This study was conducted in the fields of Animal Production Department/ Faculty of Agriculture/ Tikrit University during
the period from 9th April, 2019 to 14th May, 2019 to know effect of adding pumpkin and flax oil to the diets on physical and
chemical traits of the broiler meat. 480 day old chicks (Ross-308) were randomly distributed to eight treatments, each group
was divided to three replicates(20 birds/replicate). T1 was a standard feed without supplementation, T2 was standard feed
with 50 mg/kg feed of Neomycin antibiotic (positive control), while T3, T4 and T5 diets which sunflower Oil in the control
diets replaced with pumpkin seed oil at concentrations 0.5, 1 and 1.5 %, respectively, otherwise T6, T7 and T8 diets replaced
with flaxseed oil at concentrations 0.5, 1 and 1.5 %, respectively. The results showed significant decrease(P≤0.05) in T1, T3,
T5, T6 and T8 compared to T2 in the drip loss but the treatments did not differ significantly in the thawing loss, all treatments
decreased significantly in the loss during cooking and water holding capacity compared with T2. All treatments increased
significantly(P≤0.05) in the myoglobin concentration compared with T1 except T4 and T7. The cholesterol concentration of
meat decreased in all treatments compared to T1. T5 and T8 increased significantly compared with other treatments in pH of
meat. All treatments decreased significantly (P≤0.05) except T4 and T5 compared to T2 in the percent of meat moisture. T6
increased significantly in protein percent compared with T2. All treatments decreased significantly compared with T2 in the
fat percent. Ash percent in meat did not differ significantly among treatments. All oxidation indicators such as Thiobarbituric
acid (TBA), Peroxide Value(PV) and Free Fatty Acids(FFA) increased significantly (P≤0.05) compared to T1 for meat stored
in the freeze for one and half month. The percentage of all fatty acids increased significantly(P≤0.05) compared to T1 and
T2.
الاستاذ الدكتور طارق خلف حسن الجميلي | Prof.Tariq kalaf hasan Aljomaily | 19194