Effect of Phytoadditive Supplementation on Broiler Carcass Characteristics

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dc.contributor.authorKirubakaran, A.
dc.contributor.authorMoorthy, M.
dc.contributor.authorChitra, R.
dc.contributor.authorPrabakar, G.
dc.contributor.authorTANUVAS
dc.date.accessioned2016-12-22T11:47:49Z
dc.date.available2016-12-22T11:47:49Z
dc.date.issued2016-12
dc.description.abstractThe present study was undertaken to find the carcass characteristics of broiler by feeding different level of fenugreek, garlic and black pepper powder supplementation. Significant differences were found in eviscerated weight, ready to cook weight, liver weight, giblet weight and abdominal fat weight between dietary treatments. The results indicating that digestive stimulant effect of black pepper had increased the eviscerated weight (74.29%). The anticholesterolemic effect of fenugreek significantly reduced the abdominal fat deposition in treated group (0.77%) compared with the control group (0.85%). The black pepper powder at high level of inclusion (10g/kg) and fenugreek powder at high levels of inclusion (10g/kg) also significantly increased the eviscerated weight and reduced the abdominal fat deposition.en_US
dc.identifier.urihttp://krishikosh.egranth.ac.in/handle/1/92119
dc.language.isoen_USen_US
dc.publisherIndian Veterinary Journalen_US
dc.subjectVeterinary Scienceen_US
dc.subjectPoultry Scienceen_US
dc.subjectFenugreeken_US
dc.subjectGarlicen_US
dc.subjectBlack pepperen_US
dc.subjectCarcass traitsen_US
dc.titleEffect of Phytoadditive Supplementation on Broiler Carcass Characteristicsen_US
dc.title.alternativeTNV_IVJ_V93_I12_2016_Pg18-20en_US
dc.typeArticleen_US
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