Black Ginger, Shen-jiang, Ardraka, Chiang, Gan-jiang, Nagara, Sunthi
Ginger (Zingiber officinale) is an aromatic, perennial plant which contains a thick, fibrous, white or buff-colored rootstock. It originated in tropical regions of Asia and is cultivated in tropical areas worldwide, especially in Jamaica and other islands in the Caribbean. The main active ingredient in ginger is gingerols, which are responsible for its distinctive flavor.
The Chemistry of Ginger Infographic by CompoundChem.com
Specific applications studied in poultry include:
Gastrointestinal Improvements: Ginger is known for its traditional beneficial use in maintaining a healthy digestive system. It aids in relaxing and soothing the intestinal tract and to inhibit the formation of inflammatory compounds.
Adding 10-15 g/kg of supplemental ginger root powder to the diet of laying hens was shown to improve laying performance and serum egg yolk antioxidant status and enhance dietary oxidation stability.