Dr. MALATHI, V.IMRAN, N. K2021-02-062021-02-062018-07https://krishikosh.egranth.ac.in/handle/1/5810160947An experiment was conducted to study the comparative effect of Selenium, Vitamin E, Garlic and Thyme on the performance and meat quality of 405 one day old broiler chicks over a 42-day period. The trial had nine treatments with three replicates (45 per treatment). The treatment groups were supplemented with two levels of sodium selenite viz., 0.15 ppm (T2) and 0.3 ppm (T3); two levels of vitamin E viz., 150 IU/kg (T4) and 300 IU/kg (T5); two levels of garlic powder viz., 0.5 per cent (T6) and 1 per cent (T7); two levels of thyme powder viz., 0.5 g/kg (T8) and 1 g/kg (T9) and T1 group was the control, fed with the basal diet (Se, 0.23 ppm and vitamin E 40 IU/kg). After 42 day of feeding, three birds from each replicate were slaughtered conventionally and carcasses were packed in polyethylene bags and stored for 10 day at 4°C. Cumulative body weight, feed intake and feed efficiency were not affected by the supplemented groups. Dietary Se, Garlic and Thyme increased spleen weight and antibody titres against IBDV. Meat colour L*, a*, b* values during storage showed no significant difference except for b* value on day 10 with lowest value found in Se (0.15 ppm) group. Se (0.15 and 0.3ppm), garlic powder (1 %) and thyme powder (0.5 g/kg) supplementation retained a slightly lower pH in thigh meat. Garlic (1 %) decreased the drip loss and in all the supplemented groups, the WHC of the breast and thigh meat increased during storage. Dietary Se (0.3 ppm) and both the levels of Vitamin E, Garlic and Thyme influenced the oxidative stability of the meat during storage. Vitamin E and thyme supplementation reduce the fat (%) content of breast meat. The results demonstrated that Se (0.3 ppm), Garlic powder (1 %), Thyme powder (0.5 g/kg) and Vitamin E (300 IU/kg) are effective in enhancing the meat quality and immune status of broilers.EnglishThesis