Reducing egg cholesterol through dietary addition of ginger and garlic in quails Singh Vinay, Tyagi Praveen K.*, Tyagi Pramod K., Mandal A.B., Singh Shaitan Division of Avian Nutrition and Feed Technology, Central Avian Research Institute, Izatnagar - 243 122 (U.P.) *Corresponding author: email - pktyagi57@rediffmail.com
Online published on 8 June, 2015. Abstract The study was carried out to examine the effect of dietary addition of dried ginger and garlic powder, either singly or in combination on egg cholesterol and serum lipid profile contents in laying quails. The experiment was conducted on 180, eight weeks old laying quails following 2x3 factorial design. The quails were randomly assigned to nine groups of 20 birds each. The corn-soya meal based basal diet was supplemented with desired levels of dried ginger and garlic powder to formulate nine experimental diets (T1= Basal diet + 0% garlic and 0% ginger powder (Control); T2= Basal diet +1% garlic and 0% ginger powder; T3= Basal diet +3% garlic and 0% ginger powder; T4= Basal diet+ 0% garlic and 0.25% ginger powder; T5= Basal diet +1% garlic and 0.25% ginger powder; T6= Basal diet +3% garlic and 0.25% ginger powder; T7= Basal diet +0% garlic and 0.5% ginger powder; T8= Basal diet +1% garlic and 0.5% ginger powder and T9= Basal diet +3% garlic and 0.5% ginger powder). The experiment was conducted for nine weeks (0 to VI weeks- dietary addition; VII to IX weeks- dietary withdrawal of ginger and garlic). The results revealed that dried ginger and garlic powder when used in different dietary combinations, egg cholesterol content reduced significantly over control after IV weeks of feeding without affecting production performance of laying quails. There was also a significant (P < 0.01) reduction in the total serum cholesterol, triglycerides, LDL and VLDL concentration and liver cholesterol while plasma high density lipoprotein (HDL) cholesterol concentrations increased (P < 0.01) over control due to different dietary treatments. Maximum egg yolk cholesterol reduction i.e. 24.89% was recorded in diet containing 0.25% ginger and 3% garlic. The effect of ginger in lowering egg cholesterol was quicker and also lasted for longer period than garlic. Top Keywords Dietary ginger, garlic, laying quails, egg cholesterol, serum lipid profile. Top |