Effect of glycerides of organic acids on performance and meat quality of broiler chickens under farm conditions

• Merkhan Mahdi Mustafa*, Redeer Khaleel Saadullah, Saifaddin Abdullah Ahmed Zangana, Reyzan Ali Hussein, Renas Husain Isa

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The influence of different levels of glycerides of organic acids on broiler performance and meat quality was studied. 120 Ross type broiler aged 21 days were used in this study. They were normally and equally divided into four treatments, three replicates each. T1 was control (normal water), in T2, T3, and T4 treatments 1 ml/L, 2 ml/L, and 3 ml/L of glycerides of organic acid were administrated in drinking water, respectively. The normal diet was used in all groups. The Initial body weight was measured in day-one of experiment. The BW, BWG, DWG, FI, FCR, and livability were recorded on day 35 for broiler performance. The meat quality parameters including drip loss, meat components percentage, Thiobarbituric Acid Reactive Substances (TBARS), and color were measured. In the results, the addition of glycerides of organic acids (2 ml/L and 3 ml/L) in the broiler drinking water significantly increased the all the production performance and the FCR was significantly improved in these groups. Although the treatments had no effect on meat color, there were significant fluctuations among the treatments and control. The experimental treatments (T3) had significant influence on percentage of meat ingredients (Moisture and Ash), while drip loss, and TBARS were not affected. However, the TBARS was significantly increased on day 7th of storage in T2 and control group. TBARS significantly decreased on the 7th day of storage under the effect of glycerides of organic acids (3 ml/L). This study indicates the importance and beneficial effects of adding glycerides of organic acids in the broiler production cycle.

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