ABSTRACT

This study investigated the effects of African Nutmeg (Monodora myristica) and Ginger (Zingiber officinale) spice mixtures on tlie serum biochemical parameters of broiler birds. One hundred and eighty (180) unsexed day old Anak broiler birds were randomly allocated to six treatment diets designated as T,, T2, T3, T4, T5 and T6 representing 0%, 0.25%, 0.50%, 0.75%, 1.00% and 1 25% inclusion levels ofthe spice mixture respectively in an equal proportion of 1:1. Ti containing 0% was the control. The experimental diets were allocated to the birds with 30 birds per treatment diet replicated thrice with 10 birds per replicate in a Completely Randomized Design (CRD). Data were collected for proximate composition and serum biochemical parameters for 42 days. Analysis of Variance Test (ANOVA) was carried out on the data using SPSS Statistical Software Package. The result ofthe study revealed significant differences in dry matter, moisture content, ash, crude fiber, ether extract and etude protein percents. The dry matter increased (89.43 in T2 to 90.35% in T4) while the moisture content decreased (10.50% in T2 to 9.85% in T6) as the level of the spice mixtures increased. The ash and fiber contents similarly increased up to the 0.50 % (T3) level and decreased thereafter. The ether extract show ed a progressively decreasing trend from T2 (3.74%) to T6 (2.87%). The crude protein increased up to the 0.75 % (T4) level and declined thereafter. The fiber level was relatively higher whereas, the crude protein was lower than the recommended levels, 7% maximum and 23% respectively. The result ofthe serum biochemistry revealed significant differences in serum glucose, albumin, urea, globulin and creatinine. The glucose (143.14 mg/dl in T2 to 109.81 mg/di in T6) and cholesterol (125.00 mg/dl to 100.00 mg/dl) decreased as the level ofthe spice mixtures increased from 0.25% to 1.25%. Total serum protein and cholesterol did not vary across the six treatments. This shows that the varying levels ofthe spice mixtures compared similarly with the control. However, the decreasing trend in cholesterol shows the hypocholesterol effect of the spices due to their anti-oxidative property, which is a very desirable property due to its lower cardiovascular and cancer problems in humans. Both spices reduced the serum glucose, albumin and urea level. They had no significant effects on serum protein and cholesterol. The spice mixture showed less variable effects on serum globulin and creatinine, wherein, both parameters increased significantly in T4, whereas, a decrease was observed in globulin at 1.25% level (T6) and creatinine at 0.25% (T2) level of inclusion. The glucose values of T2 and T3 were closer to that of the control than the other test treatments. Based on normal serum reference range values in broilers, the serum cholesterol may be safest at the 0.25% level. However, for the beneficial effect of low cholesterol containing foods to humans, levels up to 0.5% (T3) may be permitted in this study. The urea level was safest up to the 0.5% level and was drastically reduced at levels (T4 and i'5) which suggests renal or hepatic disorder probably due to the levels of the spice mixture, '[’he decrease in the creatinine value of T2 suggests more efficient metabolism, high muscle mass and less catabolic wasting. From the foregoing, African nutmeg and Ginger can be included up to 0.5 % (T3) level without adverse effect, but for optimum performance, 0.25% (T2) level ofinclusion is recommended.