The experiment was conducted using four hundred commercial day old (Vencobb) broiler chicks for 42 days. The experiment was designed to evaluate the effect of crude soy lecithin with or without lipase on performance, carcass traits and keeping quality of meat of broiler chickens. The birds were divided into four dietary treatments with four replicates of 25 birds each. The treatment groups comprised of A ( control-basal diet) without soy lecithin and Lipase while B basal diet with lipase, C Basal diet with 50% soy lecithin and D Basal diet with 50% soy lecithin and lipase. The data obtained were subjected to Analysis of variance in a completely randomized Design. The significant (P<0.01) influence of soy lecithin alone or in combination with lipase enzyme on cumulative weight gain, feed consumption and FCR was observed. The edible carcass yield percent was found significant (P<0.05) higher in lecithin alone or lipase enzyme supplemented groups. The higher livability was recorded in soy lecithin alone or in combination with lipase enzyme compared to control groups. The TBA values of broiler meat on 15 th day of storage showed significant (P<0.05) difference between the treatment groups. The findings concluded that dietary supplementation with soy lecithin alone and in combination with lipase enzyme influenced oxidative stability in breast and thigh muscle. Supplementation of crude soy lecithin alone or in combination with lipase enzyme enhanced the net profit per kg of live weight. It is concluded that the supplementation of soy lecithin alone or in combination with lipase enzyme through feed in broilers is beneficial for bird's performance, carcass traits, improved oxidative stability, and thereby increasing shelf life of meat during refrigerated storage and profitability.

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