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Impact of utilizing liquid methionine in drinking water for broiler chicks' on some meat traits
العناوين الأخرى
تأثير استخدام الميثيونين السائل في مياه الشرب لأفراخ اللحم في بعض صفات اللحوم
المؤلفون المشاركون
Mustafa, Nidal Abd al-Ghani
Amin, Kuwistan Ali
Shakir, Ahmad Sami
Khidr, Zayd Khalaf
المصدر
الناشر
جامعة الموصل كلية الزراعة و الغابات
تاريخ النشر
2019-12-31
دولة النشر
العراق
عدد الصفحات
15
التخصصات الرئيسية
الموضوعات
الملخص الإنجليزي
The present study purpose was evaluated the impact of supplying a portion of the chick's liquid methionine needed by drinking water using a commercially available source of liquid methionine on some meat traits, for this purpose the experiment will be applied on one week old chicks to the following treatments: control treatment: (adding 0.00 ml liquid methionine/liter of drinking water), T1: (adding 0.25 ml of liquid methionine/liter of drinking water), T2: (adding 0.50 ml of liquid methionine/liter of drinking water), T3: (adding 0.75 ml of liquid methionine/liter of drinking water).
The results of chemical composition showed significant effect of liquid methionine in moisture, protein percentages of breast and thigh meat, and effect on fat percentages of breast meat.
For physic-chemical traits results, adding liquid methionine significantly decreased cooking loss percentages and not effect on other physic-chemical traits.
The results of essential amino acids percentages in breast meat showed that the meat of chicks received 0.75 ml of liquid methionine recorded the highest percentages of isoleucine, leucine, phenylalanine, lysine and arginine percentages, while the meat of chicks received 0.25 ml of liquid methionine recorded the highest percentages of methionine and valine percentages, while results of essential amino acids percentages in thigh meat, The highest percentages of isoleucine and valine recorded in meat of chicks received 0.75 ml of liquid methionine, while highest percentages of phenylalanine, lysine and methionine recorded in meat of chicks received 0.25 ml of liquid methionine, while for histidine percentage recorded in meat of control group.
Results of sensory evaluator revealed adding liquid methionine significant effect (p
نوع البيانات
أوراق مؤتمرات
رقم السجل
BIM-1098282
نمط استشهاد جمعية علماء النفس الأمريكية (APA)
Amin, Kuwistan Ali& Khidr, Zayd Khalaf& Mustafa, Nidal Abd al-Ghani& Shakir, Ahmad Sami. 2019-12-31. Impact of utilizing liquid methionine in drinking water for broiler chicks' on some meat traits. International Agricultural Conference : Role of Scientific Research and Sustainable Agriculture in Achieving Food Security (3 : 2019 : Duhok, Iraq). . Vol. 47, First supplement (2019), pp.39-53.الموصل، العراق : جامعة الموصل، كلية الزراعة و الغابات،.
https://search.emarefa.net/detail/BIM-1098282
نمط استشهاد الجمعية الأمريكية للغات الحديثة (MLA)
Amin, Kuwistan Ali…[et al.]. Impact of utilizing liquid methionine in drinking water for broiler chicks' on some meat traits. . الموصل، العراق : جامعة الموصل، كلية الزراعة و الغابات،. 2019-12-31.
https://search.emarefa.net/detail/BIM-1098282
نمط استشهاد الجمعية الطبية الأمريكية (AMA)
Amin, Kuwistan Ali& Khidr, Zayd Khalaf& Mustafa, Nidal Abd al-Ghani& Shakir, Ahmad Sami. Impact of utilizing liquid methionine in drinking water for broiler chicks' on some meat traits. . International Agricultural Conference : Role of Scientific Research and Sustainable Agriculture in Achieving Food Security (3 : 2019 : Duhok, Iraq).
https://search.emarefa.net/detail/BIM-1098282
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