Dietary effect of Mentha spicata on production performance of Sonali chicken
Bishwojit Kumar1, Mst. Afroza Khatun1, Md. Hosne Mobarak2  , Md. Kamruzzaman1
1Department of Dairy and Poultry Science, Hajee Mohammad Danesh Science and Technology University (HSTU), Dinajpur
An experiment was carried out to evaluate the performance and antibacterial effect of Mentha spicata (mint) on Sonali chicken (crossbred of Rhode Island Red and Fayoumi chicken). A total of 225 day-old chicks were randomly divided into 5 experimental treatments with 3 replicates (15 birds per replicate) arranged in a completely randomized design. Experimental birds in T2, T3 and T4 were provided mint leaves powder meal @ 4ml/L liquid mint extract and 2% and 4% mint powder with feed while T1 provided growth promoter and T0 was provided only normal feed was considered as control group. The results of this study indicated that final body weight gain and feed efficiency was increased at dose rate 2% mint leaves meal. In case of meat yield parameters there was no significant (P>0.05) difference among treatment groups except carcass weight, breast meat weight and dressing percentage. The breast meat weight, carcass weight and dressing percentage were significantly (p<0.05) higher in treatment T3 group compared to control group. E. coli and Salmonella load was decreased significantly in treatment groups as compared to the control group. Based on the result it could be concluded that 2% mint leaves meal and 4 ml mint leaf juice/ liter drinking water can be used as growth promoter for production of chicken. Keywords: Mint, Mentha spicata, Sonali chicken, growth promoter, carcass weight, dressing percentage, E. coli, Salmonella.
How to cite this article: Kumar B, MA Khatun, Mobarak MH and Kamruzzaman M (2021). Dietary effect of Mentha spicata on production performance of sonali chicken. International Journal of Natural and Social Sciences, 8(4): 01-07. DOI: 10.5281/zenodo.6348556.
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