دراسة تأثير استخدام مستويات مختلفة من الطاقة في مستوى البروتينات و الدهون في الدم و الصفات الحسية لفروج الدجاج المحلي

Abstract EN

The present experiment has been conducted at a private farm belongs to AL-Sadeer city , ALQadisiya Governorate ,on 60 local broiler chicks randomly divided into two replicates (three groups per each ).

A provender : contains 2800 kcal., B provender : contains 3000 kcal and C provender : contains 3200 kcal .

On to determine the effect of three levels of energy on protein , lipid in blood and some sensory character of local broilers .

The following obtained results show that there is no significant differences between treatments in total protein , Albumen , flavor , palatability, juiceless and lose during cooking, while there are significant difference between treatments in globulin, cholesterol ,triglyceride and tenderness.