Abstract

Some indices of health and meat quality of broiler chickens fed diets supplemented with a mixture of ginger, garlic and pomegranate were investigated. Dried and pulverized spices, ginger, garlic and pomegranate were mixed in ratio 2:2:1, respectively. The mixed-spices were combined with Starter and Finisher to formulate four (4) diets; 1 and 2 were 0% mixed-spices supplemented Starter and 2% mixed-spices supplemented Starter respectively. Diets 3 and 4 were respectively 0% mixed-spices supplemented Finisher and 2% mixed-spices supplemented Finisher. In the first phase of the experiment, 150 chicks were divided into groups A and B of 75 birds each, and respectively assigned to diets 1 and 2 for three (3) weeks. In the second (Finisher) phase, group A was sub-divided into groups C and D while group B was subdivided into groups E and F and fed ad libitum for additional 3 weeks. Group C was placed on diet 1 and then diet 3, D was on diet 1 and then on diet 4, E was on diet 2 and then on diet 3 and F was on diet 2 and then on diet 4. The breast and thigh ultimate pH values were found to be significantly decreased (p<0.5) in the groups maintained on mixed spices supplemented diets when compared with values in the group C (Control). All the test groups had significantly lower (p<0.05) serum ALT activities in comparison with the control. We therefore conclude that diets supplemented with the mixed spices improve meat quality of broiler chickens.