The experiment aimed to study the use of different proportions of raw and treated Chenopodium quinoa seeds by soaking in the diet to identify the effect on the oxidation indicators of the meat stored for 2, 4, and 6 weeks. In the experiment, 336 sexed broilers (Ross308) were used at the age of one day, with an average initial weight of 39 g/chick. The chicks were fed on a starter diet (1-14 days) and the finisher diet including the initial grower diet (15-28 days) and second grower diet (29-42 days). Chicks were randomly distributed to seven treatments (8 males + 8 females/replicate), while the raw quinoa seeds were added at 0, 0.5, 1, and 1.5% for treatments T1, T2, T3, and T4, and the treated by soaked in water for 48 hours for treatments T5, T6 and T7 % feed, respectively. The results showed a significant decrease (P<0.05) in the values of Thiobarbituric Acid (TBA), Peroxide Value (PV), and Free Fatty Acids (FFA) for the meat of all treatments using raw and treated quinoa seeds compared to the control treatment and for all storage periods of 2, 4 and 6 weeks. The current study results showed that all concentrations of raw and treated quinoa seeds contributed to reducing the exposure of meat to rancidity and preserving it from oxidation during different storage periods. Besides, enhancing the possibility of storing it for long periods.
This experiment was conducted at the poultry farm/Department of Animal Production/College of Agriculture/Al-Qasim Green University And for two experiments, The first for the period from 27/4/2019 to 7/6/2019 and the second from 1/7/2019 to 4/8/2019 for the second experiment to see the effect of adding different levels of astaxanthin to the broiler diet on some immune characteristics of broilers raised under environmental conditions Natural and elevated. Use 240 unsexed birds of one day age ROSS 308 strain, distributed randomly into five treatments by 48 birds/treatment and the birds of each treatment were divided into three replicates (16 birds/replicate). The chicks were fed on three diets that included the initiator, growth and final 23, 21.5 and 19.44% crude protein respectively, and the representative energy was 3000.5, 3100.7 and 3199.25 kcal/kg feed, respectively, in addition to the astaxanthin powder at levels 0, 10, 20, 30, 40 mg/kg of feed for T1, T2, T3, T4 and T5 treatments, respectively. The results of the first trial showed a significant superiority (P<0.05) for treatment T2 in the relative weight of the fabrichia gland and for the fabrichia index, and significant superiority for treatment T5 and T3 in the size standard of antibodies directed against Newcastle disease, while treatment T2 and T3 outperformed the size criterion of antibodies directed against camboro disease compared With the control treatment T1, and the second trial, the additional factors T2, T3, T4 and T5 achieved significant superiority (P<0.01) in all the immunological characteristics studied by treatment T1. It is concluded from this study that the addition of astaxanthin to the broiler meat diet led to an improvement in the immune characteristics of broilers raised under normal and elevated environmental temperatures.
The aim of this study was conducted to add low levels of Astaxanthin to the feed on some physical and chemical traits of broiler carcasses raised at 42 days of age. 240 unsexed chicks, one day age, used the ROSS 308 strain, which was distributed randomly into five treatments by 48 chicks/treatment, and each treatment was divided into three replicates (16 chicks/replicate). The chicks were fed on three diets that included the initiator, growth, and final (23, 21.5, and 19.44% crude protein), respectively. Representative energy has amounted to 3000.5, 3100.7, and 3199.25 kcal/kg feed, respectively. Astaxanthin powder was added to the diet at levels 0, 10, 20, 30, and 40 mg/Kg of feed (T1, T2, T3, T4, and T5 treatments group), respectively. The results show the following: The treatments with Astaxanthin has recorded a significant improvement (P <0.01) in the percentages of liquids loss during cooking, drip and thawing loss, a significant increase in water holding capacity and pH in favor of the nutrient addition treatments compared to the control group. It, also, showed a significant improvement in the chemical traits of the Myoglobin and cholesterol concentration of minced chicken meat for the Astaxanthin treatments compared to the control group. It is concluded from the present study that the addition of low levels of Astaxanthin to broiler feed during the 42-day rearing period gave the best results in the physical and chemical traits of the carcass.
The objective of present study was to investigate the effect of using duplex volaticle oil of Rosmarinusoficinolis and Nigella sativain microbial quality, sensing and extending storage time of minced cold poultry meat. Duplex volaticle oil was added at 25, 50 and 75 mg/kg to minced poultry meat , these treatments were stored individually for (0 ,4 and 7) days at( 4-7) C0 . After making several microbial and sensing test. The following results were obtained:- The process of adding duplex volaticle oil of Rosmarinus officinolis and Nigella sativa to minced poultry meat led to significant reduced (P
The experiment aimed to study the use of different proportions of raw and treated Chenopodium quinoa seeds by soaking in the diet in order to identify the effect on the productive performance characteristics of broilers of 42 days of age. A 336 sexed broilers (Ross 308) were distributed randomly at one-day old, with an average initial weight of 39 g/chick, divided into seven treatments, 48 chicks/treatment, each treatment included three replicates, 16 chicks/replicate (8 males and 8 females). The chicks were fed on the starter diet (1-14) days of age, the grower diet of (15-28) days of age, and finisher diet (29-42) days of age, supplemented with raw quinoa seeds and treated by soaking as the first treatment (T1) was a control treatment without any addition. (T2) added 0.5% raw quinoa seeds, (T3) added 1% raw quinoa seeds, (T4) added 1.5% raw quinoa seeds, (T5) added 0.5% quinoa seeds treated with soaking, (T6) added 1% quinoa seeds treated with soaking, (T7) added 1. 5% quinoa seeds treated with soaking. The results showed a significant superiority (P<0.05) in the production performance in the final body weight rate, the total weight gain, and the cumulative feed consumption for the treatments of using raw and treated quinoa seeds (T2, T4, T5, T6, and T7) compared to the control treatment. It is concluded from the current study that the raw and treated quinoa seeds used in the broiler diet, and by increasing the concentrations, improved the production performance. Besides, this improvement appears obviously at the level of 1.5% of the seeds treated by soaking.
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