Year: 2024 | Month: June | Volume 14 | Issue 3

Effect of feeding Mint (Mentha spicata) and Indian Bay Leaf (Cinnamomum tamala) on Performance, Carcass traits and Nutrient Utilization in Broiler Chicks

Mukesh Kumar Gurjar Rajesh Nehra Rajesh Kumar Dhuria Mangesh Kumar Luna Ram
DOI:10.30954/2277-940X.03.2024.2

Abstract:

A six-week study was carried out to investigate the effect of dietary supplementation of mint powder and Indian bay leaf powder alone and in combination on performance, carcass traits and nutrient utilization in broiler chicks. Three hundred chicks were equally and randomly divided into ten dietary treatment groups having two replicates in each. The T1 i.e. control group was fed on basal diet while T2, T3 and T4 groups have 0.50%, 1.0% and 1.50% of mint powder and T5, T6 and T7 groups have Indian bay leaf powder @ 0.50%, 1.0% and 1.50% levels, respectively. T8, T9 and T10 treatment groups were supplemented with 0.25%, 0.50% & 0.75% of both the herbs. Results indicated the inclusion of herbal feed additive alone and in combination increased feed intake (P<0.05) and body weight, weight gain, feed conversion ratio (FCR) and performance index (P<0.01) as compared to control. Body weight, weight gain, feed conversion ratio and performance index were highest in T7 treatment group i.e. group supplemented with 1.5% level of Indian bay leaf powder. Similarly, the metabolizability of dry matter (P<0.05) and crude protein (P<0.01) also increase significantly on supplementation of these herbs alone and in combination. However, no effect was recorded on the protein efficiency ratio; dressed weight percent, eviscerated yield percent and percent yield of giblet, heart, liver and gizzard. Thus, it can be concluded that the supplementation of herbs in broiler feed has increased performance. Further, Indian bay leaf powder at 1.5% level could be suggested for the best broiler performance.

Highlights

  • Mint and Indian Bay Leaf used as herbal feed additive in poultry feeding.
  • They enhance broiler performance and carcass traits, offering potential benefits in poultry nutrition.


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