Abstract
The experiment aimed to study the use of different proportions of raw and treated Chenopodium quinoa seeds by soaking in the diet to identify the effect on the oxidation indicators of the meat stored for 2, 4, and 6 weeks. In the experiment, 336 sexed broilers (Ross308) were used at the age of one day, with an average initial weight of 39 g/chick. The chicks were fed on a starter diet (1-14 days) and the finisher diet including the initial grower diet (15-28 days) and second grower diet (29-42 days). Chicks were randomly distributed to seven treatments (8 males + 8 females/replicate), while the raw quinoa seeds were added at 0, 0.5, 1, and 1.5% for treatments T1, T2, T3, and T4, and the treated by soaked in water for 48 hours for treatments T5, T6 and T7 % feed, respectively. The results showed a significant decrease (P<0.05) in the values of Thiobarbituric Acid (TBA), Peroxide Value (PV), and Free Fatty Acids (FFA) for the meat of all treatments using raw and treated quinoa seeds compared to the control treatment and for all storage periods of 2, 4 and 6 weeks. The current study results showed that all concentrations of raw and treated quinoa seeds contributed to reducing the exposure of meat to rancidity and preserving it from oxidation during different storage periods. Besides, enhancing the possibility of storing it for long periods.
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