eprintid: 697
rev_number: 9
eprint_status: archive
userid: 3
dir: disk0/00/00/06/97
datestamp: 2022-12-03 02:14:51
lastmod: 2022-12-03 02:14:51
status_changed: 2022-12-03 02:14:51
type: article
metadata_visibility: show
creators_name: Al Hanna, R.
title: The Impacts of Locally Cultivated Herbs on Physical Parameters and Meat Quality of Broiler Chickens
ispublished: pub
subjects: Q1
subjects: SF
divisions: j10
full_text_status: public
keywords: Broiler chicken; Chamomile; Garlic powder; Onion powder; Peppermint; Rosemary; Thyme
note: University of Forestry, Sofia, Faculty of Veterinary Medicine, Department of Animal Science, Bulgaria; Lebanese University, Faculty of Agriculture Engineering and Veterinary Medicine, Department of Animal Production, Lebanon
abstract: Herbs greatly influence broiler chickens’ performance and may alternate the use of antibiotics in the poultry sector. The study investigated the effects of local natural herbs on Ross 308 broiler chickens’ physical characteristics and meat quality. A total of 702-day-old broiler chickens were divided into two trials consisting of 13 treatment groups fed 11 diets. Treatments included control groups (CGIa and CGIb); Basal diet (BD) free of antioxidants and antibiotics, and CGIIa, CGIIb; BD complemented with antioxidants and antibiotics, and experimental groups (EG); EGIII (1 peppermint + BD), EGIV (1 thyme + BD), EGV (0.5 peppermint + 0.5 thyme), EGVI (1 rosemary + BD), EGVII (1 chamomile flowers + BD), EGVIII (0.5 rosemary + 0.5 chamomile), EGIX (1 onion powder + BD), EGX (1 garlic powder + BD), and EGXI (0.5 onion powder + 0.5 garlic powder). Maximum and minimum feed intake averages were in EGV and EGIII (94.90 and 77.74 kg/group, respectively). Live body weight gains of both EGVI and CGIIa were significantly higher than EGIV, EGVIII, and CGIa. Chicks of EGVIII showed the lowest net weight percentage in relation to live body weight (carcass yield). Breast meat pH ranged between 5.26 and 6.14 (in EGVII and EGIV, respectively) 24 hours after cooling, and between 5.86 and 6.11 (in CGIa and EGVI, respectively) one month after freezing. Breast meat lightness was significantly higher in EGVI than EGVIII at 24 hours after cooling, and it was the highest in EGVI 1 month after freezing. Breast meat redness was the highest in CGIIa at 24 hours after cooling. EGIX showed a significantly higher redness value one month after freezing than EG X, CG Ib, and CG IIb. Yellowness ranged between 7.58 and 13.54 for EGX and CGIa, respectively, 24 hours after cooling, and between 8.29 and 13.95 a month after cooling for EGX and EGV, respectively. Tested herbs had comparable effects to antibiotics on chicken growth and meat quality. Rosemary (1) had an ameliorative effect on chickens’ body growth. Chamomile (1) as well as thyme and peppermint mix (0.5 each), improved the palatability for feed © 2022, Journal of World's Poultry Research.All Rights Reserved.
date: 2022-09-25
publication: Journal of World's Poultry Research
volume: 12
number: 3
publisher: Scienceline Publication, Ltd
pagerange: 171-180
id_number: 10.36380/jwpr.2022.20
refereed: TRUE
issn: 2322-455X
official_url: https://www.scopus.com/inward/record.uri?eid=2-s2.0-85139284753&doi=10.36380%2fjwpr.2022.20&partnerID=40&md5=3f515b831c6180418e625bd8714b28a2
j_index: pubmed
citation:    (2022)     The Impacts of Locally Cultivated Herbs on Physical Parameters and Meat Quality of Broiler Chickens.   Journal of World's Poultry Research.  pp. 171-180.  ISSN 2322-455X   
document_url: http://eprints.science-line.com/id/eprint/697/1/JWPR%2012%283%29%20171-180%2C%202022.pdf