Author/Authors :
zangana, bushra s. r university of baghdad - college of agriculture - department of animal resource, Baghdad , basil, m.i university of baghdad - college of agriculture - department of animal resource , saja, t.o university of baghdad - college of agriculture - department of animal resource
Abstract :
This study was conducted in the poultry field belonging to the Animal Production Department,College of Agricultural Engineering Sciences, University of Baghdad, Abu Ghraib for the period from19/9/2016 until 30/10/2016 in order to knowing the effect of adding different concentrations of thetamarind pulp to drinking water in some of the sensory traits for the meat of the two cuts (chest andthigh) for the broiler chickens carcasses for the age of 42 days. 120 chicks of unsexed of broilerchickens (Ross 308) were used at age of one day, with an initial average weight amounted to (41.5 g).The chicks were fed on the initiator diet for the first three weeks from the age of the birds, and thefinisher diet for the fourth, fifth and sixth weeks from the age. The birds were distributed on fourtreatments: the first treatment is control treatment (without adding, T1) and the treatments (T2, T3, T4),which represented by adding the tamarind pulp to drinking water with concentrations of (5, 15, 25 g.L1), The results showed: The treatments (T3, T4) obtained the highest values in the traits of the flavor,Tenderness, juiciness, overall acceptance and general appearance of the chest cuts compared with thecontrol treatment (T1). The treatments (T3, T4) obtained the highest values in the traits of the flavor,Tenderness, juiciness and the treatment in the traits of overall acceptance and the adding treatments(T2, T3, T4) in the traits of the general appearance.
