Abstract
The impact of dietary additive including of parsley, celery and cress on quality of chicken meat was the aim of this study. 100 chicks (at 14 -day old) were divided on floor pens into 4groups, equally. First group was control (C) by using stander diet (without any additive), other three groups including of T1, T2 and T3 were fed with adding 10 gm of parsley, celery and cress per kg of diet, respectively. 5 broilers/group were slaughtered and the caresses were dissected. Basic chemical analysis and cholesterol were determined for breast, thigh and liver. Supplementation of vegetables dietary additive not had significantly impact on chemical composition, except positively influence on cholesterol content in thigh of chickens.