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

Inhaltsangabe

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.

Die Inhaltsangabe kann sich auf eine andere Ausgabe dieses Titels beziehen.