Evaluation of poultry by-product meal treated with ginger (Zingiber officinale (L) Rosc)
Keywords:Poultry by-product, ginger, antioxidant
This study was aimed at investigating the effect of ginger as natural antioxidant (NA) treatment in stabilizing poultry by-product meal. Poultry by-products meal (PBPM) were randomly prepared into four treatment groups (T1, T2, T3 and T4) and treated with 0, 750, 1250 and 1750 gram of ginger/100kg respectively and stored for 60 days. Microbial assessment and oxidative properties of PBPM was estimated fortnightly using total aerobic
count (TAPC), total coli-form unit count (TCC), peroxide value (POV) and thiobarbituric acid (TBA) test. Poultry by-product meal treated with 1750 gram of ginger/100kg presented the least oxidation for both TBAs (0.064 mg/g) and POV (0.4 mEq/kg) after the 60 days storage period. Both TAPC and TCC for all samples observed in this study are all below satisfactory levels with reference to the standard microbial load specification. It is concluded that ginger rhizome used as a natural antioxidant was effective in stabilizing poultry byproduct meal as it presented better microbial and antioxidant status at 1750 g/100kg.