tan, kağan tc gıda tarım ve hayvancılık bakanlığı (tc gthb) - bitkisel üretim genel müdürlüğü - çayır, mera ve yem bitkileri daire başkanlığı, Ankara, turkey , kirkpinar, figen ege üniversitesi - ziraat fakültesi - zootekni bölümü, İzmir, turkey

The Effects of Alfalfa Flour Added To The Mixed Feed on Meat Quality of Organic Broilers

23230

this study was conducted to determine the effects of organic alfalfa flour used on organic slow-growing broilers’ compound feed to the meat quality. During the study 225 days old male and female mixed gendered broiler chicks with race Red JA were used. Chicks were divided into 3 treatment groups with 5 replicate (n=15) as so differences of live weights of them were insignificant for statistics. During the study (77 days), compounds, which include alfalfa flour with a ratio of 0%, 5% and 10% were used. Physical, chemical and sensory characteristics parameters of meat quality were examined in the study. At the end of the experiment, breast meat quality parameters among the groups such as the breast meat cooking loss, the defrosting loss, the brightness (L), redness (a), yellowness (b) color values and values of crude protein; the thigh meat of the pH, a, b color values and values of crude protein, breast and thigh meat the organoleptic characteristics differences were determined (P 0.05). The sensory analysis indicated that, the meat of broilers grown in organic systems, which consumed the alfalfa added mixed feed, is preferred by the consumers.

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Organic broiler , alfalfa flour , meat quality

The Journal Of Ege University Faculty Of Agriculture

366