Effect of Dietary Fennel (<em>Foeniculum vulgare</em> L.) Seed Powder on Meat Quality and Oxidative Stability in Karadi Male Lambs during Refrigerated Storage

Qadir, Zhala Shabandar; Mohammad Ramzi, Derin Omer; Sarwar, Sarwar Mohammed

doi:10.58928/ku26.17211

	Effect of Dietary Fennel (Foeniculum vulgare L.) Seed Powder on Meat Quality and Oxidative Stability in Karadi Male Lambs during Refrigerated Storage
Kirkuk University Journal for Agricultural Sciences (KUJAS)
Volume 17, Issue 2, June 2026, Pages 101-109 PDF (482.13 K)
Document Type: Research Paper
DOI: 10.58928/ku26.17211
Authors
Zhala Shabandar Qadir^* ¹; Derin Omer Mohammad Ramzi²; Sarwar Mohammed Sarwar³
¹Food Science and Quality control department, Bakrajo Technical Institute, Sulaimani polytechnic University
²Basic Science Departement, College of Veterinary Medicine, University of Sulaimani.
³Department of Animal Science, College of Agricultural Engineering Sciences, University of Sulaimani, Kurdistan Region, Iraq.
Abstract
Farmers are also turning to natural substitutes for synthetic growth promoters to enhance the performance and quality of their livestock's meat. The aim of the present study was to investigate the effects of fennel seed powder (FSP) on the meat quality and oxidative stability of Karadi lambs. A total of 20 male lambs were divided into three dietary treatment groups over a span of 90 days: a control group receiving 0% FSP (n=6), a treatment group with 1.4% FSP (T1, n=7), and another with 2.8% FSP (T2, n=7). At the end of the study, the lambs were slaughtered, after which samples from the Longissimus dorsi muscle were collected for analysis, focusing on chemical composition, sensory evaluation, and oxidative stability. Additionally, measurements of carcass cut percentages were recorded. The findings demonstrated that T2 (2.8% FSP) significantly enhanced the intramuscular fat content and improved sensory evaluations concerning flavor, tenderness, juiciness, and overall acceptability (P<0.05). Compared to the control group, T1 demonstrated a higher fat deposition in the leg (15.75%) and loin (28.85%), while T2 exhibited intermediate values for these cuts. The control group had a higher proportion of bone in the leg (29.04%) compared to T2 (23.47%), with T1 presenting similar results to T2. T1 produced a higher neck meat percentage compared to T2, with the control group showing results similar to T1. In antioxidant activity within the meat, T1 demonstrated the strongest results. No significant differences were found in supplement levels affecting carcass composition. Overall, FSP is an effective natural feed additive for improving lamb meat quality, with 2.8% optimal for sensory quality and 1.4% for oxidative stability, depending on production goals.
Keywords
Fennel seed powder; Karadi lambs; Meat quality; Sensory characteristics; Antioxidant activity

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Effect of Dietary Fennel (Foeniculum vulgare L.) Seed Powder on Meat Quality and Oxidative Stability in Karadi Male Lambs during Refrigerated Storage