EFFECT OF Nigella sativa and rosemery officinalis SUPPLEMENTATION TO RATION OF AWASSI LAMBS IN THE PHYSICAL, CHEMICAL CHARACTERISTICS OF CARCASSES AT COLD STORAGE (4ºC

M. S. Al-Rubeii, A.; A. Hussen, S.; H. Saleh, H.

	EFFECT OF Nigella sativa and rosemery officinalis SUPPLEMENTATION TO RATION OF AWASSI LAMBS IN THE PHYSICAL, CHEMICAL CHARACTERISTICS OF CARCASSES AT COLD STORAGE (4ºC
IRAQ JOURNAL OF AGRICULTURE
Article 1, Volume 14, Issue 1, 2009, Pages 0-0
Authors
A. M. S. Al-Rubeii; S. A. Hussen; H. H. Saleh
Abstract
Twenty five Awassi lambs weighing 24± 0.5 kg and aged 5 months were employed to investigate the effect of supplementation different levels of Nigella sativa (Ns) and Rosemery officinalis (Ro) in the lamb rations on the physical, chemical characteristics of meat. Lambs were divided into five equal groups and fed randomly one of the following diets. The first group fed on basal diet, composed of concentrate without additives and was the control group (D1).The other tested groups were fed randomly on one of the following diets: D1 diet supplemented with 5 or 7.5 gm NS / Kg DM (D2 and D3 respectively ); D1 diet supplemented with 5 or 7.5 gm RO / Kg DM (D4 and D5 respectively). This was achieved by substituting NS and RO for corn. The following results were obtained as lambs carcass was stored at 4ºC: 1-Addition of Roesmary powder and Nigella sativa to the rations of Awassi lambs caused a significant increase in pH and water holding capacity (WHC), and a drop in cooking loss and drip loss percent. 2-It was observed that there was a significant increase (p<0.05) in the concentration of myoglobin and, a decrease in the concentration of Total volatile nitrogen (TVN) for D2,D3,D4 and D5 groups ,as compared to the control. 3-It was also resulted a significant decrease (p<0.05) in thiobarbituric acid (TBA),peroxide value (PV) as compared to the control when Roesmary powder and Nigella sativa were included seperatetly to the ration of Awassi lambs. 4-The results also revealed a significant sensory evaluation for flavour,juiciness,tenderness, overall palatability. improvement (p<0.05) in the organoleptic characteristics of minced lambs meat when Roesmary powder and Nigella sativa wee added to the ration of Awassi lambs. 5-Addition of Roesmary powder and Nigella sativa to ration of Awassi lambs led to reduced (p<0.05) the values of total plate count and psychrophilic count for meat during refrigerated storage. It can be concluded that using Roesmary powder and Nigella sativa as feed addatives to the ration of Awassi lambs had improved the quality characteristics, sensory and microbial safety of minced lambs meat when stored under refrigeration at 4C° while extending the shelf life up to 9 day.

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