Kirubakaran, A.Moorthy, M.Chitra, R.Prabakar, G.TANUVAS2016-12-222016-12-222016-12http://krishikosh.egranth.ac.in/handle/1/92123A study was conducted to find out the influence of fenugreek, garlic and black pepper powder supplementation on fresh and frozen meat of broiler. A total of 224 day-old cobb-400 broiler chicks were randomly divided into seven groups with four replicates of 8 chicks each and reared up to 6 weeks. Significant differences were found in (P<0.05) in tyrosine and thiobarbituric acid reactive substances (TBARS) value in fresh and frozen thigh and breast muscle when compared to control group. The polyphenols and  avonoids in fenugreek and garlic decreased the muscle fat oxidation. The high inclusion level of fenugreek (10g/kg) and garlic (10g/Kg) responsible for reduce the tyrosine and TBARS value in fresh and frozen meat.en-USVeterinary SciencePoultry ScienceFenugreekGarlicBlack pepperArticle