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Ginger powder effect on the immune system in broilers exposed to Salmonella infection | Abstract

Der Pharma Chemica
Journal for Medicinal Chemistry, Pharmaceutical Chemistry, Pharmaceutical Sciences and Computational Chemistry

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Abstract

Ginger powder effect on the immune system in broilers exposed to Salmonella infection

Author(s): Monireh Tavakol, Hamidreza Khodaei and Javad Nasr

Genetic improvement in broiler speeding but weakened immune system and increased susceptibility to disease is Because of the very low levels of antibiotics as growth in poultry diets As well as prophylactic agents are used. The aim of this study was to evaluate the effect of ginger on the immune system of broilers were exposed to Salmonella infection. A total of 160 one-day-old Ross 308 broiler chicks were randomly selected. Chicks were trained over a period of 42 days. Blood was performed. Blood for determination of white blood cells and serum cholesterol concentrations were measured at days 21 and 42. For the statistical analysis software SAS and statistical methods were used in a completely randomized design. Powdered ginger significantly reduces cholesterol and increased white blood cell (P>0/05). Some chicken blood immune parameters that have been exposed to Salmonella infection is increased, which indicates the immune system.


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