دراسة تأثير النوع والجنس في بعض الصفات الفيزيوكيميائية والحسية لذبائح أنواع طيور السمان

Abstract

This study was conducted in the field and laboratories of the University of Kirkuk - Agriculture college - Department of Animal Production for the period from 10/10/2017 to 1/5/2018 to evaluate some physical and chemical properties and sensory characteristics of meat and poultry from black and white quail, and was used (48) The same environmental conditions from day one to puberty 45 days, with live weight of 179.37, 184.69 and 181.56 mg, for black ,white fish and black birds respectively, divided into males and females, each group was slaughtered individually, after blood depletion and removal of skin, feathers and organs Internal, the carcasses of each transaction were cut to the chest and thigh slices showed the results of the study There are significant differences. (p≤ 0.05) in the meat yield percentage.moisture, fat, ash, loss of cooking, weight loss during the period, concentration of myoglobin dye, pH of juice, overall appearance (e), body capacity to carry water in both breast meat, And between males and females, there were No significant change in live weight, weight of hot carcasses, weight of cold carcasses, dressing percentage, weight of chest and thigh, protein and drip loss.