Improving Broiler Performance and Carcass Quality with Mint Leaves and Enzyme Additives

Marium Minhas; Rani Abro; Shahid Hussain Abro; Shoaib Ahmed Pirzado; Hakimzadi Wagan; Farman Ali Siyal; Gulfam Ali Mughal

doi:10.55627/agrivet.03.02.0790

Authors

Marium Minhas Department of Animal Nutrition, Faculty of Animal Husbandry and Veterinary Sciences, Sindh Agriculture University Tandojam
Rani Abro Sindh Agriculture University Tandojam
Shahid Hussain Abro Department of Veterinary Microbiology, Faculty of Animal Husbandry and Veterinary Sciences, Sindh Agriculture University Tandojam
Shoaib Ahmed Pirzado Department of Animal Nutrition, Faculty of Animal Husbandry and Veterinary Sciences, Sindh Agriculture University Tandojam
Hakimzadi Wagan Department of Agricultural Economics, Faculty of Social Sciences, Sindh Agriculture University Tandojam
Farman Ali Siyal Department of Animal Nutrition, Faculty of Animal Husbandry and Veterinary Sciences, Sindh Agriculture University Tandojam
Gulfam Ali Mughal Department of Animal Nutrition, Faculty of Animal Husbandry and Veterinary Sciences, Sindh Agriculture University Tandojam

DOI:

https://doi.org/10.55627/agrivet.03.02.0790

Keywords:

Broiler, Carcass, Enzyme, Meat, Mint

Abstract

The present experiment was conducted at Poultry Experimental Station, Department of Poultry Husbandry, Faculty of Animal Husbandry and Veterinary Sciences, Sindh Agriculture University Tandojam. Three hundred (300) day old Hubbard broilers were equally distributed in 4 groups each having 75 chicks and 3 replicates with15 chicks each. Group A kept as control group - basal diet; Group B fed on basal diet + Mint leaves (1% of total feed composition by weight); Group C fed on basal diet + enzyme (recommended concentration 1.01 gm/kg of feed); Group D fed on basal diet + mint leaves + enzyme (combination of 1% mint leaves and 1.01 gm/kg of the enzyme). The trial was ended up to 42 days. The growth performance and carcass characteristics of broiler were determined. Results showed that fed intake was non-significant (P>0.05) between the A, B and C groups, while significant (P<0.05) among group D and A, B, C groups. Slightly higher feed intake (3785.0g/b) was noted in D group followed by C group (3771.0g/b), B group (3765.0g/b) and A group (3723.7g/b), respectively. Significantly (P<0.05) maximum live body weight (2306.7g/b) was noted in D group followed by C group (2217.7g/b), B group (2198.7g/b) and A group (2092.3g/b), respectively. Significantly (P<0.05) carcass weight was noted high in D group (1606.7g/b) followed by C group (1517.7g/b), B group (1498.7g/b) and A group (1492.3g/b), respectively. Significantly (P<0.05) dressing was noted high in A group (71.32%) followed by D group (69.65%), C group (68.43%) and B group (68.16%), respectively. Better FCR (1.64) was noted in D group followed by C group (1.70), B group (1.71) and A group (1.77), respectively. FCR was non-significant (P>0.05) between the A, B and C groups, while significant (P<0.05) among group D and A, B, C groups. Maximum Water Holding Capacity (56.71%) was noted in D group followed by C group (51.74%), B group (47.13%) and A group (41.64%), respectively. Maximum cooking loss (20.32%) was noted in A group followed by B group (17.99%), C group (17.63%) and D group (17.60%), respectively. Maximum drip loss (23.62%) was noted in A group followed by B group (19.55%), C group (19.40%) and D group (18.63%), respectively. Maximum fat content (4.36%) was noted in D group followed by C group (3.72%), B group (3.32%) and A group (2.19%), respectively. Maximum glycogen content (1.32%) was noted in D group followed by C group (1.05%), B group (0.88%) and A group (0.45%), respectively. In conclusion, the supplementation of mint leaves and enzymes (Group D) significantly improved various performance parameters and carcass characteristics of broilers, including feed intake, live body weight, carcass weight, FCR, WHC, and reduced cooking and drip losses. The combination of mint leaves and enzymes in the diet of broilers proves to be beneficial for enhancing overall growth performance and meat quality

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