G.J.B.B., VOL.3 (3) 2014: 225-229 ISSN 2278 – 9103 EFFECT OF GROUND GINGER AND GARLIC ON THE GROWTH PERFORMANCE, CARCASS QUALITY AND ECONOMICS OF PRODUCTION OF BROILER CHICKENS V. U. Oleforuh-Okoleh 1 , G. C. Chukwu 1 & A. I. Adeolu 2 1 Department of Animal Science, Ebonyi State University, P. M. B. 053, Abakaliki, Ebonyi State, Nigeria. 2 Department of Biology/Microbiology/Biotechnology, Federal University Ndufu-Alike, Ikwo, P. M. B. 1010, Abakaliki, Ebonyi State, Nigeria. ABSTRACT This study evaluated the effect of ground ginger and garlic on the growth performance, carcass quality and economics of production of broiler chickens. 100 broiler chickens were randomly allotted to five treatments identified as T 1 , T 2, T 3, T 4 and T 5 . Each treatment was replicated four times with five birds per replicate. Birds on T 1 served as control, those on T 2 and T 3 received ground ginger and garlic in powder form at 14g/kg of the diet respectively, while those on T 4 and T 5 were given ground ginger and garlic in water-based infusion at 50ml/liter of drinking water respectively. Significant variations (p<0.05) existed between the control and other treatments in mean final body weight, daily body weight gain, daily feed intake and feed conversion ratio (FBW, WBWG, DFI and FCR respectively). The birds fed with garlic had better FCR (2.17) than those fed ginger (2.42) or control (2.53). The birds fed the powder form showed better performance (p<0.05) in FBW, WBWG, DFI and FCR of 2493.75g, 340.00g, 105.96g and 2.19 respectively than those fed the water-based infusion. The usage of the test ingredients had a significant effect (p<0.05) on abdominal fat weight and dressing percentage. A better performance was observed when they were given in powder form. T 3 had the highest revenue and net return, and also gave the least cost-benefit ratio. The inclusion of the test ingredients in the diets of broiler chicks boosted the traits monitored without any adverse effect and is recommended in the diets of broiler chicks. KEYWORDS: ginger, garlic, growth performance, carcass quality, economics of production INTRODUCTION Antimicrobial compounds produced by microorganisms have been used in animal rations as growth promoters for many years (Barragry and Powers, 1994). Antibiotics have been used widely to prevent infections and poultry diseases and for the improvement of meat and egg production. However, use of antibiotics is restricted due to drug resistance in bacteria, drug residue in carcass and also alteration of natural gut micro flora (Botsoglou et al., 2002). Recently many countries tend to minimize or prohibit the use of antibiotics because of their deleterious side effects on both animals and human. Consequently, the of use of natural promoters such as probiotics, prebiotics, symbiotics, enzymes, toxic binders, organic acids, oligosaccharides, phytogenics, and other feed additives, to enhance the growth and performance of broiler chickens have been advocated (Borazjanizadeh et al., 2011). Garlic and ginger as natural growth promoters can be potential alternatives for common artificial growth promoters like antibiotics (Demir et al., 2003). Ginger is the rhizome of the plant Zingiber officinale, consumed as a delicacy, medicine, or spice. Preliminary research indicates that nine compounds found in ginger may bind to serotonin receptors which may influence gastrointestinal function (Botsoglou et al., 2002). Research conducted in- vitro tests show that ginger extract might control the quantity of free radicals and the peroxidation of lipids (Al-Amin et al., 2006). The characteristic odor and flavor of ginger is caused by a mixture of zingerone, shagaols and gingerols, volatile oils that compose one to three percent of the weight of fresh ginger. Rivlin (2001) reported that in laboratory animals, gingerols increase the motility of the gastrointestinal tract and have analgesic, sedative, antipyretic and antibacterial properties. Garlic (Allium sativum) has been used as a spice and a native medicine for many years. It has been indicated to possess antibacterial, antifungal, antiparasitic, antiviral, antioxidant, anti-cholesteremic, anticancerous and vasodilator characteristics (Khan et al., 2007; Hanieh et al., 2010). The key active ingredient in garlic is the plant chemical, allicin, which rapidly decompose to several volatile organosulphur compounds with bioactivities (Chang and Cheong, 2008). Ginger and garlic supplements in broiler chicken diets have been recognized for their strong stimulating effect on the immune and digestive systems in birds (Horton et al., 1991; Gardzielewska et al., 2003). The objective of the present study was to evaluate the effect of different feeding methods of ginger and garlic on the growth performance, carcass quality and economics of production of broiler chickens. MATERIALS & METHODS The study was carried out at the Poultry Unit of the Teaching, and Research Farm of the Department of Animal Science, Ebonyi State University Abakaliki, which lies approximately on latitude 8 0 30 ’ E and 9 0 40’ and longitude 5 0 40’ and 6 0 45 ’ (Nwakpu, 2005). One hundred day-old Obasanjo Marshal Broiler chickens used for the 225