NE US Academic Publishers Advances in Animal and Veterinary Sciences November 2017 | Volume 5 | Issue 11 | Page 449 INTRODUCTION Te unfavourable efect of chemical products especially antibiotics led to the use of natural products like phyto- genics to improve the efciency of feed utilization and growth performance of poultry (Adil et al., 2015). Te use of phytogenics as feed additives is gaining importance due to their antimicrobial and stimulatory efects on digestive system ( Jamroz et al., 2003; Jang et al., 2004). Tey include herbs, spices or plants that are used to keep the gut mi- crofora of poultry normal, which is a prerequisite for cost efcient and ecofriendly poultry production ( Windisch and Kroismayr, 2006). It has been estimated that there are 250,000-500,000 species of plants on earth (Borris, 1996). Relatively, a small percentage (1-10%) of these is used as food by both humans and other animal species (Cowan, 1999). Compared with synthetic antibiotics or inorganic chemicals, these plants and their derived products have re- Research Article Abstract | A study was conducted to evaluate the efect of dietary supplementation of Mint leaves (Mentha piperita) with or without enzyme treatment on blood chemistry, carcass characteristics and sensory attributes of broiler chicken production. 225 day old commercial broiler chicks reared together until 7 days of age. On 8th day, the chicks were individually weighed, distributed randomly into 5 treatment groups of 3 replicates with 15 chicks each for a period of 42 days of age. Birds in the control group (T1) were fed diets without additives, whereas in T2 and T3 basal diet was supplemented with raw mint leaves @ 1% (T2) and 2% (T3). In T4 and T5, enzyme treated mint leaves @ 1% and 2% were added to the basal diet respectively. At the end of experimental period, blood biochemistry, carcass characteristics and sensory attributes were recorded. Te results revealed that there was no signifcant (P>0.05) efect on serum glucose, total protein, cholesterol, SGPT and SGOT levels of birds fed diets either supplemented with raw or enzyme treated mint leaves both at 1 and 2% levels when compared with the group of birds fed control diet. Further, various carcass characteristics viz. feather loss, evisceration loss, giblets, shank, head and dressing % in the groups fed raw or enzyme treated 1 and 2% mint leaves showed a non signifcant (P>0.05) diference compared to control group. Moreover, no efect (P>0.05) on various sensory attributes and the overall acceptability of meat among the various treatment groups and control group was observed. In conclusion, the dietary inclusion of raw or enzyme treated mint leaves had no negative efect on the health of birds as could be fgured out from the normal SGPT and SGOT levels of birds. Keywords | Broiler chicken, Blood biochemistry, Carcass characteristics, Mentha piperita, Sensory attributes A. KHURSHEED 1 , M.T. BANDAY 1 , A.A. KHAN 1 , S. ADIL 1* , A.M. GANAI 2 , I.U. SHEIKH 1 , A.H. SOFI 3 Efect of Mint Leaves with or without Enzyme Supplementation on Blood Biochemistry, Carcass Characteristics and Sensory Attributes of Broiler Chicken Editor | Kuldeep Dhama, Indian Veterinary Research Institute, Uttar Pradesh, India. Received | August 12, 2017; Accepted | August 27, 2017; Published | October 16, 2017 *Correspondence | S. Adil, Department of Livestock Production and Management, Faculty of Veterinary Sciences and Animal Husbandry, SKUAST-K, Shuha- ma, Srinagar-190006, India; Email: aadilsheikh5@gmail.com Citation | Khursheed A, Banday MT, Khan AA, Adil S, Ganai AM, Sheikh IU, Sof AH (2017). Efect of mint leaves with or without enzyme supplementation on blood biochemistry, carcass characteristics and sensory attributes of broiler chicken. Adv. Anim. Vet. Sci. 5(11): 449-455. DOI | http://dx.doi.org/10.17582/journal.aavs/2017/5.11.449.455 ISSN (Online) | 2307-8316; ISSN (Print) | 2309-3331 Copyright © 2017 Khursheed et al. Tis is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. 1 Department of Livestock Production and Management; 2 Department of Animal Nutrition; 3 Department of Live- stock Products Technology, Faculty of Veterinary Sciences and Animal Husbandry, Sher-e-Kashmir University of Agricultural Sciences and Technology of Kashmir, Shuhama, Srinagar-190006, India