Effects of Dietary Inclusion of Ginger (Zingiber Officinale) and Garlic (Allium Sativum) Oil (GGO) Mixtures on Carcass Characteristics and Sensory Evalaution of Broiler Chickens

Effects of Dietary Inclusion of Ginger (Zingiber Officinale) and Garlic (Allium Sativum) Oil (GGO) Mixtures on Carcass Characteristics and Sensory Evalaution of Broiler Chickens R. A Oluwafemi , Aisha Omolade Lawal , Adelowo Samad Adetope, J. O Alagbe 2 Department of Animal Science, University of Abuja, Nigeria Department of Animal Nutrition and Biochemistry, Sumitra Research Institute, Gujarat India


Introduction
Poultry has a relatively short life cycle and is thus much more visible than bigger animals such as cattle, for example. Despite their ease of cultivation, they are very adaptable to a broad variety of environmental conditions (Erikssson, 2008). The protein in chicken meat is similar to that found in turkeys, cattle, and swine in terms of amino acids needed by humans, and it is readily digested as a result. When compared to port, which is forbidden by Muslims, poultry meat has a broad acceptability with little or no restriction in terms of cultural and religious taboos, and may be prepared in a variety of ways (Dixon, 2008). However, the industry in developing countries is confronted with a number of challenges, including a high feed to gain ratio and an increase in the cost of feed as a result of high feed ingredient prices, as well as, more recently, multidrug resistance as a result of the widespread use of antibiotics without regard for the intended purpose (Abbas, 2013;Alagbe and Betty, 2019;Olafadehan et al., 2019).
Due to increased consumer pressure on manufacturers to reduce medication usage (antibiotics), researchers are doing more research into antibiotic substitutes. Probiotics, prebiotics, organic acids, and plant extracts (essential oils) are just a few of the possible choices (Bento et al., 2013;Zhang et al., 2005). They are volatile, fragrant oily liquids extracted from plant components that have a distinct scent and chemical makeup that distinguish them from other essential oils. The chemical molecules that make up these complex mixes include terpenes, terpenoids, aldehydes, alcohols, phenols, methoxy-derivatives, and a few others, the most prevalent of which are terpenes (Dorman and Deans, 2000;Kalemba and Kunicka, 2003;. Botslogou and colleagues (2002) cite Alagbe as a source of information (2018), Because of the presence of phytochemicals in essential oils, they help to increase the generation of digestive secretions and nutrient absorption, so boosting gut health and increasing the quality of meat. Nutmeg, lime, mandarin, orange, rosewood, oregano, mountain savory, fennel, turmeric, rosemary, sage, neem, cinnamon, thyme, ginger, eucalyptus, garlic, pimenta, lemongrass, and clove are some of the major aromatic oils that have the potential to be used in chicken production and processing. It is possible to employ these essential oils as feed additions or drinking water additives, or as anti-bacterial agents in the preparation of chicken products (Yesilbag et al., 2011;Li et al., 2012).
A delicacy, a medicinal, and a spice, ginger is the rhizome of the plant Zingiber officinale, which may be eaten raw or cooked. The first findings of preliminary study show that nine chemicals contained in ginger may bind to serotonin receptors, which may have an effect on gastrointestinal function (Botsoglou et al., 2002). Researchers have discovered that ginger extract may be able to regulate the amount of free radicals produced as well as the peroxidation of lipids in vitro testing (Al-Amin et al., 2006). zingerone, shagaols, and gingerols, volatile oils found in small amounts in fresh ginger (one to three percent of the weight of fresh ginger), are responsible for the distinctive odor and taste of ginger. According to Rivlin (2001), gingerols have analgesic, sedative, antipyretic, and antibacterial effects in experimental animals. Gingerols also have analgesic, sedative, antipyretic, and antibacterial characteristics in humans.
Garlic (Allium sativum) has been used as a spice and as a traditional remedy for thousands of years in many cultures. It has been shown to have antibacterial, antifungal, antiparasitic, antiviral, antioxidant, anti-cholesteremic, anticancerous, and vasodilator properties, among other things (Khan et al., 2007;Hanieh et al., 2010). Garlic's most important active element is the plant chemical allicin, which decomposes fast to form a number of volatile organosulfur compounds with bioactivities in the body (Chang and Cheong, 2008). Broiler chicken diets including ginger and garlic supplements have become well-known because of the significant stimulation they provide to the immunological and digestive systems of the birds (Gardzielewska et al., 2003).
Aims of the experiment were to determine the effects of dietary inclusions of garlic (Allium sativum) and ginger (Zingiber officinale) oil combination on the carcass characteristics and sensory assessment of broiler chickens.

Site of the experiment
In this research, the participants were participants in the Department of Animal Science at the University of Abuja Teaching and Research Farm, located on the Main Campus, along the airport Road in Gwagwalada, Abuja. Gwagwalada is the administrative center of the Gwagwalada Area Council, and it is situated between the latitudes of 8o571 and 8o551N and longitude 7o051 and 7o061E (Balogun, 2001).
Fresh ginger and garlic rhizomes were acquired at a local market in Gwagwalada, Abuja, Nigeria, and used in this experiment. The samples were screened to exclude the poor ones, then cleaned and peeled by hand with a kitchen knife to remove the outer coating of the rhizomes, which was then dried. It was dried for 14 days before being pulverized into powder using a laboratory blender (Panasonic: Model 07A-08C). The powder was then kept in an airtight properly labeled container for later investigation. Using the soxhlet extraction process, 100g of the sample was put in a reflux condenser, which is comprised of a condenser and a round bottom flask, and the oil was extracted for 24 hours. Petrolatum ether, heated to 65oC to achieve vaporization point before the filtrate was exposed to the environment and the leftover solvent allowed to evaporate before extracting the oil, was employed as a solvent in this procedure. The extracted oil was combined with the garlic oil in a one-to-one ratio to produce the ginger and garlic oil combination (GGO).

Pre-experimental operations
Pens were fumigated two weeks before the start of the trial, the surrounding area was cleaned, and a foot bath was made accessible in order to maintain rigorous biosecurity standards. The feeding and water troughs had been thoroughly cleaned, and all other electrical fittings had been properly repaired.

Experimental Animals and their management
It was decided to conduct the experiment using one hundred and fifty one-day-old (Arbo acre) broiler chicks of mixed sexe. The birds were obtained from a commercial hatchery in the Nigerian city of Ibadan, in the state of Oyo. It was weighed upon arriving on the farm in order to determine their starting body weight, and anti-stress medication was administered in order to alleviate tension and avoid death. The experiment was carried out in a deep litter housing system, and the birds were separated into five treatment groups, each of which had three repetitions of 10 birds, in a totally randomized design. The heat was provided by charcoal pots, while the litter material was made from wood shavings and sawdust. Throughout the trial, which lasted eight weeks, all other management standards were properly adhered to.

Ration formulation
As shown in Table 1, two baseline diets were developed at various phases of production to fulfill the nutritional needs of birds as defined by the National Research Council (1994). Broiler starter's mash (stored for 1-21 days), Gowers mash (stored for 22-35 days), and finishers mash (stored for 1-21 days) (36-56 days). A dietary inclusion of ginger and garlic oil (GGO) at a rate of 0 percent was provided to the birds in Treatment 1 (T1), while T2, T3, T4 and T5 were fed 0.1 %, 0.2 %, 0.3 % and 0.4 % respectively.

Carcass evaluation
A total of three birds were randomly picked from each treatment at the conclusion of the eighth week; they were fed fasted overnight and given new clean water before being weighed, murdered, and manually de-feathered. The carcass weight, dressed weight, weight of the visceral organs, and weight of the chopped sections of the birds were all measured and documented. The relative organ weights of the carcass were represented as a percentage (percentage) of the dress weights of the birds in the study.

Sensory evaluation
In this study, 10 panelists assessed the sensory quality of cooked samples of broiler chicken breast minced flesh from three birds per treatment, which included three different treatments.
Color, juiciness, flavor, tenderness, and general acceptability are just a few of the characteristics that the panelists examine. Each sample of meat was coded and then offered one by one to each member of the panel, in this order. After evaluating each beef sample, each member washed his or her mouth with warm water to minimize a carryover effect. The panelists assigned ratings on a nine (9) point hedonic scale, which included the following categories: (i) Dislike extremely (ii) Dislike very much (ii) Dislike moderately (iv) Dislike slightly (V) Intermediate (vi) Like slightly (vii) Like moderately (viii) Like very much (ix) Like extremely

Phytochemical analysis
Harbone's gravimetric and double gravimetric procedures were used to evaluate the presence of flavonoids, alkaloids, saponin, oxalates, and steroids in the samples (1973). Estimations were made using techniques provided by Harbone (1973), Odebiyi and Sofowora (1998), and others. Phenols, terpenoids, and tannins were determined using methods reported by Odebiyi and Sofowora (1978).

Statistical analysis
The results of the study were submitted to a one-way analysis of variance (ANOVA) using SPSS (18.0), and the means that were statistically significant were separated using software from the same package. If the p-value was less than 0.05, a statistically significant difference was proclaimed.

Carcass and weights of broiler chicks fed diet supplemented with garlic and ginger oil
Carcass weight of broiler chicks fed diet supplemented with garlic and ginger oil is presented in

Relative organ weight and primal cut parts of broiler chicks fed different inclusions of GGO
Relative organ weight and primal cut parts of broiler chicks fed diet supplemented with ginger and garlic oil is Table 5. The head,breast,thigh,wing,back,neck,legs,heart,spleen,liver,  internal organs weight characteristics are veritable indicators of the level of reduction or otherwise of anti-nutritional factors. Phytochemicals in the test material has proven to increase the absorption of nutrients which translates to a better final weight gain among birds.
Sensory evaluation of broiler chicken fed diet supplemented with garlic and ginger oil mixture (GGO) revealed that the meat tenderness, flavour, juiciness and aroma were significantly affected (P<0.05). This is a clear indication that GGO contains phytochemicals which are capable of enhancing the quality of meat. The result obtained was in agreement with the findings of Barreto et al. (2008);Pisarski et al. (2007); Musa et al. (2020) when different mixture was fed to broiler chicks but contrary to the reports of Symeon et al. (2009);Burt (2000) who fed broilers diet supplemented with 250 mg/kg oregano essential oil. The nonsignificant differences (P>0.05) recorded in the colour of the meat clearly shows that GGO has no carotene content. According to Young et al. (2003), dietary supplementation of oregano and neem oil in broiler chickens at 3 % is capable of affecting the colour in the muscle.