The effect of the dietary inclusion of Garlic Powder (GP) and Neem Seed Cake (NSC) on carcass characteristics, meat protein content and weight of bursa of fabricus of broilers was investigated for the period of six weeks. The experiment was carried out with two levels of GP (0.5 and 1.0%), two levels of NSC (1.0 and 2.0%) and two levels of GP and NSC combination (0.5% GP + 1.0% NSC and 1.0% GP + 2.0% NSC). Dietary supplementation of GP, NSC and their combination did not influence the per cent dressed yield, eviscerated yield, ready-to-cook yield, blood loss, feather loss and total loss. Supplementation of combination of 0.5% GP and 1.0% NSC caused a significant (P<0.05) reduction in per cent giblet yield. Crude protein content of breast and thigh meat was not influenced by GP, NSC and their combinations. The weight of bursa of fabricus was increased by inclusion of GP, NSC and their combination in broiler ration.
Garlic, neem, processing yields, meat protein, bursa of fabricious, broiler
