Zahra Moradi - Department of Animal Science, Ahar Faculty of Agriculture and natural resources, University of Tabriz, Tabriz, ۵۱۶۶۶, Iran,
Mojtaba Moadab - Department of Animal Science, Ahar Faculty of Agriculture and natural resources, University of Tabriz, Tabriz, ۵۱۶۶۶, Iran,
Zabihollah Nemati - Department of Animal Science, Ahar Faculty of Agriculture and natural resources, Tabriz, ۵۱۶۶۶, Iran,

This experiment was carried out to evaluate the effects of ginger root powder (GRP) on the antioxidant status in laying Japanese quail. In this study, 160 quails of 10 weeks old were used in a completely randomized design with 4 treatments and 4 replicates. Birds fed basal diets supplemented with different level of ginger root powder at 0, 0.5, 1 and 1.5 gr / kg. Birds were fed the four experimental diets from age 10 to 18 weeks. Ginger powder sample was analyzed for chemical composition and total phenol. Blood samples from 4 birds and 24 egg samples per treatment were obtained at the end of experiment to determine the serum and egg antioxidant indexes including total phenolic compounds, Malondialdehyde (MDA), and total antioxidant capacity (TAC). The results showed that supplementation of ginger powder increased egg yolk phenolic compounds compared with control group (2.54, 3.01, 3.81 and 2.17, respectively). The concentration of egg yolk MDA value was decreased in treated group as supplemented ginger powder level increased. (p <0.05). The blood, total Antioxidant capacity (TAC) and MDA content statically were not affected by experimental treatments (p > 0.05). In conclusion, ginger supplementation significantly improved antioxidant status in quail by increasing total phenolic compounds concentration and decreasing MDA content of egg yolk (p <0.05).

Ginger, total Antioxidant, MDA, phenolic component and Japanese quail