MIXED-SPICES SUPPLEMENTATION SUPPRESSES FAT DEPOSITION AND CAUSES NO ALTERATIONS IN LIPID AND RED BLOOD CELL PROFILES IN BROILER CHICKENS

Abstract

This research was conducted to determine the carcass traits, lipid and red blood cell indices of broiler chickens fed mixed spices-supplemented diet. Driedand pulverized spices; Allumsativum (garlic), Zingiberofficinale (ginger) and Punicagranatum (pomegranate) were mixed in ratio of 2:2:1 respectively.The mixed-spices were combined with Starter and Finisher to formulate four (4) diets; A was non-supplemented Starter, B was 2% mixed spices-supplemented Starter, C wasnon-supplemented Finisher and D was 2% mixed spices-supplemented Finisher. In the first phase of the experiment, 150 chicks were divided into groups 1 and 2 of 75 birds each, and randomly assigned to diets A and B. Groups 1and 2were respectively maintained on diets A and B for 3 weeks. In the second phase, group 1 in the first phase was sub-divided into groups A and B while group 2 was sub-divided into groups C and D and fed ad libitum for additional 3 weeks. The feed intake, carcass traits, lipid and red blood cell indices were determined. Increase in weight and feed intake were significantly lower (p<0.05) in the birds fed 2% mixed spices supplemented Starter. All the test groups had significantly lower (p<0.5) percentage fat to carcass weight as compared to the control (A). Other evaluated carcass traits did not vary significantly (p>0.5). All evaluated red blood cell indices, lipid and artherogenic indices did not significantly differ (p>0.5) from the control. Conclusively, the spices could suppress fat accumulation in broiler chicken, without affecting other carcass traits, lipid and red blood cell indices