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Effect of Using Probiotics and Nomi Basrah Citrus aurantifolia Swingle on Quality and organoleptic properties of Poultry meat | ||
| Basrah Journal of Agricultural Sciences | ||
| Article 11, Volume 26, Issue 2, 2013, Pages 89-99 PDF (0 K) | ||
| DOI: 10.33762/bagrs.2013.111621 | ||
| Author | ||
| Amera K. Nasser | ||
| Abstract | ||
| By- Products of juice factory's (Nomi Basrah) in a concentration (5 and10%) with Iraqi probiotics (3%) were used in broilers rations to study its effect in meat tenderization. The results showed high significant in humidity (mean 74.88%) with Nomi Basrah and probiotic while with control treatment was 66.32%. There were significant decrease in Extraction release volume with a significant increase in total soluble nitrogen percentage and soluble and non-soluble protein. Also the results showed a significant increase in total Tyrosine/Tryptophan Index and protein and nonprotein Tyrosine/Tryptophan Index. The peroxide value and free fatty acids value were decreased (mean 2.90 , 2.88) in adding 5,10% Nomi Basrah with 3% probiotics, while the control values were 6.98 and 2.22 respectively. The organoleptic results showed high significant in Nomi Basrah and probiotics treatments in comparison with control treatments | ||
| Keywords | ||
| Probiotics; Nomi Basrah; Poultry meat | ||
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