ABSTRACT

This study evaluated the effects ofselected spices and their mixture on haematological and serum biochemical parameters in broiler chickens. In this study, one hundred andfifty (150) unsexed day old Anak broiler chickens were randomly allocated to five treatment diets designated as DI, D2, D3, D4 and D5 representing 0% spice, 1% of Nutmeg (Myristica fragrans), 1% ofTurmeric (Curcuma longa), 1% ofscent leaf(Ocimum gratissimum), and 1% of the spice mixture. The experimental diets were allocated to the birds with 30 birds per treatment replicated thrice with 10 birds per replicate in a Completely Randomized Design (CRD). The experimental feed and water were given ad-libitum, the experiment lastedfor 49 days experimental period. Proximate composition and gross energy of spices and their mixture are asfollows dry matter (Turmeric) 90.48%, (scent leaf) 88.63%, (Nutmeg) 90.35%, Mixedspices (89.84%), Moisture content 9.82%, 11.37%, 9.65%, 10.16%, Ash content 2.85%, 6.50%, 1.40%, 3.62% respective!;, Crude protein 11.22%, 15.58%, 8.60%, 11.38% respectively, Ether Extract 4.20%, 4.35%, 6.50%, 4.60% respectively, and Crude fiber 4.80%, 7.95%, 4.60%, 5.25% respectively, Nitrogen Free Extract 67.11%, 54.25°/o, 69.25%, 64.99% respectively. Data were collected for haematological and serum biochemical parametersfor 42 days. Analysis ofVariance Test (ANOVA) was carried out on the data using Statistical Software Package (SSSP) version. The haematological result ofthe study revealed significant difference (p<0.05) in Haemoglobin (Hb) and Red Blood Cell (RBC), whereas, no significant differences (p>0.05) were observed in White Blood Cell (WBC), Packed Cell Volume (PCV), Mean Corpuscular Volume (MCV), and Mean Corpuscular Haemoglobin Concentration (MCHC). Never the less, the haematologicalparametersfall within the normal range ofhaematology. For serum chemistry, there were significant differences (p<0.05) in all the parameter measured expect for glucose, cholesterol and globulin. Total protein and Albuminfell within the normal range for broiler chickens. The urea value for T4 (Scent leaf) was the least, followed by T5 (spice mixture), T3 (Turmeric), T1 (Control) and T2 (Nutmeg). In conclusion, treatmentfive (T5) spice mixture comparedfavorably with other treatmentsfor haematological andserum parameters and did not any adversed effect on the broiler chickens>