ORAL SUPPLEMENTAL VITAMIN C AND THREE ELECTROLYTES EFFECT ON CARCASS CHARACTERISTICS, CALCIUM AND PHOSPHOROUS COMPOSITION IN MEAT AND BONE OF BROILER CHICKEN

Abstract

Effect of supplementing broiler diets orally with vitamin C and three electrolytes was assessed using 240 one day Arbor acre broiler chicken strain. In a completely randomized design, birds were randomly allocated to five treatments each in quadruplicates of ten birds per replicate. The formulated experimental diets and water were given to birds ad libitum. In addition, the test electrolytes or vitamin C supplement was administered orally through water to respective birds throughout the duration of the experiment as follows: control without salt or electrolyte (TI), 5g/litre ammonium chloride (T2), 5g/litre sodium bicarbonate (T3), 5g/litre calcium chloride (T4), 3g/litre ascorbic acid (TS). All relative internal offal and carcass weights were similar (P>0.05) except in the eviscerated weight, wing, back and neck which varied significantly (P<0.05). Meat calcium (%) (0.067, 0.043, 0.078, 0.047 and 0.048 from broilers on T1, T2, T3, T4 and T5 respectively) varied significantly due to treatment. However, meat calcium as well as phosphorous compositions of both meat and the bone were not significantly affected (P>0.05) by the treatments. Conclusively, oral supplements of vitamin C and electrolytes neither alter the weights of carcass nor influence the meat and bone compositions appreciably. Further studies would be pertinent to ascertain the economy of ascorbic acid and/or electrolytes to broilers in stress.