Effects of dietary chromium chloride, nicotinic acid and copper sulphate on meat of broilers

1. Combinations of chromium and copper were added to the diet to assess their effects on broiler meat characteristics. 2. For this purpose 175 one-day-old broiler chicks were divided into 7 equal groups and were given treatment feeds containing copper sulphate, chromium chloride and nicotinic acid in different combinations. 3. The study was carried out for 5 weeks and samples were collected at the end of 15, 29 and 35 d of treatment and at 42 d after a withdrawal period of one week. 4. Cholesterol content had decreased significantly in breast meat at d 29 in all treatment groups. In thigh meat, it decreased significantly at d 29 in groups receiving two concentrations of chromium + two concentrations of copper. Cholesterol content remained lower even after withholding the treatment for one week. 5. Crude fat content decreased significantly in breast meat in all treatment groups. In thigh meat, at d 29, a significant reduction in crude fat was observed only in birds receiving low chromium and high copper. 6. Crude protein at d 29 increased significantly in breast meat of birds receiving low chromium and high copper, and low or high chromium, while it decreased significantly in treatment groups after withholding the treatment. In thigh meat, at d 29, it increased significantly in treatment groups but decreased significantly after withholding the treatment. 7. It was concluded that chromium and copper, along with nicotinic acid, have modulating effects on broiler meat under tropical conditions.