Department of Animal Production, College of Food and Agriculture Sciences, King Saud University, 11451 Riyadh, Kingdom of Saudi Arabia; Department of Meat Production, Faculty of Animal Production, University of Khartoum, Sudan.
Department of Animal Production, College of Food and Agriculture Sciences, King Saud University, 11451 Riyadh, Kingdom of Saudi Arabia.
Poult Sci. 2021 Mar;100(3):100904. doi: 10.1016/j.psj.2020.12.009. Epub 2020 Dec 10.
Previous studies have shown positive outcomes associated with the incorporation of cloves into broiler chicken diets. This study aimed to evaluate carcass characteristics, meat quality, and sensory attributes of broiler chickens fed diets supplemented with different clove seed levels. A total of 240 day-old Ross 308 broiler chicks were fed 1 of seven dietary treatments. The control group diet contained 0% clove seeds, whereas the treatment group diets contained up to 6% clove seeds. The chickens' final BW was significantly different between the treatments, which decreased linearly with increasing levels of clove seed inclusion. Broiler chickens fortified with clove seeds did not significantly affect the chickens' carcass characteristics and body composition. However, an increment in weights of carcass components (liver, heart, and gizzard) was observed in low clove seed levels. In addition, water-holding capacity, cooking loss percentages, and tenderness of the meat were improved owing to clove seed inclusion (1 or 2%) compared with the control group. Further studies are warranted to optimize the outstanding use of cloves toward broiler chicken performance enhancement and to produce a high quality of meat.
先前的研究表明，在肉鸡饲料中添加丁香可以带来积极的结果。本研究旨在评估日粮中添加不同丁香籽水平对肉鸡胴体特征、肉质和感官特性的影响。共有 240 只 1 日龄罗斯 308 肉鸡雏鸡被喂食 7 种不同的饮食处理之一。对照组日粮不含丁香籽，而处理组日粮含有高达 6%的丁香籽。各组鸡的最终体重在处理间存在显著差异，随着丁香籽添加量的增加，体重呈线性下降。用丁香籽强化的肉鸡不会显著影响鸡的胴体特征和体组成。然而，在低丁香籽水平下，观察到了胴体成分（肝脏、心脏和肌胃）重量的增加。此外，与对照组相比，由于添加了丁香籽（1%或 2%），水保持能力、蒸煮损失百分比和肉质的嫩度得到了改善。需要进一步的研究来优化丁香在提高肉鸡性能和生产高质量肉方面的卓越应用。
