Effect of adding a combination of herbal powders (turmeric, cumin, anise, Cinnamon and coriander) in broiler diets on the percentage of dressing, qualitative traits of the carcass, physiological traits and some indicators of oxidation of meat

Abstract

The experiment was conducted in the poultry field of the Department of Animal Production - College of Agricultural Engineering Sciences - University of Baghdad / Abu Ghraib from 20/9/20/2021 to 10/31/2021 (42 days). To study the effect of adding a blend of herbal powders (Turmeric powder, anise, coriander, cumin, Cinnamomum) to broiler diets on some physiological traits and some indicators of oxidation in meat. In the field experiment, 240 broiler chicks, 308 Ross, obtained from Al-Shukr Broiler Production Company, located in Baghdad / Abu Ghraib province, with an average initial weight of 40.28 g, were used. Each treatment included four replicates of 10 chicks/duplicate, and the experimental treatments were as follows: T1 control (free of adding herbs), and T2 control treatment containing antibiotic (oxytetracycline 0.05%) and T5, T4, T3 and T a mixture of herbs in proportions (0.25, 0.50, 0.75, 1%)As this mixture includes five types of aromatic plants (Turmeric powder, anise, coriander, cumin, Cinnamomum), The results showed that there were no significant differences in the percentage of dressing, the treatment T4 (0.50%) achieved the highest weight of the chest and neck piece. In contrast, T5 and T6 achieved a significant decrease in the weight of the neck. There were no significant differences in the relative weight of the edible internal viscera, abdominal fat, and Vibricia gland; as for the physiological traits, the two treatments, T5 and T6, achieved a significant decrease in the urea concentration, and there was no significant difference between the treatments in creatine. There was a significant decrease in cholesterol concentration for all additional treatments. In contrast, for oxidation indicators, the T5 treatment achieved a decrease in the value of peroxide, with a significant increase in the value of glutathione before storage and 30 days after storage. Keywords: herbal powders, turmeric, cumin, anise, Cinnamon, coriander, broiler diets, oxidation of meat