author(s)
Zulfqarul Haq, Ravinder Jain, Aparna Mahajan, Imran Ahmad Ganai, Nazam Khan and Shahzada Mudasir

abstract
The present study was carried out to evaluate the impact of dietary supplementation of chromium yeast alone and in combination with antioxidants for designing broiler meat. The experiment was performed in 180 Cob-400 straight run broilers chicks, distributed to four treatment groups viz. T₀, T₁, T₂ and T₃. Chromium was provided in the form of chromium yeast @ 0.5 mg Cr/kg (T₁) alone, Cr + 250 mg of ascorbic acid /kg (T₂) and Cr + 250 mg of vitamin E /kg (T₃) of diet. The results showed that best overall results in terms of lipid reduction and lean meat production were observed in chromium plus ascorbic acid supplemented group. In breast and thigh muscle, protein content was significantly (P<0.01) higher and fat content was significantly lower T₂ group. The value of total cholesterol in breast (P<0.05) and thigh (P<0.01) muscles were significantly reduced as compared to control group. Abdominal fat pad was reduced in all supplemented groups with the highest reduction in chromium plus ascorbic acid group implying a synergistic action between two. It is concluded that combination of chromium plus ascorbic acid offers great potential in designing the meat.