Abstract
The experiments were conducted in fields of the department of animal production- agriculture college – Tikrit University by adding different levels of onion and sumac to the quail dietary and know its effect on the chemical composition of the thigh and the percentage of some saturated and unsaturated fatty acids and measures the peroxide value. The quail was divided into five treatments: Treatment1 was controlled without adding, treatment 2 (3.5)g/kg of onion added, Treatment 3 (7)g/kg of onion added, treatment 4 (5)g/kg of sumac added. Treatment 5 (10)g/kg of sumac added. The results showed a high percentage of moisture in treatment 3 (73.08) % compared with the others; also, treatment 4 showed significant differences in fat percentage (7.50)% to the others. No significant differences led to protein and ash percentages between the five treatments. Regarding saturated fatty acids, treatments 1 and 4 showed significant differences in palmitic acid (7.98, 7.01)%, respectively. Stearic acid was high in treatment one than the others (9.10)%. Regarding saturated fatty acids didn’t notice significant differences between the five treatments, but about peroxide, the values in treatments 2, 3, 4 and 5 were lower than the control. Keywords: natural anti-oxidants, medical plants, meat rancidity
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