Dietary supplementation of chromium yeast alone and in combination with antioxidants for designing broiler meat

Abstract

The present study was carried out to evaluate the impact of dietary supplementation of chromium yeast alone and in combination with antioxidants for designing broiler meat. The experiment was performed in 180 Cob-400 straight run broilers chicks, distributed to four treatment groups viz. T0, T1, T2 and T3. Chromium was provided in the form of chromium yeast @ 0.5 mg Cr/kg (T1) alone, Cr + 250 mg of ascorbic acid /kg (T2) and Cr + 250 mg of vitamin E /kg (T3) of diet. The results showed that best overall results in terms of lipid reduction and lean meat production were observed in chromium plus ascorbic acid supplemented group. In breast and thigh muscle, protein content was significantly (P