Carcass Characteristics of Commercial Broiler Chicks Affected by Probiotic Supplementation

The goal of this study was to see how probiotics affected the carcass characteristics of commercial broiler chicks. The study looked at two probiotic levels (without and with probiotic supplementation). The probiotic groups had two replicates in the trial. At the 6th week of age, the carcass characteristics and conformation traits of broilers were assessed. The data was evaluated based on the number of survivors and the number of birds in each subclass. Because the differences between replicates for the different variables under research were not significant after analysis of variance, all following analysis was done on a combined sex basis. The results of the current investigation on percent shrinkage, percent dressing, percent giblet, and total percent meat yield revealed a substantial influence on males, females, and combined sex basis when probiotics were included. Most carcass components in the control group had a higher percent yield than those in the probiotic-supplemented diet. The cut-up components yield (leg, breast, back with neck, and wings) were almost identical in the control and probiotic supplemented dietary groups, and the percentage was likewise lower in the probiotic supplemented food group than in the control group. The treatments had no influence on the moisture, fat, or ash content of the meat, according to the proximate principles of the meat. The protein content of broiler diets containing Probiotics, on the other hand, was dramatically lowered. Lactobacillus counts were greater in the probiotic-fed groups than in the control group.

Author(S) Details

Gopal Ray Bansal
JNKVV, Jabalpur MP, India.

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