| Abstrakt: |
This study is conducted in the broiler house in the College of Agriculture, Tikrit University from April 25th to May 26th, 2021. Till now the effect of adding different levels of Roselle flowers powder to the diet on the traits of carcasses meat of broilers, 300 birds of the type ROSS-308 day old broiler chicks were used. The birds were divided into 5 treatments, each treatment contain 3 replicates, 20 birds each replicate. The first treatment was a control, where it without supplementation (standard ration), while the second, third, fourth and fifth treatments were added Roselle flowers powder to the ration with concentration (0.5, 0.6, 0.7, 0.8%), respectively. The results showed a significant increase (P£0.05) in relative weight of back cuts in second and fourth treatments compared with third treatment, the study did not show significant differences between treatments in the carcass weight and the relative weight of the other carcass cuts, the second treatment significantly increased (P£0.05) in Water holding capacity compared with control and there were no significant differences between the treatments in thawing loss. The study showed a significant increase (P£0.05) in cooking loss in the second, fourth and fifth treatment compared with the control and third treatments. The second and fifth treatments also increased significantly (P£0.05). In the dripping loss compared to control and other treatments, all treatments (P£0.05) decreased significantly compared to the control in cholesterol concentration, while all treatments increased significantly compared to the control in the myoglobin concentration and pH of meat. The fourth and fifth treatments decreased significantly (P£0.05) compared to the control in the percentage of moisture, while all treatments significant increase in the percentage of fat and protein compared to the control. The treatments did not differ significantly among them in the percentage of ash. All treatments increased significantly (P£0.05) in the percentage of fatty acids in meat compared with the control. [ABSTRACT FROM AUTHOR] |
