this study evaluated the effects of artichoke leaf powder on growth performance and physicochemical properties of japanese quailfrozen meat after 3 monthstorage. a total of 240 japanese quail chicks (1 d old) were raised over a 42-d experimental period. the experiment was performed as a completely randomized design with 4 replicates of 15 quails in each, using a 4 × 2 factorial arrangement with...

The expectation in term of meat quality characters has been increased due to consumer demand the last few years. and products have a major concern can never be compromised any situation. Sensory qualities such as appearance, texture, juiciness, wateriness, firmness, tenderness, odor flavor are main factors, which influence final purchasing decision consumer. It is well known that darker color t...

An experiment was conducted to evaluate the effects of dietary alpha-lipoic acid (LA) and acetyl-L-carnitine (ALC) on growth performance, carcass characteristics and meat quality in Arbor Acres broilers. A total of 486 1-d-old male Arbor Acres broilers were randomly allocated to 9 dietary treatments, 9 treatments were group A (0 mg/kg LA and 0 mg/kg ALC), group B (50 mg/kg LA and 0 mg/kg ALC), ...

The life of game birds (pheasants) in nature is coupled with a number of difficulties in all seasons of the year. This refers to finding food, breeding, laying eggs, raising the young, fleeing from their natural enemies and lack of protection from unfavorable climatic conditions. The pheasants that live in captivity--aviaries for pheasants--do not have such difficulties--they are fed regularly ...

This study was designed to compare the meat quality traits in Muscovy ducks raised under extensive and semi-intensive management systems. Nine female birds from each system were randomly selected slaughtered at 18 wk of age. Meat samples obtained both breast (Pectoralis major) thigh (Biceps femoris) meats analyzed for physicochemical (color, pH, water holding capacity, cooking loss, proximate a...

Both chicken meat and egg is excellent foodstuff due to their compositions of amino acids, monoand polyunsaturated fatty acids and vitamins. There is evidence that functional feed ingredients can improve the meat yield and egg quality (Patten and Waldroup, 1988; Izat et al., 1991; Mahfudz et al., 1996). In this study, we examine the effect of feed ingredients such as ethanolic extract of shochu...