Effect of Graded Levels of Shatavari Root Meal on the Body Weight, Feed Conversion Ratio, Biochemical Attributes and Immune Competence Traits of Coloured Chicken
Binay Kumar Yadav Pankaj Kumar Shukla Amitav Bhattacharyya Debashis Roy Aditya Sharma Rajneesh Sirohi
Vol 8(10), 115-123
Two hundred and ten straight run, day old coloured chicken (Chabro) were randomly distributed into seven dietary treatments T1- basal diet (broiler starter diet till 4 weeks, broiler finisher diet till eight weeks), T2- T1+0.25% Shatavari root meal (SRM), T3- T1+0.5% SRM, T4- T1+0.75% SRM, T5- T1+1% SRM, T6- T1+1.25% SRM and T7- T1+1.5% SRM, having three replicates each with ten coloured chicken. T2 birds had a significantly better (P<0.05) FCR at 2nd week as compared to T1, T6 and T7. T3 coloured birds had significantly better (P<0.01) cell mediated immune response than T1, T4, T5 and T7 at 8 weeks of age. T1 and T2 had significantly higher (P<0.01) plasma cholesterol than the other treatment groups. Hence, dietary supplementation of Shatavari meal @ 0.5% and above reduced plasma cholesterol in coloured chicken. Further, dietary supplementation of Shatavari root meal @ 0.5% may improve growth performance and immunity in coloured chicken.
Keywords : Body Weight Coloured Chicken Immunity Shatavari
Read : 50
Downloads : 15