Effect of Graded Levels of Mint Leaf Meal on Growth Performance, Immune Competence Traits and Meat Composition of Coloured Chicken

Abstract

Two hundred and ten, day old straight run coloured chicken (Chabro) were randomly distributed into seven dietary treatments:T1-basal diet, T2-T1+0.25% Mint leaf meal (MLM), T3- T1+0.5% MLM, T4- T1+0.75% MLM, T5- T1+1% MLM, T6-T1+1.25% MLM, T7- T1+1.5% MLM, having three replicates each. During 4-8 weeks, T4 birds had significantly higher (P<0.01) body weight gain and significantly better (P<0.01) FCR than T3, T5, T6 and comparatively better performance than T1. HA response to 1% SRBC (log2 titre) and cell mediated response to PHA-P was significantly higher (P<0.01) in T4. Percent ether extract of breast and thigh muscle was significantly lower (P<0.01) in T6 than T1. Thus, dietary supplementation of 0.75% mint leaf meal resulted in significantly higher humoral and cell mediated immune response in coloured chicken. Further, dietary supplementation of 1.25% mint leaf meal resulted in decrease in percent crude fat of breast and thigh meat cuts in coloured chicken.