BLOODPROFLE AND ORGANOLEPTIC PROPERTIES OF BROILER CHICKENS FED DIETS SUPPLEMENTED WITH THREAMINO® AND /OR CREAMINO®

Résumé

The blood profile and organoleptic properties of broilers fed diets supplemented with Threamino® and /or Creamino® was investigated using 240 day old Arbor acre strain of broilers. The birds were randomly allotted to four dietary treatments of five replicates each after weight balancing. There were 12 birds per replicate in a completely randomized design. Diet 1 was the control with zero inclusion of Threamino® and /or Creamino® at starter, grower and finisher phases, Diet 2 has addition of Threamino® at a rate of 0.1, 0.08, 0.05% for starter, grower and finisher phases respectively , Diet 3 has addition of Creamino® at a rate of 0.06% for starter, grower and finisher phases and Diet 4 has addition of Threamino® at a rate of 0.1% for starter, 0.08% for grower, 0.05% for finisher and Creamino® at a rate of 0.06% for starter, grower and finisher phases. Samples were collected following standard procedures for measuring haematological parameters and serum parameters at the 7th week of the experiment, Organoleptic properties of the meat was also carried out at the termination of the experiment. The results showed that dietary treatments had no significant effect (p>0.05) on all the parameters measured. It was concluded that ThreAmino® and /or CreAmino® supplementation at the level used in this experiment had no adverse effects on the blood profile and organoleptic properties of broiler chickens.