ABSTRACT

This study was conducted to determine the effects ofginger (Zingiber officinale') and African nutmeg (Monodora myristica) mixed spices on the growth performance, carcass characteristics and economics ofproduction ofbroiler chicks. 180 unsexed day-old (Anak) broiler chickswere divided randomly into 6 treatment groups having 3 replicates per treatment with 10 birds per replicate in a completely randomized design. The spice mixture-ginger (Z.officinale) and African nutmeg (M.myristica\ mixed in a 1:1 proportion was supplemented at the rate 0%, 0.25%, 0.5%, 0.75%, 1% and 1.25% to the diets designated 1,2, 3,4, 5 and 6 respectively with treatment one serving as control. The experiment lasted for 6 weeks. The treatments showed significant differences (P<0.05) in all the growth performance parameters except the feed conversion ratio. The mean daily feed intake was highest for control (149.20g/b/d) followed by D2 (134.8g/b/d) and lowest (127.50g/b/d) for the 1.25% spice-flavoured diet which was similar (P<0.05) to D3, D4 and D5 recording 129.4 g/b/d, 128.2 g/b/d and 131.0g/b/d respectively. Weight gain was observed to be 2096g, 2276g, 1921g, 2139g, 2073g and 2253g with a daily weight gain of49.90g/b/d, 54.19, 45.73, 50.93, 49.36 and 53.64g/b/d respectively for DI, D2, D3, D4, D5 and D6 respectively. Carcass characteristics also showed significant differences (P<0.05) except in the wings and proventriculus. The dressed weight was observed to be 64.70%, 59.36%, 88.72%, 94.64%, 82.06% and 82.17% ofthe live weight respectively for DI, D2, D3, D4, D5 and D6. The diet supplemented with 0.25% spice recorded the highest (P<0.05) drumstick and thigh percent (16.70) while 0.75% spice in the broiler diet yielded the highest (P<0.0%) breast meat (33.45) and thigh (14.26) percent. Highest back meat (23.21%) was recorded in birds fed 1.0% spice. The organ proportion showed significant differences (P<0.05) among the various treatments. The birds fed the spice-flavoured diets recorded higher (P<0.05) lung weights than the control. The control had the lowest (0.87g) lung weight which increased to 0.99g, 1.79g and 1.48 at 0.5%, 0.75% and 1.0% spice inclusion but subsequently decreased as the level ofspice inclusion increased beyond 1.0%. Also liver weight increased from 3.16g in control to 3.72g, 5.64g, 4.63g, 5.43g and 5.60g respectively for D2, D3, D4, D5 and D6. Gizzard weights recorded were 3.97g, 3.87g, 5.38g, 5.09g, 4.94g and 6.69g respectively. Kidney weight tended to increase from 0.52g in control to 0.70g, 0.73g, 1.21g, 1.63g in D2, D3, D4, and D5 respectively after which there was a slight decrease to 1.52 for D6. Spleen weight increased as the level of inclusion of the spice increased. There was significant differences (P<0.05) in the spleen weight between the control and the spiceflavoured diets. However, D2, D3, D4 and D5 were statistically similar (P<0.05). Spleen weights were observed to be 0.15, 0.21, 0.24, 0.26, 0.26 and 0.33g for DI, D2, D3, D4, D5 and D6 respectively. The economic indices showed significant (P <0.05) differences except in the cost per kilogram of the experimental diets. The cost of production was observed to be N 490.49,=N 444.89, N 428.28, N 425.85, N 435.14 and N 426.42 for DI, D2, D3, D4, D5 and D6 respectively The cost ofproducing 1kg meat was N234.01, N 195.47, N 222.95, N 199.09, N 209.91 and N 189.27 respectively for DI, D2, D3, D4, D5 and D6. Diet 6 having 1.25% spice recorded the lowest cost /kg while spice-free diet (0% spice) was the highest in cost/kg. Control diet attracted the lowest revenue (N 1886.40) while 0.25% spice-flavoured diet recorded the highest revenue (N 2048.40) the gross margin ofD2 (1604.00) and D6 (1601.00) were statistically (P<0.05) similar and were higher than other treatments. From the investigations, inclusion ofmixed spices ofAfrican nutmeg and ginger powder in broiler diets up to 1.25% improved the growth performance, carcass characteristics and economics of production without increasing the cost per kilogram offeed formulated.