Changes of meat carcasses properties by using of added different methods of red beetroot powder in broiler

• Raghda Abbas Mohammed1, Saad Kadhum Jabbar Al-Waeli2 and Jassim Kassim Al-Gharawi3 and Jinan Abed Abbas Al-Shibawi4

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The study consisted of a two-phase experiment. The first phase was conducted at the Al-Baz hatchery in the holy city of Karbala on October 30, 2025 (18 day of incubation). The second phase was conducted at the poultry farm belonging to the Agricultural Research and Experiment Station, College of Agriculture, Al-Muthanna University, from November 2, 2025, to December 7, 2025, for a duration of 35 days. Two hundred and seventy unsexed Ross 308 hybrid broiler chicks, one day old and weighing an average of 40 grams each, were used. The chicks were randomly distributed into six experimental treatments, with 45 chicks per treatment. Each treatment had three replicates (15 chicks/replicate). The experimental treatments were as follows: T1: Negative control treatment (no additives). T2: Positive control treatment (in ovo injection of distilled water at a concentration of 0.01 ml/L). T3: in ovo injection of aqueous extract of beetroot at a concentration of 0.01 ml/L. T4: Dose of powdered beetroot extract at a concentration of 0.25 ml/L. T5: Add of powdered beetroot to drinking water at a concentration of 2 ml/L. T6: Add of powdered beetroot to the feed at a concentration of 20 gm/kg. The results indicated a significant effect of all methods of adding red beetroot powder on all studied traits. A significant increase was observed in dressing ratio with and without giblet, the relative weight of giblet (heart, liver, and gizzard), and the relative weight of the main cuts (breast, thigh, and drumstick). Conversely, a significant decrease was observed in the relative weight of the secondary cuts (neck, wings, and back). The results also showed a significant increase in water-holding capacity, with a significant decrease in dripping loss, thawing loss, and cooking loss. The best results were obtained in T5

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