DIETARY ADDITION OF TURMERIC (Curcuma longa) RIWZOME POWDER AND CAYENNE PEPPER (Capsicum frutescens) POWDER ON CARCASS TRAITS OF BROILER CHICKENS

Abstract

This experiment was carried out to determine carcass altributes of broiler chickens fed dietary turmeric (Curcuma longa) powder (Tur) and cayenne pepper (Capsicum frutescens) powder (Cay) as antioxidants. Five hundred and forty-three 2-weeks old broiler chicks were allotted into nine treatment groups. Each group consists of 27 randomly selected birds and three replicates ofnine birds each. Three levels of Tur (0, 2 and 4 g/kg) and three levels of Cay (0, 1 and 2 g/kg) were used to formulate nine dietary treatments, which were randomly fed to each group for 8 weeks. At the expiration of the 8" week, carcass indices were measured and recorded. Groups fed 2 & 4 g/kg Tur had significantly high (p<0.05) plucked and eviscerated weight than groups fed other dietary inclusions. Dressed weight percentage was most influenced in birds fed 2g/kg Tur and 2g/kg Cay, but thigh and drumstick values were high (p<0.05) for birds fed 4g/kg Tur + 1g/kg Cay. However. results showed no response (p>0. 05) to dietary treatments fed for carcass back and wings. All measured parameters for internal organs were significantly different (p<0. 05), with the exception of carcass spleen. Therefore, inclusion of turmeric at 2g/kg should in diets improve dressed percentage of broiler chickens.