تأثير إضافة مستويات مختلفة من الاستازانثين Astaxanthin للعليقة في مؤشرات الأكسدة للحم فروج اللحم المخزون بالتجميد لمدد مختلفة

Abstract EN

The experiment was conducted in the poultry field, Department of Animal Production, College of Agriculture, Al-Qasim Green University for the period from 27 April 2019 to 7 June 2019.

To study the effect of adding Astaxanthin to the diet in oxidation indication for broiler chickens and reared for 42 days, 240 unsexed chicks were used.

ROSS 308 strain, at the age of one day, The chicks were divided into five treatments by 48 chicks/treatment.

The chicks for each treatment were divided into three replicates (16 chicks/replicate).

The chicks were fed on the starting, growth and final diets with a level of crude protein 23, 21.5 and 19.44% respectively, and a representative energy of 3000.5, 3100.7 and 3199.25 kcal/kg feed respectively, Astaxanthin powder addition at the levels 0, 10, 20, 30 and 40 mg/kg feed for the T1, T2, T3, T4 and T5 treatments respectively, the results showed a significant decrease (P<0.01) in each of the Thiobarbituric acid (TBA) In favor of T5, peroxide number (PV) In favor of T3 and free fatty acids (FFA) In favor of T2, The additional factors T2, T3, T4 and T5 achieved best results in all storage periods of 1, 15, 30, 45, and 60 days compared to control treatment.

It is concluded from the current study that the addition of Astaxanthin to the broiler chickens diet contributed to reducing the oxidation indicators of meat for the above periods.