Effect nutrition of gingr bowder and pomegranate peels on growth characteristics and meat carcass sheep | ||
| Annals of Agricultural Science, Moshtohor | ||
| Article 32, Volume 57, Issue 1, 2019, Pages 315-324 PDF (688.68 K) | ||
| Document Type: Original Article | ||
| DOI: 10.21608/assjm.2019.115391 | ||
| Author | ||
| Ghaidda ALI Makki* | ||
| Department of Animal Production, Faculty of Agriculture, University of Basra. Iraq. | ||
| Abstract | ||
| This study was conducted at animal field ofCollege of Agriculture,Basra University during period from 2-10-2017 to 2-1-2018. Twelve Arabi male lambs aged (4-5) months and average (20.5Kg.) of body weight were randomly selected and divided into 3 groups (4 gambs for each group).three of experiment diet were used in this study,T1: as control group which animals were given 55% barley, 44% wheat and 1% minerals and vitamins, T2: control diet plus 2.5% of powder of zingiber officinale, T3: control diet plus 2% of powder of pomegranate peels all animals fed on 2% of body weight. Experiment were continued for 90 days to study the effect of of nutrition effect nutrition of zingiber officinale and pomegranate peels on growth characteristics included body weight, total growth rate, feed consumption, feed conversion ratio. The meat samples pron ologed cooling storage at 4 °C by using plnat zingibea and punica. Chemical taste were, peroxide value, fatty acids percentage and cholesterol concentrations, and the panel tests were ; color, Flavor, tenderness, juiciness and over acceptability. The results of study showed that were significant improvement (p < 0.05) in body weight, total growth rate, feed consumption, feed conversion ratio when adding zingiber officinale and pomegranate peels. All those tests done during different storage periods. There were significant (p < 0.05) decrease in peroxide value of the meat samples in comparison with the control treatment, which reached 3.70 mm/kg fat at 6th day of storage period, whereas the raisin grape treated samples were of 2.91 and 2.46 mm/kg fat plnat zingibea and punica, the decrease in free fatty acids percentages respecting all meat which were of 0.69 and 0.47% free fatty acids,all meat in comparison with the control treatment and caused significant improvement in the panel characteristic which comprised color, flavor, tenderness, juiciness and the panel test compared to the control treatment | ||
| Keywords | ||
| zingiber officinale; pomegranate peels; Arabi's sheep ration; carcass characteristics | ||
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