EFFECTS OF VARYING LEVELS OF METHIONINE ON CARCASS CHARACTERISTICS AND MEAT QUALITY FOR BROILER CHICKENS REARED IN THE HOT SEASON

Abstract

A study was conducted in a completely randomized design to determine the effects of dietary levels of methionine (Met) on carcass characteristics and meat quality of broiler chickens (5-8 weeks). A total of 285 mixed sex Abor acre broiler chickens in 5 groups and 3 replications were fed maize-soybean meal-based diets supplemented with five levels of Met at 0.40, 0.45, 0.50, 0.55 and 0.60%, respectively. Data on live weight, carcass weight, wings, thighs, drumsticks, back, abdominal fat pad and internal organs were collected and subjected analysis of variance. The live weight (LW), carcass weight (CW), wings, thighs, drumsticks, back, gizzard and abdominal fat were significantly (P<0.05) improved by the dietary treatments. Broiler chickens fed 0.60% dietary methionine had the highest values for LW, CW, wings, thigh, drumstick and the least value for abdominal fat pad. Additional, dietary treatments had significant (p<0.05) effects on tissue fat and tissue crude protein. It was observed that broiler chickens fed 0.60 had the best values for carcass characteristics, tissue fat and tissue crude protein. The study shows that supplementation of methionine in slight excess of the Met concentration required for maximum growth performance improved the carcass characteristics and meat quality of broilers