Effect of Varying Dietary Levels of Velvet Tamarind Leaf Meal on the Carcass Characteristics of Broiler Chickens

Student: Bilikisu Ibrahim (Project, 2025)
Department of Animal Production
Kogi State University, Anyigba

Abstract

A total of 96 day old chicks were used in a feeding trial to determine the carcass characteristics of broiler chickens fed different dietary levels of velvet tamarind ( Dialium guineense) leaf meal. The birds were randomly allocated to four treatments; 0.0g/kg( control), 2.5g/kg, 5.0g/ kg and 7.5g/ kg. Each treatment had 24 birds and 8 birds per replicate. At the end of the trial, 2 birds from each replicate were randomly selected, slaughtered, scalded and eviscerated and their carcasses and internal organs were weighed. Values obtained showed that there were no significant differences(P>0.05) in the parameters evaluated for carcass yield( live weight, bled weight, scalded weight, eviscerated weight, dressing percentage, ,head, neck, legs, wing, thigh, drumstick, breast, back, heart, liver, kidney, intestine, gizzard and fat). The results showed that the velvet tamarind leaf meal did not present any discernible nutritional problems that clearly manifest in the organs and carcass weight. Under the condition of the present experiment, it is concluded that the inclusion of velvet tamarind leaf meal in broiler diet improve carcass yield of broiler chickens.

Keywords
carcass weight velvet tamarind broiler birds chickens dietary levels characteristics
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