Study of Sensory evaluation and some Physical qualities of Broiler meat fed with Raisins pomace powder
DOI:
https://doi.org/10.36077/kjas/2025/v17i2.12547Keywords:
smell of exhale, tenderness, broiler breast muscles, cooking loss.Abstract
The study aimed to find out the effect of raisins pomace powder additives on the drip and cooking loss, sensory qualities. Broilers were fed on diets containing 0, 10, 20, and 30 grams of raisins pomace powder per kilogram of diet for 5 weeks. There have been significant changes, as the percentage of cooking loss in the breast muscles has decreased, and there has been an increase in relative weight of heart. Raisins pomace powder additives did not affect the percentage of drip loss, nor the percentage of edible giblets (liver, spleen, and gizzard). These levels of raisins pomace powder which studied for the first time have changed the loss of cooking making meat available in a great way by manufacturing, especially the breast muscles used in the manufacture of various products, as well as improving flavor, tender, and completely concealing the unacceptable flavor which is very common in meat chicken in Iraq.
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Copyright (c) 2025 Zaid I.H. Zainy, Ali J. Hammod, Salah Mahdi Al-Jannah
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