Effect of different levels of green tea (Camellia sinensis) on productive performance, carcass characteristics and organs of broiler chickens
DOI:
https://doi.org/10.5219/809Keywords:
broiler chicken, green tea, performance, carcass, organsAbstract
In this work we aimed to determine the effect of different levels of green tea in powder form to feed on productive performance, carcass parameters and organs in broiler chickens. Totally 240 day-old broiler chickens Ross 308 were divided to four dietary groups (n = 60) namely control and three experimental groups with supplementation of green tea to feed mixture in levels 0.5%, 1% and 1.5%. Broiler chickens were feeding with commercial feed mixtures and feed and drinking water were provided ad libittum. The feeding period lasted 42 days. Individual body weight of broiler chickens was determined at 1, 7, 14, 21, 28, 35 and 42 day, feed sonsumption and mortality per group were determined at 42 day of fattening period. Carcass quality and organs weight of broiler chickens were determined at the end of the experiment. The results indicated that supplementation of different levels of green tea statistically significant decreased body weight gain and we recorded lower body weight in 21 days of age compared with control group. However, in second period of fattening, broiler chickens in experimental groups growing faster and in 42 days of age we found statistically no significantly differences among control and experimental groups. Feed consumption did not differ among the dietary groups at 42 days of fattening. Mortality no affected by supplementation of green tea to broiler chickens diets in comparison with control group. From the carcass parameters addition of green tea significantly decreased percentage of abdominal fat between control and 1.5% green tea level, in other parameters (percentage of breast, percentage of drumstick, carcass yield) were different among control and experimental groups not statistically significant. The caecum and small intestine weights was significantly (p ≤0.05) decreased in chickens fed diets containing 0.5% green tea supplement compared to 1% and 1.5%. For neck, crop, heart, liver, proventriculus, gizzard, pancreas, kidneys, small intestine, caecum and large intestine weights among control and experimental groups we recorded no statistical differences (p ˃0.05).
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