Kirubakaran, A.Moorthy, M.Chitra, R.Prabakar, G.TANUVAS2016-12-222016-12-222016-12http://krishikosh.egranth.ac.in/handle/1/92119The 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-USVeterinary SciencePoultry ScienceFenugreekGarlicBlack pepperCarcass traitsArticle