Effect of Adding Different Levels of Cyperus rotundus Tubers Powder to the Diet on the Physical, Chemical and Oxidation Traits of Broiler Carcasses

Abstract

Abstract The purpose of this study was to investigate the effects of changing the amount of Alsaad tubers added to the diet on several physical, chemical, and oxidative parameters of broiler carcasses raised at 42 days of age. two hundred and twenty-five unsexed chicks, One day old of the ROSS 308 strain were separated into three replicates (15 chicks/replicate) of each treatment, with 45 chicks per treatment randomly. The chicks were given a control meal containing varying amounts of crushed Alsaad tuber, including 0, 0.1, 0.2, 0.3, and 0.4%. These are the results: In comparison to the control group, the treatments using Alsaad tubers showed a substantial decrease (P<0.05) in the percentages of liquids lost during cooking, drip loss, and thawing loss as well as a significant improvement in water holding capacity. The chemical characteristics of the Myoglobin, PH, and cholesterol concentration of the carcass chicken for the Alsaad treatments were also shown to have significantly improved when compared to the control group. Additionally, it was noticed that when comparing the Alsaad treatments to the control treatments, there was a substantial decrease in the values of TBA, peroxide number PV, the percentage of free fatty acids (FFA), as well as a decrease in the quantity of total volatile nitrogen (TVN).