The peel of citrus is a by-product of the juice production industry and is a source of natural antioxidants. The need for natural antioxidants in food, cosmetics and pharmaceuticals has resulted in extensive scientifi c research in this fi eld in recent decades. Seeds and peels of some fruits have more antioxidant activity than their fl esh. The most important source of vitamin C is citrus fruits. Vitamin C is an antioxidant against free radicals and prevents cell damage. Orange peel ingredient contains vitamin C, phenolic compounds, ascorbic acid, pectin, coumarin, volatile oils, fl avonoids and fl avones, including hesperidin, naringenin, nobiletin, D-limonene and pigments (carotenoids). It is expected that the use of Citrus sinensis by products in broiler diets will improve carcass quality of broilers. The experiment was conducted to evaluate the effects of different levels of dried Citrus sinensis peel (DCSP) on carcass quality of broilers. Materials, Methods & Results: Four hundred Ross 308 day-old broilers were used in a completely randomized design with fi ve treatments. Each treatment had four replicates, and each replicate had 20 chicks. The treatments were diets that contained 0, 1.5, or 3.0% DCSP. Treatments with added DCSP were fed for 3 wk, with the control diet fed the following 3 wk, or were fed continuously for 6 wk. At 42 d, the weights of the broiler were determined by pen. After slaughter and picking operations, the head and legs were removed. Broilers were eviscerated before determining empty body weight (EBW). Weights of the breast, leg, wings, abdominal fat, gizzard, liver and bile, heart and pancreas were determined. Finally, the different parts of the small intestine (duodenum, jejunum and ileum) were measured. Data analysis was performed using SAS software, and mean comparison was conducted using Duncan’s multiple range test. The fi nal weight (FW) was not signifi cantly affected by treatment (P > 0.05). The mean EBW were not signifi cantly different (P > 0.05). The mean carcass percentage was not signifi cantly affected by treatment (P > 0.05). The mean breast percentage was signifi cantly affected by treatment (P < 0.05). The lowest breast percentage was from broilers fed 1.5% DCSP from 1-42 d treatment and highest rate was concerned to treatment 3% DCSP 1st-21st day. The mean leg yield percentage between treatment was signifi cantly different (P < 0.05). The lowest leg yield percentage was related to treatment 3% DCSP at 1st-42nd day and highest rate was concerned to treatment 1.5% DCSP 1st-21st day. The mean wing percentage between treatment was not signifi cantly different (P > 0.05). The lowest wing percentage was related to treatment 3% DCSP at 1st-42nd day and highest rate was concerned to treatment 1.5% DCSP 1st-21st day. Discussion: Results from this study have been inconsistent with the fi ndings of other researchers which show that broilers that were fed with a mixture of volatile oils of thyme, cumin, coriander, garlic and onion in four levels of (0, 20, 40 and 80 g/kg) did not differ signifi cantly between treatments. Maximum weight of the legs and wings muscle was related to the treatment which had used the 1.5% DCSP 1st-21st day and the lowest was related to the treatment which had used 3% DCSP 1st-42nd day. Results of this study was conform with the fi ndings of other authors who showed that broilers fed butyric acid in the diet has no effect on the relative weight of legs and breasts. As conclusion, experimental treatments on FW, EBW weight as well as carcass percentage of broilers during the fi nisher period was not signifi cantly different (P > 0.05), but on carcass characteristics and also the jejunum and ileum during the fi nisher period was signifi cantly different (P < 0.05).
کلید واژگان :broilers, carcass characteristics, carcass quality, dried Citrus Sinensis peel (DCSP).
ارزش ریالی : 600000 ریال
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