Chemical and bacteriological evaluation of broiler’s meat after adding garlic powder to poultry ration | ||
| Journal of Current Veterinary Research | ||
| Article 13, Volume 1, Issue 2, November 2019, Pages 119-125 PDF (471.74 K) | ||
| Document Type: Original Article | ||
| DOI: 10.21608/jcvr.2019.60464 | ||
| Authors | ||
| Ahmed Gamaleldin Elgendy* 1; Nabil Yassen2; Khalid Gaafar3 | ||
| 1Department of meat hygiene and control Faculty of vet. Med . Univ. of Sadat City | ||
| 2department of food hygiene and control Faculty of Veterinary Medicine Cairo University | ||
| 3Department of Nutrition and Clinical Nutrition, Faculty of Veterinary Medicine University of Sadat city | ||
| Abstract | ||
| This study was conducted on 75 chicks starting from the age of one day (Cobb strain) in the laboratory animal’s home in the College of Veterinary Medicine, University of Sadat City to find out the changes that garlic powder has made on the meat quality of these broilers. Chicks were weighed upon arrival and randomly allocated into3 experimental groups with apparently healthy chicks and adding of garlic powder (3% and 5%) in its feed from the first day. After 42 days, meat samples taken from breast and thigh after slaughtering then made chemical examination (pH, Thiobarbituric acid values “TBA”and Total volatile base nitrogen values “TVN”) and bacteriological examination (Aerobic Plate Count “APC”, Coliform count, Staphylococci count as well as isolation and identification of Salmonella, Escherichia coli and Staphylococcus aureus). Garlic powder (3%) revealed the best results in pH, TBA and TVN. Bacteriologically, garlic powder (5%) achieved the best results for Coliforms count and Staphylococci count. Generally; garlic additives revealed that salmonella, E. coli or S.aureus failed to be isolated. | ||
| Keywords | ||
| Garlic powder as additives; meat quality; bacteriological and chemical evaluation | ||
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