CARCASS CHARACTERISTICS AND VILLI MORPHOMETRIC TRAITS OF BROILER CHICKENS FED DIET CONTAINING CLOVE (SYZIGIUM AROMATICUM)

Abstract

Poultry industry continually explores alternative feed additives to enhance the overall performance and health of broiler chickens. Clove (Syzigium aromaticum), a well-known spice, has gained attention for its potential benefits in animal nutrition. Therefore, this study was undertaken to evaluate clove (Syzygium aromaticum) as an alternative for synthetic antibiotic growth promoters. A total of 300 day-old Ross 308 broiler chicks were allotted to five dietary treatments replicated thrice with 20 chicks in a completely randomized design. Clove was included in the diet at 0, 100, 200 and 300g while oxytetracycline was used as positive control. Data were collected on carcass characteristics and villi morphometric traits. Data were subjected to analysis of variance and significant differences amongst treatment means were compared using Tukey procedures. Result obtained showed that clove inclusion at 300g/100kg diets of broiler chickens significantly increased carcass percentages of prime cuts (back, breast and drumstick). Similarly, clove (Syzigium aromaticum) inclusion in diets of broiler chickens at 300 g/100kg diet resulted in improved villi area (46184.56 µm2) and villi perimeter (924.12 µm) against those fed with 0 g/100kg diet with values of 31547.25 µm2 and 760.79 µm for villi area and perimeter, respectively. Clove inclusion at 300g/100kg diet are recommended to farmers and feed manufacturers for improved carcass traits and villi morphology.