The Effect of Different Temperatures Degrees on Preservation Period of meat Poultry

This study included a test of 90 chickens; 90 samples as (a chest) and 90 samples as (a thigh). These samples were divided into four categories: the first one (45 chests) was stored with packages in a tin sheet, the second (45 chests) unpacked, the third (45 thighs) was stored with packages in a tin plate, the fourth (45 thighs) unpacked. The samples of each category were divided into three groups. Each group consists of 15 samples. These groups were stored at (25+°, 4+°, 20-°) .Then, the pH and the total count of bacteria were measured during storage in order to observe the time in which the samples will start to spoil in accordance with the Syrian Standards and Specifications Corporation 2007. We noticed the following physical changes: color, odor, flavor and texture. The results showed that the spoilage of the thigh samples happened before the chest ones and the packaged samples before the unpackaged ones. The samples spoiled after 24h of storage at 25+° and after 7 days of storage at 4+°, whereas, there was no spoilage noticed for the samples at 20-° but the appearance changed after 6 months of storage. Packing had a good effect on preservation. The conclusions and the suggestions were written in order to guide the consumer in the field of poultry meat storage.

Evaluation of some medical plants and their extracts as feed Additives in Broiler diets on health indicators and productive performance

Antimicrobial compounds have been used for decades in poultry diets to increase performance and decrease morbidity particularly in broiler chickens. However, consumer pressure related to the potential development of antibiotic-resistant bacteria has resulted in the development of non-antibiotic feed additives that may also improve broiler erformance. In recent years, aromatic plants and their extracts have received attention as growth and health promoters. Such products have several advantages over commonly used commercial antibiotics since they are residue free and they are also, generally recognized as safe and commonly used items in the food industry. The antimicrobial properties of medical plants and their extracts have been widely reported because they consist of many active ompounds such as carvacrol, eugenol,which partition lipids in the bacterial cell wall and mitochondria, disturbing the structures and rendering them more permeable. Generally,medical plants are slightly more active against Gram-positive than Gramnegative bacteria. Medical plants are well known for their antioxidant activity and show a considerable effect on increasing the antioxidant capacity of chicken meat because they consist of many of active compounds such as tocopherol, carvacrol. Spices or their active principles have been reported to stimulate digestive secretions such as lipase, amylase and proteases.because they consist of many active compounds such as anothol, eugenol. Variable effects of medical plants and their extracts on the productive performance of broiler have been reported. The majority of experimental results indicate improved body weight gain or final body weight and feed conversion ratio.

تأثير استخدام الشعير المحلي مع الأنزيمات في الخلطات النباتية للفروج في المؤشرات الإنتاجية

نفذ البحث على 925 صوص فروج من الهجين المسمى (لوهمان)، وزعت بالتساوي إلى خمس مجموعات بمعدل 185 طيرًا في كل مجموعة، سمنت طيور كل مجموعة في غرفة مستقلة من النموذج المفتوح، و كانت جميع ظروف الإيواء و الرعاية واحدة لجميع المجموعات. كما غذيت طيور جميع المجموعات خلال المرحلة الأولى (1-14 يومًا من العمر) على خلطة نباتية خالية من الشعير و الأنزيمات، أما خلال المرحلتين الثانية ( 15 - 35 يومًا من العمر) و الثالثة ( 36 - 49 يومًا من العمر) فقد غذيت مجموعات الطيور المختلفة على خلطتين نباتيتين بعد إدخال الشعير المحلي مع الأنزيمات إلى كل منها بنسبة 0% للمجموعة الأولى (الشاهد)، 20 % للمجموعة الثانية، 30 % للمجموعة الثالثة، 40% للمجموعة الرابعة، 50 % للمجموعة الخامسة.

The effect of the sexual separate fattening with the differentiation between the vegetal mixtures in the productive performances of broiler

The research was carried out on 1774 chicks of sexual separate chicken from the hybrid Hibrd. The chicks were distributed into five groups, every group contained three repelications, and the chicks were fattened until the age of six weeks. The program of feeding and sex was as the following in every group: The first group /control/: Its birds were both male and female /not sexual separate fattening/, they were fed on three vegetal mixtures according to age stages. The second group: Its birds were only male, and it was fed on three vegetal mixtures according to age stages /the mixtures of control group /. The third group: Its birds were only female, and it was fed on three vegetal mixtures according to age stages /the mixtures of control group/. The fourth group: Its birds were only male, it was fed according to age stages on three vegetal mixtures, which were distinguished by there high content of metabolic energy and raw protein, with comparison between them and the mixtures of control group. The fifth group: Its birds were only female, it was fed on three vegetal mixtures, according to age stages, which were distinguished by there low content of metabolic energy and raw protein with comparison between them and the mixtures of control group.

تأثير استخدام الشعير المحلي مع الأنزيمات و كسبة القطن المقشورة المحلية في الخلط

تم تنفيذ البحث على ٧٤٦ صوص فروج من الهجين المسمى (لوهمان)، وزعت هذه الصيصان منذ اليوم الأول من العمر إلى أربع مجموعات بمعدل ١٨٦ ،١٨٦ ،١٨٧ ،١٨٧ ، طيرًا في كل مجموعة على التوالي ، سمنت طيور كل مجموعة في غرفة مستقلة من النموذج المفتوح، كانت جميع ظروف الإيواء و الرعاية واحدة لجميع المجموعات خلال فترة التسمين التي استمرت حتى عمر ٧ أسابيع، كما غذيت طيور جميع المجموعات خلال المرحلة الأولى (١-١٤ يومًا من العمر) على خلطة نباتية خالية من الشعير و الأنزيمات و كسبة القطن المقشورة، أما خلال المرحلتين الثانية (١٥-٣٥ يومًا من العمر) و الثالثة (36-٤٩ يومًا من العمر) فقد كانت تغذية المجموعات مختلفة.

تأثير إضافة اليوريا إلى خلطات الفروج في مواصفات الذبيحة

نفذ البحث على ١١٢٥ صوص فروج من الهجين (لوهمان)، وزعت الصيصان إلى ست مجموعات، استمرت فترة التسمين حتى عمر ٤٩ يومًا، أضيفت اليوريا إلى خلطتي المرحلتين الثانية (من عمر ١٥ ٣٥ يومًا) و الثالثة (من عمر ٣٦ ٤٩ يومًا) من التسمين بالنسب المئوية المبينة بجانب كل مجموعة على التوالي.

THE DETERMIANTON OF PERFORMANCE TRAITS AND BREAST MUSCLE YIELD OF LOCAL CHICKEN AND COMMERCIAL BROILER

A total of 300 one day old chicks (150 broiler chicks,150 local Syrian chicks) were raised for 6 weeks in order to determine the performance traits (live body weight, FCR, ADG, Breast muscle yield) There were 2 treatments 3 replication for each .and at the end of every week all birds were weighed and feed consumption rate were calculated in order to calculate FCR and ADG Average daily gain and 6 birds of each group were weighed and slaughtered in order to determine the breast muscle yield.