ZINC-METHIONINE AND IT'S EFFECT ON CHICKEN MEAT QUALITY.

Background and Objective: The supplementation in diet of chicken improves the amino acid balance and consequently increases protein synthesis and decreases fat synthesis. And the positive effects on meat quality. Essential elements are very necessary for the physiological functions of the human body and should be available through dietary intake, which supports regulation of cellular function, growth and maintenance of the body. The study provides original analytical data on the levels of zinc and methionine (ZeMet) in chicken meat (female) which are commonly consumed in Iraq. A total of three hundred and sixty (n = 360) of broiler chicks were weighed and classified in 3 groups, 0% ZnMet (Control T1), 0.5 gm/kg ZnMet (T2), 1 gm/kg ZnMet (T3).Carcass cuts (Breast, Whole Thigh, Wings, Back and Neck), Physical dissection(Lean, bone and skin), chemical analysis (moisture, protein, fat and ash), Cooking Loss, Drip Loss, TBA, PV and sensory evaluation (tenderness, juiciness, flavor, overall acceptance, acceptability, texture and general appearance) were steady. There were no significant differences between treatment in Carcass cuts (Breast, Back and Neck), Physical dissection (Lean, bone and skin), chemical analysis (moisture, protein, fat and ash), Cooking Loss, Drip Loss, TBA, PV. While there were a significant difference (P ≥ 0.05) in Whole Thigh, Wings and sensory evaluation. The supplementation zinc and methionine (ZeMet) in diet of chicken improves the sensory evaluation of meat. [ABSTRACT FROM AUTHOR]