Effects of Dried Local Parsley on Carcass Characteristics of Broiler Chicks (Ross 308)

Saeed, Rozhgar Bayaz

doi:10.58928/ku24.15425

	Effects of Dried Local Parsley on Carcass Characteristics of Broiler Chicks (Ross 308)
Kirkuk University Journal for Agricultural Sciences (KUJAS)
Volume 15, Issue 4, December 2024, Pages 208-216 PDF (546.85 K)
Document Type: Research Paper
DOI: 10.58928/ku24.15425
Author
Rozhgar Bayaz Saeed^*
College of agricultural engineering sciences, university of Sulaimani - IRAQ
Abstract
Nutritional supplements incorporating indigenous antioxidants have been employed to mitigate the adverse effects on the physiological and health status of broiler chickens, alongside their storage duration and meat characteristics. This study aimed to investigate the effects of Dried Local Parsley with various levels on the carcass characteristics of broiler chicks. There were 224-day-old broiler chicks (Ross 308) in total. and randomly assigned to four treatments with four replicates each. In this research different levels of local parsley dried were used: T1: base diet (control), T2: base diet + 100g of Parsley, T3: base diet + 200g of Parsley, T4: base diet + 300g of Parsley. The chick groups were divided with an average body weight (mean of weight T1: 2800, T2:2945, T3: 2720 and T4:2810) of 14 chicks, one group per pen, to determine the proportion of weight for carcass cuts, from each replication, one male and one female were randomly selected based on their body weights, weighed while still alive and slaughtered. The results showed the proportion of dressing Percentage Percentages percentage only in females rose in the quantity in T3(p>0.05), and increase in female abdominal fat in T3, with significant improvements in both sexes for the breast proportion in T3 for females. However, the percentage of the back, wings, and legs in broiler chickens from both sexes, showed no significant (p>0.05) variations. The impact of treatments showed no significant differences in the chemical composition of moisture, proteins, Ash, and fat of breast, thigh, and wings of both sexes of broiler chicks except Ash of female breast, and Ash of both sexes of thigh.
Keywords
Broiler; Parsley; Meat; quality; Carcass composition

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