E. O. Ogunshote

Dietary Effect of Different Drying Methods and Graded Inclusion Levels of Ginger (Zingiber officinale) on the Performance and Gut Morphology of Broilers

G. O. Adeyemo, E. O. Ogunshote & O. G. Longe · Biotechnology Journal International · 2016

The effect of processing methods and varying dietary inclusion levels of ginger on performance and gut morphology of broilers was studied. Ten experimental diets designated as diet 1 (control 0% ginger inclusion), diet 2 (sundried ginger at 1%), diet 3 (sundried ginger at 1.5%),...