Effect of adding two types of nutritional flavorings (cardamom and cinnamon) and their mixture to the diet in oxidation indicators for the meat of broilers chickens
Other Title(s)
تأثير أضافة نوعين من المنكهات الغذائية (الهيل و القرفة) و خليطهما إلى العليقة في مؤشرات الأكسدة للحم فروج اللحم
Joint Authors
Zankanah, Bushra Sadi Rasul
al-Safi, Nawfal Hamid Jasim
Source
Euphrates Journal of Agriculture Science
Issue
Vol. 10, Issue 3 (30 Sep. 2018), pp.20-27, 8 p.
Publisher
Publication Date
2018-09-30
Country of Publication
Iraq
No. of Pages
8
Main Subjects
Topics
Abstract EN
The experiment was designed to determine the effect of adding two types of nutritional flavorings (cardamom and cinnamon) and their mixture to the diet in oxidation indicators for the meat of broilers chickens raised for 35 days age, where 240 unsexed broilers chickens (Ross 308) with one day age were used, the chicks were distributed on four treatments with rate of 60 chicks/treatment.
the chicks of each treatment were divided into three replicates (20 chick/replicate).
The chicks were fed on the initiator and final diets with the level of crude protein (21.76 and 8818%), the metabolic energy was (3000.13 and 3120.98 kcal/kg), respectively, added to it the following nutritional flavorings : First treatment (T1): Control treatment without any addition, second treatment (T2): A diet added to it (5 g.kg-1 feed) of cardamom powder, Third treatment (T3): A diet added to it (5 g.kg-1 feed) of cinnamon powder, Fourth treatment (T4): A diet added to it (2.5 g.kg-1 feed) of cardamom powder + 2.5 g.kg-1 feed of cinnamon powder.
The results showed a significant decrease (P <0.05) in the values of Thiobarbituric acid (TBA), free fatty acids (FFA) and the number of peroxides (PV) for all additive treatments (T2, T3, T4) compared to the control treatment at the period of 0 and 30 days of storage.
The current study concludes that the addition of nutritional flavorings (cardamom and cinnamon) and their mixture to the diet of broilers chickens contributed to the reduction of meat oxidation indicators and to the periods before and after 30 days of storage.
American Psychological Association (APA)
Zankanah, Bushra Sadi Rasul& al-Safi, Nawfal Hamid Jasim. 2018. Effect of adding two types of nutritional flavorings (cardamom and cinnamon) and their mixture to the diet in oxidation indicators for the meat of broilers chickens. Euphrates Journal of Agriculture Science،Vol. 10, no. 3, pp.20-27.
https://search.emarefa.net/detail/BIM-926153
Modern Language Association (MLA)
Zankanah, Bushra Sadi Rasul& al-Safi, Nawfal Hamid Jasim. Effect of adding two types of nutritional flavorings (cardamom and cinnamon) and their mixture to the diet in oxidation indicators for the meat of broilers chickens. Euphrates Journal of Agriculture Science Vol. 10, no. 3 (2018), pp.20-27.
https://search.emarefa.net/detail/BIM-926153
American Medical Association (AMA)
Zankanah, Bushra Sadi Rasul& al-Safi, Nawfal Hamid Jasim. Effect of adding two types of nutritional flavorings (cardamom and cinnamon) and their mixture to the diet in oxidation indicators for the meat of broilers chickens. Euphrates Journal of Agriculture Science. 2018. Vol. 10, no. 3, pp.20-27.
https://search.emarefa.net/detail/BIM-926153
Data Type
Journal Articles
Language
English
Notes
Record ID
BIM-926153