University of Khartoum

Effect of Dietary levels of Spearmint (Mentha spicata) On Broiler chicks Performance

Effect of Dietary levels of Spearmint (Mentha spicata) On Broiler chicks Performance

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Title: Effect of Dietary levels of Spearmint (Mentha spicata) On Broiler chicks Performance
Author: Hamad AbdElrahman, Bushra
Abstract: This study was conducted to reconfirm determine the effect of addition different levels of spearmint (Mentha spicata) on broiler chicks’ performance. One hundred and twenty eight day old unsexed (Cobb) broiler chicks were used in this experiment. Birds were distributed randomly into 16 pens (8/pen) as replicates, in complete randomized design. The experimental diets were formulated with four levels of spearmint (Mentha spicata) of 0, 1, 1.5 and 2%. Feed and water were provided ad-libitum. Feed intake, body weight gain and feed conversion ratio were weekly recorded. Mortality rate was recorded also throughout the experiment. At the end of the experimental period, four birds from each treatment were randomly selected, weighed and slaughtered for determination of carcass weight and dressing percentage. Average feed intakes obtained from the experiment were 2680.20, 2679.11, 2708.55 and 2692.57 for diets 0, 1%, 1.5% and 2%, respectively. However, the increased in body weight for the treatments were 1481.63, 1512.81, 1519.57 and 1519.63, 0, 1%, 1.5% and 2%, respectively. Feed conversion ratios for the four treatments were found to be 1.92, 1.94, 1.92 and 1.99 respectively. Dressing percentage were 73.12, 74.17, 73.08 and73.47 respectively. The results indicated that the addition of different levels of spearmint were found to be not significant (P>0.05) effect on weight gain, feed conversion ratio and dressing percentage. Also vi the data showed that the supplementation of different levels of spearmint to the diets of broiler improved feed intake and body weight gain. It could be concluded that spearmint (Mentha spicata) can be used as natural flavoring agent in broiler chicks at 1.5% of spearmint as an optimum level in the diets.
URI: http://khartoumspace.uofk.edu/handle/123456789/8655
Date: 2015-04-09


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