تأثير إضافة مستويات مختلفة من مسحوق البردقوش الى العليقة في بعض الصفات الفيزيائية للذبيحة و الحسية للحم فروج اللحم

Abstract EN

This experiment was conducted to investigate the effect of different levels of dietary Marjoram (Origanum vulgarae) powder supplementation in physical characteristics for carcasses and sensory of meat broiler reared for 42 days.

Four hundred and fifty-one old day chicks of Ros 308 were randomly divided into five treatments (90 chicks per treatment) with three replicates (30 chicks per replicate).

Chicks were fed on starter and finisher rations with 23 and 20 % crude protein and 3027 and 3195.3 Kcal / kg diet respectively, in addition to the five levels of Marjoram powder 0, 0.5, 1, 1.5 and 2 % in chick diets for T1, T2, T3, T4 and T5 respectively.

Results revealed the following: - The T5 group was recorded dressing in drip loss percentage of carcass as compared with T1 group, whereas higher (P<0.05) carcass water holding capacity for whole supplementation groups were noticed as compared with T1 group.

There is significant increase (P<0.05) and improved for sensory characteristics of breast and thigh meat for whole supplementation groups compared with T.

In conclusion, supplementation of Marjoram (Origanum vulgarae) powder to broiler diet led to pronounced in some physical carcass and quality characteristics of broiler meat