To evaluate the effects of dietary enzyme supplementation on carcass characteristics and chemical composition of
meat of Japanese quails, a total of two hundred forty healthy Japanese quails of mixed sexes were arranged into four
dietary treatments. The first group of chick was considered as control group and fed the basal diet without
supplementation of dietary enzyme. Second group was fed basal diet supplemented with 0.5g Kemzyme plus dry®/kg
diet. Third group was fed basal diet supplemented with 0.1g phytase/kg diet. Fourth group was fed basal diet
supplemented with Kemzyme® plus phytase. Carcass characteristics in term of dressing percentage, breast yield
percentage, gizzard, spleen, liver and heart weight percentages of carcass weight were not affected significantly by
dietary enzyme supplementation, but addition of enzyme increase significantly (P