Effect of adding different levels of tomato and ginger powders in the diets in productive performance and quality characteristics chemical of quails meat | ||
| Kirkuk University Journal For Agricultural Sciences | ||
| Article 6, Volume 9, Issue 4, December 2018, Pages 36-44 PDF (527.75 K) | ||
| Document Type: Research Paper | ||
| DOI: 10.58928/ku18.09406 | ||
| Authors | ||
| Diyar jafar mohammad; Mohammed Sabah Baha Al-Deen | ||
| Kirkuk University – College of Agriculture | ||
| Abstract | ||
| This study was conducted in the field of poultry in the Department of Animal Production Department /College of Agriculture / University of Kirkuk for the period from 9/12/2015 up to 22/12/2016 for a period of 45 days, preceded by 10 days of preliminary as a period in order to study the effect of adding different levels of tomato and ginger to diets in the productive performance and attributes of quality and chemical meat birds Japanese quail. The actual experience started from 18.12.2015 and used where 420 birds aged 10 days and randomly distributed on 7 treatments and by 5 replicates / treatment included each duplicate 12 birds placed in 35 cage with dimensions 50 × 50 × 40 cm length, width and height, respectively. Fed birds during the introductory period (first 10 days) on diet freely the proportion of protein 24% and the proportion of energy 2894.74 kilocalories energy Actress / per kg feed. The nutritional transactions as follows: first treatment: the control of 0% Ginger +0% tomato, second treatment: 0.5% ginger third treatment: 1% Ginger, the fourth treatment: 0.5% Tomato, fifth-treatment: 1% tomato, sixth-treatment: 0.5 % ginger 0.5% tomato, seventh-treatment: 1% ginger +1% tomato, the results indicated when adding a ginger and tomato powder to the diets of quail that there was no significant differences between the treatments in the rate of increase the weight and the rate of the amount of feed intake and the feed conversion ratio the seventh treatment improved significantly in the value of Thiobarbituric acid (TBA) for breast meat fifth treatment in peroxide value (P.V) as for the deterministic thigh did not notice any significant differences between the treatments significantly improved deterministic thigh in the second treatment for Water holding capacity in the chest cut and there are no significant differences between the treatments in the deterministic thigh in for Water holding capacity As for the effect of ginger and tomato on Cooking loss the deterministic chest and thigh did not notice any significant effect on those qualities for each of the chest deterministic and thigh, has been shown from this study that the addition of these plants have positive effects on the productive qualities and some of the chemical and physical qualities of meat the bird quail. | ||
| Keywords | ||
| ginger; tomato powder; peroxidation; performance; meat characteristics; quail | ||
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