Effect of Mint Leaves with or without Enzyme Supplementation on Blood Biochemistry, Carcass Characteristics and Sensory Attributes of Broiler Chicken

A study was conducted to evaluate the effect of dietary supplementation of Mint leaves (Mentha piperita) with or without enzyme treatment on blood chemistry, carcass characteristics and sensory attributes of broiler chicken production. 225 day old commercial broiler chicks reared together until 7 days of age. On 8th day, the chicks were individually weighed, distributed randomly into 5 treatment groups of 3 replicates with 15 chicks each for a period of 42 days of age. Birds in the control group (T1) were fed diets without additives, whereas in T2 and T3 basal diet was supplemented with raw mint leaves @ 1% (T2) and 2% (T3). In T4 and T5, enzyme treated mint leaves @ 1% and 2% were added to the basal diet respectively. At the end of experimental period, blood biochemistry, carcass characteristics and sensory attributes were recorded. The results revealed that there was no significant (P>0.05) effect on serum glucose, total protein, cholesterol, SGPT and SGOT levels of birds fed diets either supplemented with raw or enzyme treated mint leaves both at 1 and 2% levels when compared with the group of birds fed control diet. Further, various carcass characteristics viz. feather loss, evisceration loss, giblets, shank, head and dressing % in the groups fed raw or enzyme treated 1 and 2% mint leaves showed a non significant (P>0.05) difference compared to control group. Moreover, no effect (P>0.05) on various sensory attributes and the overall acceptability of meat among the various treatment groups and control group was observed. In conclusion, the dietary inclusion of raw or enzyme treated mint leaves had no negative effect on the health of birds as could be figured out from the normal SGPT and SGOT levels of birds.