ANTIOXIDANT STATUS OF TURKEY POULTS FED GINGER POWDER

Résumé

This study was carried out to investigate the effect of ginger (Zingiber officinale) on antioxidant status of turkey poults. A total number of ninety-six (96) two-weeks old American Bronze turkey poults were divided into four treatment groups in completely randomized design with a total of 12 experimental unit. The poults were assigned at the rate of 24 per treatment in 3 replicates of 8 poults per replicate. Ginger was washed, sliced, sundried and ground into fine particles. The test ingredient was used to compound the diets at different inclusion levels of 0, 0.2, 0.4 and 0.6%. A basal diet (turkey starter) was compounded for the period of the experiment (14day to 56day). Blood samples (3 turkey poults per treatments) were collected through the jugular veins at the termination of the experiment into heparinized bottle for antioxidant enzymes determination. The glutathione peroxidase (GPx) activity significantly (p<0.05) increased in the turkey poults fed diets supplemented with 0.2, 0.4 and 0.6% ginger. Significant (p<0.05) increased superoxide dismutase (SOD) activity was recorded at 0.2, 0.4 and 0.6% ginger when compared to 0% (control diet). Catalase (CAT) activity significantly (p<0.05) increased in turkey poults fed 0.6% ginger supplemented diets when compared to the other diets. It can be concluded that ginger when used as supplement in turkey poults diets at the rate of 0.6% can combat oxidative stress by enhancing the SOD, GPx and CAT activities.