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EFFECT OF IN OVO INOCULATION OF HATCHING EGGS WITH DIFFERENT LEVELS OF FOLIC ACID ON SOME CARCASS QUALITY AND SENSORY | ||
| IRAQ JOURNAL OF AGRICULTURE | ||
| Article 1, Volume 19, Issue 4, 2014, Pages 0-0 | ||
| Authors | ||
| N.N. A. Al-Hajo; N.J. Al; | ||
| Abstract | ||
| This study was carried out at the poultry farm –Department of Animal Resources- College of Agriculture-University of Baghdad-Iraq from 2/ 10 / 2010 to 10 / 12 / 2010 , to investigate the effect of in ovo inoculation of hatching eggs with different levels of folic acid solution (0.25, 0.30 and0.35 µg /egg) on some of carcasses quality and sensory evaluation of broiler meat . When the folic acid injected eggs were hatched, chicks were raised till 49 days of age. The data obtained revealed the following: There were a significant decrease (p<0.05) in thawing loss, drips loss, cooking loss for meat . Water holding capacity (WHC) and sensory and phenotypic evaluation of meat was increased significantly(p<0.05) . There were no significant differences in carcass PH of meat between treatment. It can be concluded that injecting eggs hatching chicken meat with 0.35 µg /egg improve quality characteristics and sensory evaluation of meat. | ||
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