Vol. 9, Issue 3 (2020)

Author(s):
Rewatkar HN, Vipin, Kundan K and Pramod KS

Abstract:
To assess the effect of essential oils and probiotics on carcass yields of broiler, this study was carried out on day-old broiler chicks of Ven-Cobb 400Y strain (n=240) for forty-two days. These broiler chicks were randomly divided into four equal treatment groups with T₀ (Control), T₁, T₂ and T₃ with 60 birds in each group having 4 replicates of 15 birds in each group. The treatments were T₀ (Control, Standard broiler chicken diet as per BIS, 2007), T₁ (Standard broiler chicken diet as per BIS, 2007 + oregano essential oil @ 0.15 gm/kg diet), T₂ (Standard broiler chicken diet as per BIS, 2007 + probiotic (encapsulated Saccharomyces cerevisiae) @ 200 gm/ tonnes) and T₃ (Standard broiler chicken diet as per BIS, 2007 + oregano essential oil @ 0.15 gm/kg diet + probiotic (encapsulated Saccharomyces cerevisiae) @ 200 gm/ tonnes). Their dressing percentage was significant (P<0.05) and giblet, boneless breast, boneless leg and abdominal fat percentage showed non-significant (P>0.05) differences among all treatment groups. So the supplementation of probiotics and essential oils in broiler chicken diet improve the carcass yield by increasing the dressing percentage.