Dietary Inclusion of Organic Chromium on Production and Carcass Characteristics of Broilers
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Date
2006
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Abstract
An experiment was conducted to study the influence of dietary organic chromium on production
and carcass characteristics of broilers for a period of six weeks with one hundred and twenty eight
commercial, straight run day-old broiler chicks. These chicks were randomly grouped into four treatments
with four replicates of eight chicks each. The treatment groups consisted of basal diet (T1), 250 (T2), 500 (T3)
and 750 (T4) μg organic chromium per kilogram basal diet. The results revealed no significant difference in
body weight gain, feed consumption, feed conversion ratio, and livability between treatment groups from first
week to the end of the experimental period. The carcass yields did not differ between treatment groups. The
abdominal fat-pad thickness was significantly (P<0.05) reduced in chromium-supplemented groups.
However, moisture and ether extract content of breast and thigh muscle did not differ significantly between
the treatment groups. However, the breast and thigh muscle protein levels were significantly (P<0.05)
increased in 500 and 750 μg organic chromium supplemented groups compared to control. Breast and thigh
muscle cholesterol was significantly lower (P<0.05) in chromium-supplemented groups as compared to the
control group. Based upon the study, the supplementation of organic chromium in broiler ration did not
improve the production performance. However, it may be used to produce lean meat.
Description
TNV_IJPS_2006_5(9)880-884
Keywords
Veterinary Science