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Research Paper | Food Science | Iraq | Volume 5 Issue 2, February 2016
Use Triticale Grains Replacing of Corn in Broiler Chick Diets and their Effect on Some Quality Characteristics of Breast Meat
Nadia N. A. AL-Hajo | Layla A. F. AL-Janabi | Firas M. H. AL-Khalani | Imade A. AL-Ani
Abstract: The present study was conducted using 1120 Ross chicks to determine meat quality of partial substitution of corn with triticale grain (Feedar) one-day-old unsexed chicks were randomly distributed as a complete randomized block design into eight equal treatments, each with four replicates (35 chicks/ replicate). The chicks were reared on wood shavings in pens. The area of each pen was 3m2 (2mX1.5m). Treatments were diet 1 T1 (The control, without triticale), T2 (25 % triticale replacement of corn), T 3 (50 % triticale replacement of corn), T4 (75 % triticale replacement of corn), T5 (100 % tritical), T6 (Replacement all the energy of corn with triticale), T7 (use 100 % triticale with enzyme), T8 (Replacement all the energy of corn with triticale and enzyme). All birds were fed ad libitum on the same starting (021 d) and growing (2242 d) diets. The chicks sexed in 28 day. At 42 d of age, broilers were slaughtered and cutting the carcasses breast to estimate some quality characteristics of meat. Sensory evaluation (Tenderness, Juiciness, Flavor, Texture, Overall acceptance and General appearance) were significantly higher (P<0.05) in T group compared with other groups, and were significantly increased (P<0.05) in physical dissection and decreased in thawing and cooking loss when compared with another treatment. Tenderness, juiciness and flavor and texture were not effected by sexes, while males has got the highest score for overall acceptance and general appearance compared to females. Males increased in physical dissection and thawing loss and decreased in cooking loss. In conclusion, the current study suggested that T ( 100 % triticale with enzyme) had good quality characteristics of broiler breast meat.
Keywords: Broiler breast meat, Sensory evaluation, Physical evaluation, Tritical
Edition: Volume 5 Issue 2, February 2016,
Pages: 1618 - 1623