تأثير إضافة مسحوق جذر نبات الجنسنغ الأحمر Panax Ginseng إلى العليقة في الصفات النوعية و الحسية و الكيميائية لذبائح فروج اللحم

Abstract EN

This study was Carried out at Poultry Farm, Department of Animal Production, College of Agriculture, University of Baghdad during the period from 27/9/2015 until 1/11/2015 To find out the effects of adding different levels of Red Ginseng Plant Roots powder to broiler diets on their productivity, physiological and some sensory characteristicas under heat stress conditions, Using three hundred one day old chicks of Ross 308 were randomly divided into four treatments (75 chicks/treatment) with three replicates (25 chicks/replicate).

Chicks were Fed on starter and finisher rations with 23 and 20% crude protein and 3027 and 3195.3 kcal/kg diet respectively, Supplemental four levels of Ginseng Root powder (0, 300, 600, and 900 mg/kg diet) as for treatments T1,T2,T3,and T4, respectively.

Chicks reared on floor and used continuous Lighting system for 23 hours a day and the temperature of the experiment were within range (27-30.4 C˚) and humidity (35-48%).

The results revealed It did not show any significant differences between experimental treatments dressing percentage (with and without the viscera edible) and relative weight of primary and secondary cuts excepted superiority significant (P<0.01) in relative weight of wings for T4.

Significant (P<0.05) increase in chicken meat moisture for T4 treatment and in protein forT3 treatment and in fat for T1 treatment.

There were a significant improvement in sensory evaluation for thigh and breast meet for all Ginseng treatments.

This study concludes that the use of the root of the ginseng plant powder in the diets of broiler chickens has improved sensory and phenotypic characteristics of the chicken meat.