Effect of different levels of mushroom powder (Agaricus bisporus) and probiotics (Saccharomyces cerevisiae) on carcass traits and hematological responses of broiler chickens

Abstract

A 42-day study was conducted to investigate the effect of mushroom powder (Agaricus bisporus) and probiotics (Saccharomyces cerevisiae) supplementation on carcass characteristics and breast meat quality in broiler chickens. 360 day-old broiler chicks were divided randomly into 8 dietary treatments with 3 replicates of 45 birds each in a completely randomized design. The experimental diets were designed as, T1: control, T2: 0.4% mushroom powder, T3: 0.8% mushroom powder, T4: 1.2% mushroom powder, T5: 0.1% probiotics, T6: 0.2% probiotics, T7: 0.3% probiotics and T8: 0.8% mushroom powder + 0.2% probiotics levels. The results showed that carcass parameters and prime cuts weights increased (p