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PRINT: ISSN 2221-1896
ONLINE : ISSN 2223-0343
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Effect of Peppermints and Thyme powder on performance and carcass
characteristics in broiler
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1M.
Adibnezhad*, 2B. Chaharaeen, 1H.R.
Mohammadian-Tabrizi, 1M.R. Pourelmi and
2H. Khamis Abadi |
1Islamic Azad University-Chalous Branch, Mazandaran, Iran;
2Associate Research Centre of
Kermanshah,
Iran
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Abstract |
This study was conducted
to evaluate the effects of combination of two herbs Peppermint and Thyme
powder on broiler performance and carcass characteristics. This
experiment was done in a completely randomized design using 300 one
day-old broilers (Ross) with five treatments and three replicates.
Treatments include control (without any additives; T1), 1% Peppermint
and 0.5% of Thyme (T2), 1% Peppermint and 1% Thyme (T3), 2% Peppermint
and 0.5 % Thyme (T4) and 2% Peppermint and 1% of Thyme (T5). Results
showed that feed intake in whole period (42 d) was not affected by
treatments (P>0.05), although in the period of 1 to 21 d, there was
significant increase (P<0.05) in T2 in terms of daily feed intake.
Average daily gain in 1-21d, 22-42d and in the entire period was not
affected by treatment (P>0.05), although numerically the largest weight
gain was found in T5. The lowest feed conversion ratio (FCR) was
observed in T3 in total periods although FCR was not affected
significantly in all three experimental periods (P>0.05). The results
showed that carcass weight, thigh weight, wing weight, chest weight,
neck weight and liver weight at the end of the period was significantly
high in T5 (P<0.05). However, the back weight, gizzard weight,
intestinal length and abdominal fat were not affected by treatments
(P>0.05). The results showed that the use of T5 in poultry rations have
a good impact on performance and carcass characteristics.
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Keywords:
Peppermint powder; Thyme
powder; Ross strain; broilers |
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To cite this article:
Adibnezhad M, B
Chaharaeen, HR Mohammadian-Tabrizi, MR Pourelmi and
HK Abadi, 2014.
Effect of Peppermints and Thyme powder on performance
and carcass characteristics in broiler.
Res.
Opin.
Anim. Vet. Sci., 4(7): 385-388. |
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