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EFFECT OF UROPYGIALECTOMY (IRAQI METHOD) ON CHIMICAL COMPOSITHION OF BROYLER MEAT | ||
| IRAQ JOURNAL OF AGRICULTURE | ||
| Article 1, Volume 11, Issue 1, 2006, Pages 0-0 | ||
| Authors | ||
| ; I.A. AL; S. A. Nagi; S. A. Taha; S .A; | ||
| Abstract | ||
| This study was conducted to determine the effect of uropygialectomy (Iraqi method) on chemical properties of broiler meat. A total of 270 broiler chicks (Fawbro), one day old, were randomly allocated into two treatment groups. Chicks in each group were subdivided into three replicates (45 chicks for each). Chicks in the first group were used as I control, while the second group were uropygialectomized at 7 days old. All chicks were fed on commercial broiler starter and finisher diets. At the end of experiment, which was lasted for 8 weeks, 18 birds were taken from each treatment groups in order to determine the chemical composition of lean meat, skin and abdominal fat . Results showed that uropygialectomy resulted in a significant (p<0.01) increase in the percentages of protein, fat and dry mater of lean meat and skin, while the percentages of moisture and carbohydrate (CHO) were not significantly affected. Uropygialectomy did not affect the percentages of protein, CHO and ash in the abdominal fat, but this treatment significantly (p<0.01) increased the dry mater and fat of the abdominal fat | ||
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