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@article{Opoola_Ogundipe_Bawa_Atteh_2025, title={EFFECTS OF VARYING LEVELS OF METHIONINE ON CARCASS CHARACTERISTICS AND MEAT QUALITY FOR BROILER CHICKENS REARED IN THE HOT SEASON}, url={https://mail.njap.org.ng/index.php/njap/article/view/8548}, DOI={10.51791/njap.vi.8548}, abstractNote={<p><em>A study was conducted in a completely randomized design to determine the effects of dietary levels of methionine </em><em>(Met) on carcass characteristics and meat quality of broiler chickens (5-8 weeks). A total of 285 mixed sex Abor </em><em>acre broiler chickens in 5 groups and 3 replications were fed maize-soybean meal-based diets supplemented with </em><em>five levels of Met at 0.40, 0.45, 0.50, 0.55 and 0.60%, respectively. Data on live weight, carcass weight, wings, </em><em>thighs, drumsticks, back, abdominal fat pad and internal organs were collected and subjected analysis of variance. </em><em>The live weight (LW), carcass weight (CW), wings, thighs, drumsticks, back, gizzard and abdominal fat were </em><em>significantly (P&lt;0.05) improved by the dietary treatments. Broiler chickens fed 0.60% dietary methionine had the </em><em>highest values for LW, CW, wings, thigh, drumstick and the least value for abdominal fat pad. Additional, dietary </em><em>treatments had significant (p&lt;0.05) effects on tissue fat and tissue crude protein. It was observed that broiler </em><em>chickens fed 0.60 had the best values for carcass characteristics, tissue fat and tissue crude protein. The study </em><em>shows that supplementation of methionine in slight excess of the Met concentration required for maximum growth </em><em>performance improved the carcass characteristics and meat quality of broilers</em></p>}, journal={Nigerian Journal of Animal Production}, author={Opoola, E. and Ogundipe, S. O. and Bawa, G. S. and Atteh, P. O.}, year={2025}, month={Mar.}, pages={926–930} }