Effects of Different Levels of Energy on Protein ,Lipid in Blood and Some Sensory Character of Local Broiler

Abstract

The present experiment has been conducted at a private farm belongs toAL-Sadeer city , ALQadisiya Governorate ,on 60 local broiler chicksrandomly divided into two replicates (three groups per each ). A provender: contains 2800 kcal., B provender : contains 3000 kcal and C provender :contains 3200 kcal . On to determine the effect of three levels of energy onprotein , lipid in blood and some sensory character of local broilers . Thefollowing obtained results show that there is no significant differencesbetween treatments in total protein , Albumen , flavor , palatability,juiceless and lose during cooking, while there are significant differencebetween treatments in globulin, cholesterol ,triglyceride and tenderness.