Document Type : Articles
Authors
- Mokhalad Oraibi Hasan 1
- Ahmed Ramadhan Muhaimeed 1
- Adnan Shakor Ahmed 2
- Zeiad Amjad Aghwan 3
- Nyiransengimana Eugenie 4
1 Department of Animal Production-Agriculture college-Tikrit University-Salahuddin-Iraq.
2 Public health,Veterinary college,Kirkuk university,Kirkuk-Iraq
3 Halalan Thayyiban Research Centre, Universiti Islam Sultan Sharif Ali, Tutong-Negara Brunei Darussalam
4 Rwanda Agriculture Board- Musanze- Rwanda
Abstract
The safety of foods in terms of their sensory, chemical, physical, and human health, as well as their nutritional worth, have been recognized as having increased importance recently. The present study was carried out to examine the effects of dietary supplementation of sumac fruit powder on the meat quality of broiler chicks. A total of 135 broiler chicks (Ross 308) were randomly assigned to three dietary treatment groups, each group divided to three sub-groups of 15 birds each. The birds of T1 were fed standard diet as control group without supplementation, while the birds of T2 and T3 were fed standard diet with supplementation of 1g and 2g of sumac fruit powder/ kg feed, respectively. The results appeared improve significantly(P≤0.05) of T2 and T3 compared to T1 in the percentage of cooking loss, Water Holding Capacity(WHC) also the percentages of fat and moisture as well as sensory evaluation of broilers meat. The percentage of protein and total fatty acids in broiler meat were significantly increased(P≤0.05) in T2 and T3 in comparison with control treatment otherwise the dripping loss, thawing loss and ash percentage of broilers meat do not showed significant differ between treatments of study. In conclusion, dietary supplementation of sumac powder improved most of the physical and chemicals traits and all sensory evaluation of broilers meat.
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