1. EFFECT OF ADDING THYME POWDER AND TOMATO POWDER IN DIET ON THE CARCASS AND MEAT CHARACTERISTIC OF QUAIL.
- Author
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Al-Hlawee, Mohammed S. B.
- Subjects
TOMATO yields ,DIET ,COMMON quail ,THAWING ,BIRDS - Abstract
Thyme leaf powder (TLP) and tomato fruit powder (TFP) were used in this experiment to demonstrate their effect on the carcass and meat characteristic. A total number of 120 birds quail (Coturnix coturnix) males that lasted for 60 days. The birds were 55 days old randomly distributed in 4 treatments each containing 6 replicates and each containing 5 birds were feeding free and program lighting was used as continuously. The experiment was divided in 4 treatment; first treatment feed with basal diet (without use any additive), the second treatment: use 0.5% TLP and the third treatment: use 0.5% T'FP, forth treatment: 0.5% TLP + 0.5% TFP. The results of the experiment showed no significant differences (P<0.05) between the treatments when using thyme leaf powder and tomato fruit powder on the carcass characteristics such as live body weight (LBW), carcass weight (CW), dressing percentage (DP), breast weight percentage (BWP), thighs weight percentage (TWP). In meat characteristics, breast showed that significant differences (P<0.05) between the treatments on the water holding capacity (WHC), the edit treatment (TLP 0.5%, TFP 0.5%, TLP 0.5%+ TFP 0.5%) was better than control treatment. In thighs thawing loose was less than when use TLP 0.5% compared with control which is the grater in thawing loose. [ABSTRACT FROM AUTHOR]
- Published
- 2020