Effects of L-Carnitine and Butyric Acid on Carcass Characteristics and Meat Quality of Broiler Chickens

This experiment was conducted in order to conside the effect of L-carnitine (0, 125 and 250 mg/kg) and butyric acid (2 g/kg) on Carcass characteristics and meat quality of broiler chicken. In a 2×3 factorial arrangement in randomized complete block design 192 Ross 308 one-day-old broiler chicks were assigned to 6 dietary treatments with 4 replicates and 8 birds. Results showed that broilers fed basal diet plus 125 mg/kg L-Carnitine and basal diet plus 125 mg/kg L-Carnitine plus 2 gr/kg butyric acid had lower FI and the better FCR as compared to control group (P>0.05). Broilers fed basal diet plus 250 mg/kg L-Carnitine had higher breast percentage as compared to 125 mg/kg L-Carnitine (P0.05). Broilers fed basal diet plus 2 gr/kg butyric acid without L-Carnitine had lower tight percentage compare to control group (P0.05). Broilers fed basal diet plus 2 gr/kg butyric acid without L-Carnitine decreased tight meat 45min postmortem and 125 mg/kg L-Carnitine without butyric acid treatment increased tight meat 45min postmortem pH as compared to control group (P 0.05). In conclusion basal diet plus 125mg/kg L-Carnitine and basal diet with 125mg/kg L-Carnitine plus 2 gr/kg butyric acid had the best effect on broiler chickens performance and using basal diet plus 250 mg/kg L-Carnitine increased broiler breast percentage while 2 gr/kg butyric acid decreased breast meat lipid percentage of broiler chicken.