Influence of the Use of Different Levels of Liquorice Extract in Ameliorating Carcass Traits of Broiler Chickens

Hazem J. Al-Daraji, Imad-Eddin A. Al-Ani, Jassim K. Menati, Sadeq A. Taha

الملخص


This study was conducted as a trial for using liquorice extract in ameliorating carcass traits of broiler chickens. A total of 450 Fawbro broilers, one day of age were used. The chicks were randomly allocated to 3 treatments of 3 replicates per treatment; each replicate constitutes 50 chicks (150 chicks per treatment). Treatments included in this study were: Treatment 1: Control group (liquorice extract was not supplemented to their drinking water), treatment 2: liquorice extract was supplemented to their drinking water at the level of 450 mg / liter and treatment 3: liquorice extract was supplemented to their drinking water at the level of 600 mg / liter. However, this study included the evaluation of the following carcass traits: relative weight of major cuts (breast, thigh and drumstick) and minor cuts (neck, back and wings), besides the determination of relative weight of meat, bone, skin and deposit fat in major cuts (breast, thigh and drumstick). Besides, these traits were recorded for male and female groups alone and then for the mixture of male and female groups. Males and females were separated at the 4th week of age.
Results indicated that liquorice extract drinking water supplementation resulted in significant (P < 0.05) increase in relative weight of major cuts (breast, thigh and drum stick) and relative weight of meat and deposit fat in these major cuts in each of male groups, female groups and the mixture of male and female groups. Furthermore, liquorice treatment resulted in a significant decrease (P < 0.05) in the percentage of minor cuts (neck, back and wings) and the percentages of bone and skin for cuts of breast, thigh and drumstick in each of females, males and mixture of females and males. However, the level of 600 mg liquorice extract / liter of drinking water recorded the best results regarding carcass characteristics included in the present study.

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