INTRODUCTION The commercial production of broiler chicken for meat consumption is a highly industrialized process. For many years, poultry industry has been looking for improvement of production indexes and broiler growth through breeding changes in detriment of the final quality of products. Many factors may lead to alteration in meat quality. The most directly related to meat quality are pre- and post- slaughter practices. Meat is a nutrient-dense food and meat and meat Products are important sources of wide range of nutrients. Poultry industry has been firmly established as an agricultural enterprise of this country. Poultry farming in every region has brighter prospect as Filipinos are becoming more conscious about proper nutrition. Chicken meat represents 29 % of meat production from farm animals and this proportion is raising each year (McKay et al., 2000). This growth has been based on strong consumer demand for chicken products in foreign and domestics markets as a result of an accelerated increase in global population and the consumer's perception of the health benefits of chicken meat (Lopez et al., 2011). The use of feed premix powder made from vitamins and minerals is being explored by animal raisers to enhance their production. One of the promising supplements is Atovi which is a Filipino developed product based on nanotechnogy on a level of e-potentials. It is a feed premix powder which has no medication and nutritional value due to molecular alteration making the finalproduct with one long molecular chain with the revolutionary effect on the cellular level down to atom use its sub-atomic structure restoring its genetic function, genetic code, genetic and cellular structure making it very efficient so as if can absorb and utilize all medication, nutritional inputs, antibiotics, and learning no residues on the cellular level. Atovi premix is a blend of minerals and vitamins added to animals feeds without any side effect in man. The premix blended with the feed enhances the immune system thus preventing disease in animals. The premix increase the growth rate, liability of animals thus preventing loss due to mortality, higher production rate due to better absorption of feeds, reduces time of molting thus the laying with more egg production of bigger sizes. The beef/ chicken/ pork produced has a home grown taste, its juicy, without cholesterol with a high carcass percentage. The inclusion of Atovi powder in animal feed is not limited to few species, all animals benefit including fish and rabbits and it is also use on crops. There is a death of information on the effect of Atovi on carcass characteristics of broilers given the supplement, hence, this study The study aims to evaluate the carcass characteristics of broilers supplemented with Atovi .Specifically, it focuses on the following objectives: 1. Determine the dressed weight and dressing percentage of broilers supplemented with Atovi; 2. Determine its effects on the percent cut parts and giblets of broiler; and 3. Identify what level of Atovi will give the best carcass characteristics in broilers.The result of this study will provide more information to animal raisers on the effect of Atovi on the carcass characteristics of broilers as it will identify the best level that would enhance carcass quality attributes of the meat. The study will focus only on the carcass characteristics of broilers supplemented with Atovi mixed in the commercial feeds from day 3 until 35 days old. The study will be conducted at the Department of Animal Science, Central Bicol State University of Agriculture, San Jose, Pili, Camarines Sur in January 2019. For clarity and better understanding of the study, the following terms are defined to be understood by the general readers: Atovi is a growth enhancer that improves the physiological and immune ‘system of any livestock animals. Broiler refers to young chicken reared for meat purpose Carcass refers to the body of any slaughtered animals after bleeding and dressing Cut-up parts refer to the fabricated parts of broilers meat that include drumsticks, thigh, wings, back, breast and neck Dressed weight is the weight after removing the head, shank, and entrails. Entralls refer to the internal organ both edible and non-edible. General acceptability refer to the overall quality of being accepted.product with one long molecular chain with the revolutionary effect on the cellular level down to atom use its sub-atomic structure restoring its genetic function, genetic code, genetic and cellular structure making it very efficient so as if can absorb and utilize all medication, nutritional inputs, antibiotics, and learning no residues on the cellular level. Atovi premix is a blend of minerals and vitamins added to animals feeds without any side effect in man. The premix blended with the feed enhances the immune system thus preventing disease in animals. The premix increase the growth rate, liability of animals thus preventing loss due to mortality, higher production rate due to better absorption of feeds, reduces time of molting thus the laying with more egg production of bigger sizes. The beef/ chicken’ pork produced has a home grown taste, its juicy, without cholesterol with a high carcass percentage. The inclusion of Atovi powder in animal feed is not limited to few species, all animals benefit including fish and rabbits and it is also use on crops. There is a death of information on the effect of Atovi on carcass characteristics of broilers given the supplement, hence, this study The study aims to evaluate the carcass characteristics of broilers supplemented with Atovi -Specifically, it focuses on the following objectives: 1. Determine the dressed weight and dressing percentage of broilers supplemented with Atovi: 2. Determine its effects on the percent cut parts and giblets of broiler; and 3. Identify what level of Atovi will give the best carcass characteristics in broilers,INTRODUCTION The commercial production of broiler chicken for meat consumption is a highly industrialized process. For many years, poultry industry has been looking for improvement of production indexes and broiler growth through breeding changes in detriment of the final quality of products. Many factors may lead to alteration in meat quality. The most directly related to meat quality are pre- and post- slaughter practices. Meat is a nutrient-dense food and meat and meat products are important sources of wide range of nutrients. Poultry industry has been firmly established as an agricultural enterprise of this country. Poultry farming in every region has brighter prospect as Filipinos are becoming more conscious about proper nutrition. Chicken meat represents 29 % of meat production from farm animals and this proportion is rai each year (McKay et al., 2000). This growth has been based on strong consumer demand for chicken products in foreign and domestics markets as a result of an accelerated increase in global population and the consumer's perception of the health benefits of chicken meat (Lopez et al. 2011). The use of feed premix powder made from vitamins and minerals is being explored by animal raisers to enhance their production. One of the promising supplements is Atovi which is a Filipino developed product based on nanotechnogy on a level of e-potentials. It is a feed premix powder which has no medication and nutritional value due to molecular alteration making the finalThe result of this study will provide more information to animal raisers on the effect of Atovi on the carcass characteristics of broilers as it will identify the best level that would enhance carcass quality attributes of the meat. The study will focus only on the carcass characteristics of broilers ‘supplemented with Atovi mixed in the commercial feeds from day 3 until 35 days old. The study will be conducted at the Department of Animal Science, Central Bicol State University of Agricultura, San Jose, Pili, Camarines Sur in January 2019. For clarity and better understanding of the study, the following terms are defined to be understood by the general readers: Atovi is a growth enhancer that improves the physiological and immune ‘system of any livestock animals. Broiler refers to young chicken reared for meat purpose Carcass refers to the body of any slaughtered animals after bleeding and dressing Cut-up parts refer to the fabricated parts of broilers meat that include drumsticks, thigh, wings, back, breast and neck Dressed weight is the weight after removing the head, shank, and entrails, Entralls refer to the internal organ both edible and non-edible. General acceptability refer to the overall quality of being accepted.