Yıl:2022   Cilt: 8   Sayı: 2   Alan: Ziraat, Orman ve Su Ürünleri Temel Alanı

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  3. ID: 121

Preservative Effects of Gynura Procumbens Powder Used with Broiler Ration on Their Frozen Meat Stored for Different Periods

Ahmed AL-OBAİDİ ORCID Icon,Arazu HAMMA ORCID Icon,Ayad MAHMOOD ORCID Icon,Zaid KHİDHİR ORCID Icon

This study was conducted to evaluate the effect of feed additives of different concentrations of Gynura Procumbens (G.P.) leaf powder on some chemical and physical characteristics and oxidative indicators of broiler breast meat stored for different freezing periods. Sixty Ross 308 broiler chicks, one day old were distributed randomly into 4 treatments. Feeding was standard for all birds. Treatments were as follows: T1: a control treatment, T2: adding of 0.75 kg G.P. / ton of feed, T3: adding of 1.5 kg G.P. / ton of feed, and T4: adding of 3 kg G.P. / ton of feed. Breeding lasted for 35 days. At the end of the period, six birds were slaughtered randomly from each treatment. The carcasses were cleaned and left under refrigeration for 8 hours, and then the breast piece was separated and preserved in polyethylene bags without skin. The preservation periods were as follows: P1: 0-day freeze, P2: 45 days freeze, P3: 90 days freeze. At the end of each preservation period, analyzes were performed. The results showed the following: The increase in the preservation period led to an increase in each of: Cooking loss, Met-Mb, TBA, FFA, TVN, Ether extract, and Ash, and a decrease in Moisture for all treatments. As for the effect of different concentrations of G.P., the results showed a decrease in each of: Cooking loss, TBA, FFA, TVN, Protein, Ether extract, and Ash, and an increase in Mb and Moisture for all preservation periods. It can be said that there are clear positive effects of the feed additives of G.P. powder on the chemical and physical characteristics and oxidative indicators of frozen poultry breast meat.

Anahtar Kelimeler: broiler, meat, medical planet, antioxidant, preservation


Preservative Effects of Gynura Procumbens Powder Used with Broiler Ration on Their Frozen Meat Stored for Different Periods

This study was conducted to evaluate the effect of feed additives of different concentrations of Gynura Procumbens (G.P.) leaf powder on some chemical and physical characteristics and oxidative indicators of broiler breast meat stored for different freezing periods. Sixty Ross 308 broiler chicks, one day old were distributed randomly into 4 treatments. Feeding was standard for all birds. Treatments were as follows: T1: a control treatment, T2: adding of 0.75 kg G.P. / ton of feed, T3: adding of 1.5 kg G.P. / ton of feed, and T4: adding of 3 kg G.P. / ton of feed. Breeding lasted for 35 days. At the end of the period, six birds were slaughtered randomly from each treatment. The carcasses were cleaned and left under refrigeration for 8 hours, and then the breast piece was separated and preserved in polyethylene bags without skin. The preservation periods were as follows: P1: 0-day freeze, P2: 45 days freeze, P3: 90 days freeze. At the end of each preservation period, analyzes were performed. The results showed the following: The increase in the preservation period led to an increase in each of: Cooking loss, Met-Mb, TBA, FFA, TVN, Ether extract, and Ash, and a decrease in Moisture for all treatments. As for the effect of different concentrations of G.P., the results showed a decrease in each of: Cooking loss, TBA, FFA, TVN, Protein, Ether extract, and Ash, and an increase in Mb and Moisture for all preservation periods. It can be said that there are clear positive effects of the feed additives of G.P. powder on the chemical and physical characteristics and oxidative indicators of frozen poultry breast meat.

Keywords: broiler, meat, medical planet, antioxidant, preservation


Atıf İçin

Al-Obaidi, A., Hamma, A., Mahmood, A. & Khidhir, Z. (2022). Preservative Effects of Gynura Procumbens Powder Used with Broiler Ration on Their Frozen Meat Stored for Different Periods. Journal of Current Research on Engineering, Science and Technology, 8 (2), 149-166.


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