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International Journal of Current Microbiology and Applied Sciences (IJCMAS)
IJCMAS is now DOI (CrossRef) registered Research Journal. The DOIs are assigned to all published IJCMAS Articles.
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National Academy of Agricultural Sciences (NAAS)
NAAS Score: *5.38 (2020)
[Effective from January 1, 2020]
For more details click here

ICV 2018: 95.39
Index Copernicus ICI Journals Master List 2018 - IJCMAS--ICV 2018: 95.39
For more details click here

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Original Research Articles

PRINT ISSN : 2319-7692
Online ISSN : 2319-7706
Issues : 12 per year
Publisher : Excellent Publishers
Email : editorijcmas@gmail.com / submit@ijcmas.com
Editor-in-chief: Dr.M.Prakash
Index Copernicus ICV 2018: 95.39
NAAS RATING 2020: 5.38

Int.J.Curr.Microbiol.App.Sci.2020.9(9): 584-591
DOI: https://doi.org/10.20546/ijcmas.2020.909.074


Effect of Peppermint and Multi-enzyme Supplementation on the Carcass Characteristics in the Broiler Chickens
Amit Kumar Lavania*, Sheela Choudhary, Anurag Pandey, Manju, Dharmendra Chharang, Khushiram Yadav and Vijay Prakash Saini
Department of Animal Nutrition, Post Graduate Institute of Veterinary Education and Research, Jamdoli, Jaipur-302031 (Rajasthan), India
*Corresponding author
Abstract:

The present study was conducted in broiler chickens to investigate the effect of Peppermint (Mentha arvensis) and multi-enzyme on the carcass characteristics of broiler chickens. The treatment groups consist of control group (G1) fed only with non-supplemented basal diet, group G2 was supplemented with 0.5% peppermint leaf powder, group G3 with 1 % Peppermint leaf powder, group G4 with 0.05 % multi-enzyme, group G5 with 0.5% peppermint leaf powder + 0.05% multi-enzyme and group G6 was supplemented with 1% Peppermint leaf powder + 0.05% multi-enzyme in basal feed. One broiler from each replicate was sacrificed at the end of trial to estimate the different carcass characteristics parameters. The supplementation of peppermint and multi-enzyme alone and in combination showed significantly (P<0.05) highest dressed and gizzard weightin G5and G6and lowest was observed in G1 group.Whereas, dietary inclusion of peppermint and multi-enzyme alone and in combination had no weight of heart, liver and giblet and eviscerated weight in broiler birds. It is concluded that the use of peppermint at 0.5 and 1.0% and multi-enzyme at 0.05% levels and their combination improved the carcass weight and other carcass traits in the broiler chickens.


Keywords: Broiler, Carcass, Multi-enzyme, Peppermint
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How to cite this article:

Amit Kumar Lavania, Sheela Choudhary, Anurag Pandey, Manju, Dharmendra Chharang, Khushiram Yadav and Vijay Prakash Saini. 2020. Effect of Peppermint and Multi-enzyme Supplementation on the Carcass Characteristics in the Broiler Chickens.Int.J.Curr.Microbiol.App.Sci. 9(9): 584-591. doi: https://doi.org/10.20546/ijcmas.2020.909.074