Effect of graded levels of oregano powder (Origanum vulgare) on carcass characteristics of broiler chicken meat

Abstract

This research evaluated the effect of feeding varying levels of Oregano powder (OP) (Origanum vulgare) on carcass characteristics of broiler chicken meat. Two hundred broiler chicks were randomly allotted to four (4) dietary treatment groups in a completely randomized design (CRD). The dried oregano leaves were ground into a fine form, milled and incorporated into the ration over the top (above 100%). Each treatment consisted of varying levels of OP as 0, 15, 20 and 25g/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. The mean weight values of the external and internal offal examined showed no significant difference (P>0.05) in their means except for the head which differed significantly (P<0.05). It was concluded that Oregano powder inclusion at 0, 15, 20 and 25g/100kg in the diets of broiler chicken did not have any effects on carcass characteristics of broiler chicken meat.