Effect of Adding Different Levels of Oregano Leaves Extract (Origanum vulgare) in Drinking Water on the Quality Characteristics of the Carcass of Broiler Chickens

Authors

Nihad Ali, AL-Qasim Green University / College of Agriculture – Department of Animal production- IraqFollow
Motasem Al Massad, / Jerash University / Faculty of Agriculture – Department of Animal production- JordanFollow

Abstract

The field Animal Production Department (College of Agriculture / Al-Qasim Green University) was chosen to conduct the project from 18/9/2019 to 23/10/2019. In it 240 chicks of Ross 308 were used. The chicks were randomly divided into four experimental trials. The leaves extracted suspension was added at 0, 3, 5 and 7 ml/liter to drinking water, and the following characteristics were studied: live body weight before slaughter and the weight of the carcass , dressing rate, the relative weights of the main and secondary carcass parts, and the relative weights of the eating giblets.

The results showed that the fourth treatment was significantly better in pre-slaughter live body weight, carcass weight, and dressing percentage, compared to the other treatments.

Recommended Citation

Ali, Nihad and Al Massad, Motasem (2023) "Effect of Adding Different Levels of Oregano Leaves Extract (Origanum vulgare) in Drinking Water on the Quality Characteristics of the Carcass of Broiler Chickens," Jerash for Research and Studies Journal مجلة جرش للبحوث والدراسات: Vol. 24: Iss. 2, Article 7.
Available at: https://digitalcommons.aaru.edu.jo/jpu/vol24/iss2/7