein. The results show that while garlic alone or in conjunction with ginger can increase red blood cells, it has no effect whatsoever on serum when added at a rate of 0.25%.
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