Effect of using different levels of Cantaloupe Seeds Powder (CSP) to improve some physical and chemical traits of Spent hens meat

	Effect of using different levels of Cantaloupe Seeds Powder (CSP) to improve some physical and chemical traits of Spent hens meat
Journal of Tikrit University For Agriculture Sciences
Article 1, Volume 13, Issue 2, 2013, Pages 136-144
Abstract
This study was conducted the effect of using different levels of Cantaloupe Seeds Powder (CSP) to improve some physical and chemical traits of Spent hens meat. This experiment contained 80 Spent layers (ISA Brown) in age 80 weeks and the average of weight was 1927g. This study was carry out at laboratory and Farm of Department of Animal Resources-College of Agriculture-University of Tikrit. Each treatment have per repeating actuality 10 chickens for each repeat. We us ed CSP in three methods, first method used in diet second method immersion the meat and third method added to diet then immersion meat. different concentration used of CSP 0% (Control), 0.5%, 1%, 2% for each methods. The study showed the following results the highest pH value of the samples breast and thigh meat when add 0.5% of CSP in diet with immersion cuts (6.31, 6.43 respectively, best percentage of water holding capacity for meat when using 1% of GRP in diet with immersion breast meat (17.12) in thigh meat the control was the best of water holding capacity, there is no differences between concentration and methods of using CSP in Sarcomer lengths for breast cut, either in thigh cut when use 1% of CSP by added in diet then immersion cut was the highest in Sarcomer lengths, the less amount of malondialldhayd (MDA) in breast cuts when immersion it in concentration 2% of CSP solution (5.45 µmg meat respectively), In thigh cut wen using 2% of CSP in diet then immersion cut was the best for resisting oxidation because MDA was the less than from rest treatment (7.76 µmg meat respectively).
Keywords
Cantaloupe; Chemical; laying hens

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