Vol. 9, Special Issue 6, Part B (2024)

The present investigation was carried out to assess the effect of feeding Bacillus subtilis on carcass characteristics and proximate composition of satpuda poultry breed. 120, day old, Satpuda chicks were purchased form Yashwant agritech hatchery, pvt. Ltd. Jalgaon, Maharashtra. They were randomly distributed into four groups T₀, T₁, T₂ and T3 with 30 chicks in each group. The experimental chicks were reared on deep litter system in well-ventilated shed from 0-10 weeks. The Bacillus subtilis was added in experimental diet at the rate of 0, 0.5, 1 and 1.5 per cent for T₀, T₁, T₂ and T₃ respectively. The control group (T₀) was without Bacillus subtilis. The experimental ration was isoproteinous. The experiment was continued up to 10 weeks. Meat characteristics showed significant difference for dressing percentage and all the remaining parameters showed non-significant differences regarding meat bone ratio, weight of heart, liver and gizzard and also regarding cut up parts percentage. Proximate composition of breast and thigh meat showed no significant differences among all the treatments except crude protein. Crude protein for T₀, T₁, T₂, and T₃ groups was 19.81, 20.30, 21.35, 22.89 and 20.72, 20.37, 21.15 and 21.96 in breast and thigh meat respectively. It is therefore concluded that dietary inclusion of 1.5% Bacillus subtilis level in Satpuda poultry ration found to be better in terms of overall performance followed by 1.0% and 0.5% inclusion of Bacillus subtilis.