The effect of adding extract and powder Anthemis nobilis to broiler ration on some quality and sensory breast meat of boiler
ANBAR JOURNAL OF AGRICULTURAL SCIENCES,
2008, Volume 6, Issue 1, Pages 254-262
AbstractThis study were carried out to study the effect of adding 0.6% level of Anthemis nobilis (extract and powder) to broiler ration on some quality and sensory characteristics of breast meat of boiler, the data revealed :There were significant (p<0.05) increase in percentage of moisture, protein, Water Holding Capacity (WHC) and the degree of flavor, tenderness, juiciness and overall acceptance, While there were significant (p<0.05) decrease in percentage of fat, cooking loss, drip loss and Thiobarbituric Acid (TBA) and Peroxide Value (PV) and this Value increase when the meat stored for 4 days. There were no significant differences in the degree of pH, Sensory evaluation score (Flavor, tenderness, juiciness and overall acceptance) were improved when the Anthemis nobilis added, and there were a high degree in the sensory scores specially When the plant were added as a powder to the ration. The results of bone darkening showed that the darkening period of storage doesn’t effect when the Anthemis nobilis add in the three period of storage. (1, 2 and 3 moths) in - 20o c.
We can concluded that addition of 0.6% of Anthemis Nobilis caused improvement in quality characteristics and sensory evaluation of breast meat, and use the powder of this plant have a high degree than watery extract for all characteristics we study.
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