Document Type : Research Paper
Authors
1 1Student of nutrition Animal Science, Arak Branch, Islamic Azad University, Arak, Iran, mohammadi.azf@gmail.com
2 Department of animal science , faculty of agriculture , islamic azad university , arak , iran
3 3Animal Science Research Institute, Agriculture, Education and Extension Organization, karaj. Iran ،yaghobfar@yahoo.com
4 Department of Animal Science, Arak Branch, Islamic Azad University, Arak, Iranh-mansouri@iau-arak.ac.ir
Abstract
In order to determine, the effects using of different levels of Prosopis farcta fruit in pellet and mash diets, on performance, blood biochemical parameters, immune response and meat oxidative stability of broiler chickens, an experiment was conducted in a completely randomized design. In this experiment 560 Ross-308 (mixed sex) broiler chickens were used with 7 treatments, 4 replicates (20 chickens per replicate) periods. Treatments were included: control diet (mash without Prosopis farcta fruit), pelleted and mashed diets containing levels of 3, 6 and 9% Prosopis farcta fruit. The results of study showed, using of Prosopis farcta fruit in pelleted and mashed diets had no a significant difference on body weight, blood biochemical parameters, immune response, water holding capacity and the amount production of MDA at different storage times of breast muscle in broiler chickens. Due to different holding times of breast muscle in the freezer, the amount of pH was not significantly affected by experimental treatments at 24 hours after freezing (p < 0.05). The use of pelleted and mashed diets containing different levels of Prosopis farcta fruit, statistically caused a significant difference on the amount production of free N breast muscle at 0, 24 and 48 hours after freezing. Adding different levels of Prosopis farcta fruit to pellet diets improved the performance and decreased cholesterol of broiler chickens. Using of Prosopis farcta fruit in diets at different storage times (24 and 48 hours) preventes increased oxidation and decrease free N and oxidative stability of the breast.
Keywords
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