EFFECT OF GINGER (Zingiber officinale), GARLIC (Allium sativum) AND UTAZI (Gongronema latifolium) EXTRACT INCLUSION IN WATER ON THE BLOOD PARAMETERS AND LIPID PROFILES OF BROILER CHICKENS

Abstract

This study investigated the effects of ginger (Zingiber officinale), garlic (Allium sativum) and utazi (Gongronema latifolium) on the blood parameters and lipid profile of broiler chickens. A total of 150 day-old broiler chicks were procured and randomly assigned to four treatment groups (Control, Ginger, Garlic, and Utazi groups). Each group was further divided into three subgroups based on their dosages (high, medium, and low). Aqueous extracts of the plants were prepared using cold maceration method to ensure that the bioactive components were preserved, and subsequently administered in prescribed doses in milliliter of drinking water for eight weeks. Serum biochemical and hematological parameters including lipid profiles were collected to evaluate their impacts. Data were analyzed using one-way Analysis of variance, ANOVA. The result showed positive influence on hematological parameters, with garlic notably increasing hemoglobin levels to 12.26 g/dL and ginger boosting red blood cell counts up to 3.40 × 10⁶/µL at low doses.  Garlic was very good in reducing serum cholesterol to 158.27 mg/dl while Utazi elevated total cholesterol to 186.00 mg/dL at low doses. Garlic showed the most substantial reduction in total cholesterol, with the low-dose group (GAL, 158.27) being the most effective. Ginger exhibited a dose-dependent reduction in total cholesterol levels, with the lowest levels observed in medium-dose (GIS, 164.47) and high-dose (GIH, 168.47) groups. This study concludes that aqueous extracts of these plants, when administered in appropriate dosages will positively impact on the blood parameters and lipid profile of broiler chickens.