Effect of using raw and treated quinoa seeds (Chenopodium quinoa) in the diets on some microbial, physical and chemical properties of broiler carcass

Authors

  • Noufal Hameed Jasim Al-Safi Department of Animal Production, College of Agricultural Engineering Sciences, University of Baghdad, Baghdad, Iraq
  • Bushra Saadi Rasool Zangana Department of Animal Production, College of Agricultural Engineering Sciences, University of Baghdad, Baghdad, Iraq.

Abstract

The experiment aimed to study the use of different proportions of raw and treated Chenopodium quinoa seeds by soaking in the diet in order to identify the effect in the physical and chemical traits of meat and the numbers of bacteria in the duodenum of 42 days of age. A 336 sexed broilers (Ross 308) were distributed randomly at one day old, with an average initial weight of 39 g/chick, divided into seven treatments, 48 ​​chicks/treatment, each treatment included three replicates, 16 chicks/replicate (8 males and 8 females). The chicks were fed on the starter diet (1-14) days of age, the grower diet of (15-28) days of age, and finisher diet (29-42) days of age, supplemented with raw quinoa seeds and treated by soaking as the first treatment (T1) was a control treatment without any addition. (T2) added 0.5% raw quinoa seeds, (T3) added 1% raw quinoa seeds, (T4) added 1.5% raw quinoa seeds, (T5) added 0.5% quinoa seeds treated with soaking, (T6) added 1% quinoa seeds treated with soaking, (T7) added 1. 5% quinoa seeds treated with soaking. The results showed a significant (P<0.05) increase in the average numbers of Lactobacillus bacteria in favor of treatments T4, T6, T7. In contrast, there was a significant decrease in the numbers of coliform bacteria in favor of the addition treatments T3, T4, T5, T6, and T7 compared to control treatment. As for the results of the physical traits, it achieved a significant decrease in the percentage of each of the drip loss and the weight lost when dissolve for all addition treatments, and in favor of the T4 treatment the percentage of loss during cooking and a significant increase in the water holding capacity in favor of all the addition treatments compared to the control treatment. As for the chemical properties, it was found that there was a significant increase in the pH values ​​and myoglobin pigment for meat in all the addition treatments compared to the control treatment (T1).

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Published

2022-06-25