Effect of Garlic and Ginger Mixtures on LDL Cholesterol of Pullets: Reducing LDL Cholesterol of Growing Pullets by Garlic and Ginger Mixtures - Softcover

Isaac O., Adejumo; Oladeji, Bamidele

Softcover

ISBN 10: 3659106968 ISBN 13: 9783659106965

Publisher: LAP LAMBERT Academic Publishing, 2012

Synopsis

Animal products, especially the two poultry products (meat and eggs) are major sources of protein in human diets. The increasing concern of consumers to the nutritional value of food has awakened the poultry industry to the fact that “all men are grass”. Consequently, the industry is assuming responsibility towards alleviating the health challenges associated with the consumption of poultry products. Hence, the primary focus of this study is to investigate the effect of garlic and ginger mixtures on low-density lipoprotein cholesterol of growing pullets. The results of the study revealed that garlic and ginger mixtures at the supplemented levels significantly (p>0.01) reduced the total cholesterol and low-density lipoprotein (LDL) cholesterol of the growing pullets. The mixtures however had no significant (P<0.05) effect on growth performance and is also considered non toxic.

About this title

About the Author

Adejumo Isaac O. is currently a lecturer in Animal Science Department, Landmark University, Omu-Aran, Kwara State, Nigeria.Bamidele Oladeji is currently a doctorate student at the Obafemi Awolowo University Ile-ife, working on a collaborative research with The Animal Science and Genetics Department of Cornell University.

Edition details

• Publisher: LAP LAMBERT Academic Publishing
• Publication date: 2012
• Language: English
• ISBN 10: 3659106968
• ISBN 13: 9783659106965
• Binding: Paperback
• Number of pages: 56