This study was conducted to investigate the effects of incorporating different
ginger forms and levels on the growth performance, physiological and immunological
responses of broiler chickens exposed to chronic heat stress and the consequent effects on
antioxidant status and microbiological traits of chilled and frozen meat. Two hundred and
eighty broiler chicks were randomly distributed into to 7 dietary groups with 4 replicates
(10 chicks each). Group one (control) fed corn-soybean meal basal diets which met the
strain requirements during starting, growing and finishing periods. Groups 2, 3 and 4 fed
control diet supplemented with 1%, 1.25% and 1.5% ginger aqueous extract respectively.
Groups 5, 6 and 7 fed control diet supplemented with 100 mg, 150 mg and 200 mg ginger
oil extract/kg diet respectively. Control group had significantly (P ≤ 0.05) the lowest body
weight and body weight gain during grower period. The results indicate the accumulative
effect of ginger in improving live body weight. Feed intake was significantly influenced by
treatments only during starter period, in contrast feed conversion significantly influenced
during the different periods. Neither level nor form of ginger affected hemoglobin,
hematocrit, MCHC, heterophilus, heterophilus/lymphocytes ratio (H/L) and antibody titer
against NDV and H5N1.Ginger aqueous extract caused significant (P ≤ 0.05) decreases in
lymphocytes ratio compared with oil extract. Ginger forms significantly influenced
bacterial total count, staphylococcus aureus, total coliform count and faecal coliform of
both, chilled and frozen meat, where ginger oil extract recorded significantly (P ≤ 0.05)
lower values than ginger aqueous extract. Influences of ginger forms and levels on
antioxidant status of chilled and frozen broiler meat were insignificantly. Experimental
treatments had significantly lower 2-thiobarbituric acid-reactive substance TBARS than
control treatment of both chilled and frozen broiler meat. Treatment groups recorded
significant decrease in total bacterial count and insignificant decrease in staphylococcus
aureus, total coliform count and faecal coliform. In conclusion, the results of this study
suggested that ginger supplementation in different forms and levels improved broiler
performance, physiological and immune responses and quality of chilled and frozen meat.
Although, we suggest that more studies are needed to determine the effect of combination
of ginger oil and aqueous extracts supplementation.