Abstract:

This study was carried out to determine the effects of adding probiotics and ginger (Zingiber officinale) to broiler rations on growth performance, carcass parameters, and meat quality parameters. In the study, 396 Ross (308 male and female mixed gende) broiler chickens were used as animal material. The chicks were divided into six groups with six replicates, each containing 11 animals. The rations of the study groups were prepared by adding control, 0.3% ginger, 0.6% ginger, 0.05% probiotic, 0.05% probiotic + 0.3% ginger, and 0.05% probiotic + 0.6% ginger. The experiment was continued for 42 days, and body weight (BW), body weight gains (BWG), feed consumption (FC) and, feed conversion rates (FCR) were determined weekly. 42-day carcass parameters and visceral weights of each slaughtered animal, breast meat quality parameters such as color, pH, cooking loss, water holding capacity, and white line score were analyzed. The study determined that adding 0.05% probiotics increased the body weight and body weight gain and improved the feed conversion ratio. In the experiment, it was observed that the addition of 0.3% ginger supplement did not affect body weight and body weight gain. However, body weight and body weight gain increased in groups with 0.6% ginger, 0.05% probiotic, 0.05% probiotic + 0.3% ginger, and 0.05% probiotic + 0.6% ginger combinations. It was determined that adding probiotics, ginger, and probiotic+ginger decreased feed consumption and improved the feed conversion ratio compared to the control group. It has been observed that the probiotic supplement and probiotic+ginger combinations increase the breast weight percentage. It was determined that adding probiotic, ginger, and probiotic+ginger combinations positively affected breast meat quality parameters. As a result, adding 0.05% probiotics to broiler rations can be recommended because it is economical and applicable, improves the growth performance, and can be recommended for use in broiler rations.