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This study was carried out to investigate the effect of partial or total replacement of added DL-methionine (Met) with betaine (BET) or choline or both in diets of broiler chicks on carcass characteristics, some blood parameters and sensory evaluation of meat. A total number of four hundred and forty day-old straight-run Cobb 500 broiler chicks were randomly, weighed and divided into eleven treatments (forty birds each). Each treatment contained four replicates of ten birds. Three basal diets were formulated as controls according to NRC recommendations and used for the starter, grower and finisher phases (0-12 days, 0.165% added Met.), (12-24 days, 0.135% added Met.) and (24-36 days, 0.090% added Met.), respectively. Treatment one was fed the control ration while the other ten treatments were fed the control ration after partial or total replacement of the added Met. with BET, choline or both. The obtained results revealed that replacement of added Met with BET and/or choline positively affected percentages of carcass yield, total edible parts, breast yield and deboned breast meat while those of heart and abdominal fat were decreased but relative weights of giblets, liver and gizzard were not affected compared with their control counterparts. Chicks fed T10 (50% BET and 50% choline) and T7 (100% BET) had significantly higher serum concentrations of glucose, total protein, albumin and globulin when compared the other dietary treatments. On the other hand total cholesterol, triglycerides, ALT, AST, uric acid and creatinine were decreased due to dietary treatments. Acceptance of sensory evaluation was observed with treatment groups. It could be concluded that replacing added Met by BET, choline or both improved carcass yield, total edible parts, breast yield and sensory meat attributes of broiler chicks.

egyptian journal of nutrition and feeds

EFFECT OF PARTIAL OR TOTAL INCLUSION OF BETAINE AND/OR CHOLINE INSTEAD OF ADDED METHIONINE IN BROILER DIETS ON: 2-CARCASS CHARACTERISTICS, SOME BLOOD PARAMETERS AND SENSORY EVALUATION OF MEAT