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Effects of Different Levels of Energy on Protein ,Lipid in Blood and Some Sensory Character of Local Broiler | ||
| Al-Qadisiyah Journal For Agriculture Sciences | ||
| Article 1, Volume 2, Issue 1, 2012, Pages 96-101 PDF (0 K) | ||
| DOI: 10.33794/qjas.2012.47732 | ||
| Abstract | ||
| The present experiment has been conducted at a private farm belongs to AL-Sadeer city , ALQadisiya Governorate ,on 60 local broiler chicks randomly divided into two replicates (three groups per each ). A provender : contains 2800 kcal., B provender : contains 3000 kcal and C provender : contains 3200 kcal . On to determine the effect of three levels of energy on protein , lipid in blood and some sensory character of local broilers . The following obtained results show that there is no significant differences between treatments in total protein , Albumen , flavor , palatability, juiceless and lose during cooking, while there are significant difference between treatments in globulin, cholesterol ,triglyceride and tenderness. | ||
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