EFFECT OF GRADED LEVEL OF CLOVE (SYZYGIUM AROMATIC) POWDER (CP) ON CARCASS CHARACTERISTIC OF BROILER CHICKEN MEAT
The study was designed to evaluate the effects of different levels of clove (Syzygium aromaticum) powder (CP) on carcass characteristics, of broiler chicken meat. Two hundred,day-old Ross (308) broilers were allocated to four treatments, namely: Two hundred broiler chicks were randomly allotted to four dietary treatment groups in a completely randomized design (CRD). The dried Clove were ground in to p0wder form and incorporated into the ration over the top (above 100%). Each treatment consisted of varying levels of CP as 0, 100, 200 and 300g/100kg representing treatments T1, T2, T3 and T4 respectively. The birds were fed the experimental feed for 49 days, at the end of which 5 birds per replicate were sacrificed and their carcasses were evaluated for carcass characteristics. From the results obtained, there was no significant difference (P>0.05) in the mean values obtained for all the carcass characteristics and primal cuts examined. It was concluded that Clove powder inclusion at 0, 100, 200 and 300g/100kg in the diets of broiler chicken did not have any effects on carcass characteristics, of broiler chicken meat.
Keywords: Clove powder, Feed formulation, Broiler Chicken
