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Journal of Scientific Research and  Studies

Journal of Scientific Research and Studies Vol. 6(4), pp. 54-61, July, 2019

ISSN 2375-8791

Copyright 2019

Author(s) retain the copyright of this article


Full Length Research Paper

Quality and sensory evaluation of the dark and white meat of broilers fed diets varying in nutrient density from 16 to 37 days of age


Eldeek A. A.1, Taher M.O.1, Elshafei M. A.1, Sayed-Ahmed M. M.2 and Alsagan A. A.3*

1Department of Poultry Production, Faculty of Agriculture, Alexandria University, Alexandria Egypt.
2Ismailia/Misr Poultry Company, Sarapium district Ismailia City, Egypt.
3King Abdulaziz City for Science and Technology, Riyadh, Saudi Arabia.

*Corresponding author. E-mail:

Accepted 30 May, 2019




The aim of this research was to evaluate the meat quality of different broiler strains fed with diets from 16 to 37 d that differed in nutrients density, such as amino acids, crude proteins, metabolizable energy and microelements. A total of 1500 Avian48 and 1500 Cobb500 day-old chicks were fed a standard commercial diet throughout the starter period from 1 to15 d, while from 16 to 25 d and 26 to 37 d, the broilers were fed diets differing in amino acid, crude protein, metabolizable energy and microelement densities. These diets were iso-caloric and iso-nitrogenous. Two broilers strains, Avian48 and Cobb500, were used in this experiment to test the effect of three dietary treatments (basal diet, plant protein resources with high nutrient density, and poultry by-product meal as the animal protein resource with high density). The results indicated that increasing the nutrient density in the diet improved the meat quality and increased the meat tenderness compared to the control group. However, no differences were detected among the treatments with regard to the muscle color score, shear force and overall consumer acceptability of the breast meat. The dark meat from broilers fed (HND) from 26 to 37 d of age had higher (P≤0.01) protein and lower (P≤0.01) fat percentages compared to other treatments.

Key words: Broiler fillet, nutrient density, cooking loss, sensory evaluation, muscles color.

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Vol. 6 Issue 4

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