Effect of Using Parsley (Petroselinum crispum) As Feed Additive on Some Meat Traits of Broiler Chicks

Abstract

The present study was conducted to determine the effect of dietary additive with parsley on some meat traits of the breast and thigh meat of broiler chicks, at eight-day old, chicks will be divided equally on floor pens into 5 groups, each group contained 3 replicates (8 chicks/ each). Treatments are dividing as (T1), using basal diet free from parsley as control (T2), using basal diet plus 3 gm. parsley/Kg of diet (T3), using basal diet plus 6 gm. parsley/Kg of diet (T4), using basal diet plus 9 gm. parsley/Kg of diet (T5), using basal diet plus 12 gm. parsley/Kg of diet. In the end of this experiment all after the slaughtering the broiler, the sample will be taken from breast and thigh. Adding parsley to feed of chicks effect significantly (p<0.01) on chemical composition in breast and thigh meat, and high percentages recorded in meat from broiler chicks fed on parsley, adding of parsley as feed additive promote significantly (p<0.01) physical traits, TBA, TVN.B values, Met- myoglobin and Myoglobin value of breast and thigh meat of broiler chicks, using parsley effect significantly on some amino acids percentages in breast and thigh meat of broiler chicks, adding parsley effect significantly in Chromium, Copper, Nickel and Zinc concentrations in thigh meat, also effect on Iron concentrations in breast meat.