Affiliation:
1. Assistant Chief Agricultural Engineers at the Ministry of Agriculture - General Company for Agricultural Supplies. Iraq – Baghdad
2. College of Agricultural Engineering Sciences, University of Baghdad
Abstract
The experiment was conducted in the poultry field of the Department of Animal
Production - College of Agricultural Engineering Sciences - University of Baghdad
/ Abu Ghraib from 20/9/20/2021 to 10/31/2021 (42 days). To study the effect of
adding a blend of herbal powders (Turmeric powder, anise, coriander, cumin, Cinnamomum) to broiler diets on some physiological traits and some indicators of
oxidation in meat. In the field experiment, 240 broiler chicks, 308 Ross, obtained
from Al-Shukr Broiler Production Company, located in Baghdad / Abu Ghraib
province, with an average initial weight of 40.28 g, were used. Each treatment included four replicates of 10 chicks/duplicate, and the experimental treatments were
as follows: T1 control (free of adding herbs), and T2 control treatment containing
antibiotic (oxytetracycline 0.05%) and T5, T4, T3 and T a mixture of herbs in proportions (0.25, 0.50, 0.75, 1%)As this mixture includes five types of aromatic
plants (Turmeric powder, anise, coriander, cumin, Cinnamomum), The results
showed that there were no significant differences in the percentage of dressing, the
treatment T4 (0.50%) achieved the highest weight of the chest and neck piece. In
contrast, T5 and T6 achieved a significant decrease in the weight of the neck. There
were no significant differences in the relative weight of the edible internal viscera,
abdominal fat, and Vibricia gland; as for the physiological traits, the two treatments, T5 and T6, achieved a significant decrease in the urea concentration, and
there was no significant difference between the treatments in creatine. There was
a significant decrease in cholesterol concentration for all additional treatments. In
contrast, for oxidation indicators, the T5 treatment achieved a decrease in the value
of peroxide, with a significant increase in the value of glutathione before storage
and 30 days after storage.
Keywords: herbal powders, turmeric, cumin, anise, Cinnamon, coriander, broiler
diets, oxidation of meat
Subject
Infectious Diseases,Applied Microbiology and Biotechnology,Epidemiology,Biotechnology
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