Changes in the physical properties of the meat of broiler carcasses using aloe vera oil extracted locally compared to the imported

Abstract

This study was conducted to demonstrate the changes in the physical properties of broiler carcasses by locally extracted aloe vera oil compared to the imported, from 3/5/2022 to 5/6/2022. 270 unsexed Ross 308 broiler chicks, one day old, with 4 treatments were. T1 (control treatment), the locally extracted aloe vera oil treatments were T2 and T3 (water bath), T4 and T5 (oil immersion). The treatments of imported aloe vera oil were T6 and T7 (Pakistani origin), T8 and T9 (Iranian origin). Addition levels were 0.30 and 0.40 ml oil/kg deit. The physical characteristics of the studied broiler carcasses meat were Water Holding Capacity (WHC), Thawing loss, Drip loss and Cooking loss. A significant improvemnt (P≤0.05) for treatments of aloe vera oil extracted locally, especially extracted by the water bath method, in the physical characteristics of the meat of broiler carcasses, represented by each of the water holding capacity, the effluent liquid and the loss when melting and cooking, compared with imported aloe vera oil and control treatment. T3 treatment was the best on other locally extracted aloe vera oil treatments.