Abstract:The aims of this study was to determine the effect of addition encapsulated liquid smoke in drinking water to relative of weight life, carcass, organ and chemical component of broiler meat. Broilers were grown to 30 days of age on ad libitum diets and addition of liquid smoke encapsulated in drinking water were given in 14th day every 3 days ad libitum. One hundred Day Old Chicks (DOC) were randomly assigned into 5 treatments and 4 replications, each replicate consisted of 5 birds. The treatments started at 14… Show more
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