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.
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.
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 in the physical and chemical traits of meat and the numbers of bacteria in the duodenum 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 (P<0.05) increase in the average numbers of Lactobacillus bacteria in favor of treatments T4, T6, T7. In contrast, there was a significant decrease in the numbers of coliform bacteria in favor of the addition treatments T3, T4, T5, T6, and T7 compared to control treatment. As for the results of the physical traits, it achieved a significant decrease in the percentage of each of the drip loss and the weight lost when dissolve for all addition treatments, and in favor of the T4 treatment the percentage of loss during cooking and a significant increase in the water holding capacity in favor of all the addition treatments compared to the control treatment. As for the chemical properties, it was found that there was a significant increase in the pH values and myoglobin pigment for meat in all the addition treatments compared to the control treatment (T1).
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