Vol. 10, Issue 2 (2021)

Author(s):
Sarbajit Mohanty, Bhagirathi Panigrahi, ‪Lakshman Kumar Babu, Niranjan Panda, Kumaresh Behera, Jessy Bagh and Prasad Kumar Pati‬

Abstract:
A experiment was conducted to evaluate the effect of supplementing different levels of Peppermint powder on biochemical parameters, immunology and meat quality. Hundred sixty (160) day-old broiler chickens (Gallus gallus domesticus) of vencobb strain were taken and divided into 4 treatment groups viz. T1 (control): Basal diet, T2: T1+0.1% peppermint powder, T3: T1+0.3% peppermint powder and T4: T1+ 0.5% peppermint powder with two replicate in each treatment group. The supplemented birds had significantly lower level of serum cholesterol owing to the antilipidogenic property of peppermint powder. The birds under T4 groups had significantly higher & SRBC response as compared rest three groups. Carcass characteristics for all the treatment groups were non significant.