Influence of Feed Additives in Quality of Broiler Carcasses

This study was carried out to assess the effect of some feed additives on quality of broilercarcasses. A total of one hundred and eighty of one day old broiler chicks were reared and dividedinto six groups. Five groups were fed on treated rations (20 g of freshly minced of each of garlicand onion to...

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Bibliographic Details
Main Authors F.A. Khalafalla, Fatma H.M. Ali, Dalia A. Zahran, A.M.M.A. Mosa
Format Journal Article
LanguageEnglish
Published 2012
Subjects
Animal culture
B.subtilis
Feed additives
hot pepper
meat quality and Broiler carcasses
onion & garlic
SF1-1100
SF600-1100
Veterinary medicine
vitamin E
zinc bacitracin
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Summary:This study was carried out to assess the effect of some feed additives on quality of broilercarcasses. A total of one hundred and eighty of one day old broiler chicks were reared and dividedinto six groups. Five groups were fed on treated rations (20 g of freshly minced of each of garlicand onion to 1 Kg of ration, 400mg of vitamin E in one liter of drinking water, B.subtilis 4 ×108c.f.u was added in amount 1.5 g to 1 Kg ration, 10 g hot pepper to one Kg of ration and 50g zincbacitracin added to the ration in amount 1.5 g to 1 Kg ration), and the sixth group used as controlgroup. Broilers were slaughtered at age of 45 days to evaluate pH, moisture content, cooking loss,shear force and instrumental color. The feed additives (onion and garlic, Vit.E, hot pepper,B.subtilis and zinc bacitracin) were decreased pH in broiler meat. Moisture did not influence bydietary supplementation. Cooking loss was decreased with storage of broiler meat. Vit.E,B.subtilis and hot Pepper groups increased tenderness in broiler meat. Onion and garlic and Vit.Eincreased lightness and yellowness of broiler meat. Zinc bacitracin and hot pepper decreasedredness of broiler meat.
Bibliography:This study was carried out to assess the effect of some feed additives on quality of broiler carcasses. A total of one hundred and eighty of one day old broiler chicks were reared and divided into six groups. Five groups were fed on treated rations (20 g of freshly minced of each of garlic and onion to 1 Kg of ration, 400mg of vitamin E in one liter of drinking water, B.subtilis 4 ×108 c.f.u was added in amount 1.5 g to 1 Kg ration, 10 g hot pepper to one Kg of ration and 50g zinc bacitracin added to the ration in amount 1.5 g to 1 Kg ration), and the sixth group used as control group. Broilers were slaughtered at age of 45 days to evaluate pH, moisture content, cooking loss, shear force and instrumental color. The feed additives (onion and garlic, Vit.E, hot pepper, B.subtilis and zinc bacitracin) were decreased pH in broiler meat. Moisture did not influence by dietary supplementation. Cooking loss was decreased with storage of broiler meat. Vit.E, B.subtilis and hot Pepper groups increased tenderness in broiler meat. Onion and garlic and Vit.E increased lightness and yellowness of broiler meat. Zinc bacitracin and hot pepper decreased redness of broiler meat.