Carcass Characteristics of Broiler Chickens Fed on Turmeric (Curcuma longa) Powder

Abstract Modern poultry farmers adopt the use of herbs of medicinal importance in feeds to alleviate the potential of infectious diseases but its effects on carcass need to be ascertained. This research aimed to determine the effect of different levels of turmeric (Curcuma longa) powder on the carcass characteristics of broiler chickens. Four experimental rations designated as TC, T1, T2, and T3 having 0g, 50g, 100g and 150g Turmeric (Curcuma longa) powder per 25kg of feed respectively were fed to 120 broiler chicks for 7 weeks, the chicks were randomly distributed into four groups comprising of 30 chicks per group. The following weights (before fasting, fasting, bled, plucked and organs) were taken and recorded. The results of this study shows that the carcass traits- musculature (drumstick weight: 152.55±3.18; neck weight: 53.4±11.74) of the broilers significantly (P<0.05) improved by the turmeric (Curcuma longa) powder compared to the control group (drumstick weight: 134.05±11.95; 49.15±6.58). No significant (P>0.05) difference in the carcass quality traits and on the weight of the visceral organs of the broiler chickens at different levels was found. It was concluded that the supplementation has a positive significant effect on the cut–up–parts (breast, back and thigh) of the different treatment groups of the broilers. However, it has no significant effect on the carcass quality traits and visceral organs. It was recommended to supplement turmeric (Curcuma longa) powder in broiler feed for improved cut–up–parts. Keywords: Broilers, Carcass quality traits, Cut- up- parts, Turmeric powder, Visceral organs.