Effects of Different Levels of Energy on Protein ,Lipid in Blood and Some Sensory Character of Local Broiler

doi:10.33794/qjas.2012.47732

Effects of Different Levels of Energy on Protein ,Lipid in Blood and Some Sensory Character of Local Broiler

https://doi.org/10.33794/qjas.2012.47732

Abstract

The present experiment has been conducted at a private farm belongs to
AL-Sadeer city , ALQadisiya Governorate ,on 60 local broiler chicks
randomly divided into two replicates (three groups per each ). A provender
: contains 2800 kcal., B provender : contains 3000 kcal and C provender :
contains 3200 kcal . On to determine the effect of three levels of energy on
protein , lipid in blood and some sensory character of local broilers . The
following obtained results show that there is no significant differences
between treatments in total protein , Albumen , flavor , palatability,
juiceless and lose during cooking, while there are significant difference
between treatments in globulin, cholesterol ,triglyceride and tenderness.