Effects of black pepper, jaggery supplementation and feed restriction on carcass traits and haematobiochemical profile of broilers

A study was conducted to study the effects of black pepper, jaggery supplementation and feed restrictions on carcass traits and haematological and biochemical profile of broilers. In this study, 480 chicks were distributed randomly into 8 treatments having total 60 birds per treatment (4 replicates × 15 chicks in each replicate). (T₁_ Control group fed ad-libitum as per ICAR specification, T₂-T₁ With feed restriction (8–10 hrs), T₃-T₁ with 0.5% black pepper supplementation, T₄-T₁ with 0.5 % black pepper supplementation with feed restriction, T₅-T₁ with 1% jaggery supplementation, T₆-T₁ with 1% jaggery supplementation with feed restriction, T₇-T₁with 0.5% black pepper and 1% jaggery supplementation and T₈-T₁with 0.5% black pepper and 1% jaggery supplementation with feed restriction. Significantly lower liver percentage and giblet percentage was observed due to feed restriction. Significantly increase in dressing percentage was found in groups with black pepper supplementation. Non significant effect ofjaggery supplementation on carcass traits was observed. Blood cholesterol level was significantly low in feed restricted groups. Supplementation of black pepper significantly improves the hemoglobin levels as compared to groups without black pepper supplementation. Cholesterol level and glucose levels were also found lower in black pepper supplemented groups. Significantly (P<0.05) increase in hemoglobin level, glucose level and cholesterol level was observed in jaggery supplemented groups. It was concluded that feed restriction as well as supplementation of black pepper and jaggery in broiler's diet affect the carcass traits and haematobiochemical parameters of blood in broiler chickens.