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Kamaran Khattab Karim
nazim.abdulla@su.edu.krd
Nazim Rasul Abdulla
nazim.abdulla@su.edu.krd
https://orcid.org/0000-0002-5897-9966

Abstract

The study  was aimed to assess the impact of adding eggshells as calcium sources in broiler diets on carcass traits, meat quality, and chemical composition ,three hundred one-day-old broiler chicks were randomly designed  CRD . Each treatment included five replications and each replicate containing twenty birds. The dietary of first  treatment was  control (0% eggshell) the second and the third treatments were  eggshell powder as a replacement for limestone at 50% and 100%, respectively.  .The chickens were fed a basal diet during the starting and finished periods. Ten broilers were chosen randomly from each treatment group and slaughtered at  age  42 days to evaluate meat quality. The results showed that no significant differences (p< 0.05) between treatments regarding pre-slaughter in live body weight, carcass weight, and percentage of each carcass cuts weight, as well as immunological organs such as the spleen and bursa. However, a substantial difference in dressing percentage was observed. Except for pH, yellowness, and chroma, no significant differences  were noticed in drip loss, cooking loss, lightness, redness, color  ,tenderness. Meanwhile, the bird chemical composition treatments had no significant differences in moisture, protein, and ash percentages. However, there was a considerable change in fat %. Except for broilers' pH, yellowness, and chroma, the substitution of eggshell powder for limestone resulted in comparable carcass characteristics, chemical composition, and meat quality. However, there was a significantly differ in fat %. Except for broilers' pH, yellowness, and chroma, the substitution of eggshell powder for limestone resulted in comparable  of some carcass characteristics, chemical composition, and meat quality.

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How to Cite
Karim, K. K., & Abdulla, N. R. (2024). Use of various sources of calcium in the diets of broiler and its effects on carcass and some meat quality. Tikrit Journal for Agricultural Sciences, 24(1), 45–56. https://doi.org/10.25130/tjas.24.1.5
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