Effect of Fenugreek, Garlic and Black Pepper Supplementation on Chemical Properties of Fresh and Frozen Broiler Meat

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dc.contributor.authorKirubakaran, A.
dc.contributor.authorMoorthy, M.
dc.contributor.authorChitra, R.
dc.contributor.authorPrabakar, G.
dc.contributor.authorTANUVAS
dc.date.accessioned2016-12-22T11:52:26Z
dc.date.available2016-12-22T11:52:26Z
dc.date.issued2016-12
dc.description.abstractA study was conducted to find out the influence of fenugreek, garlic and black pepper powder supplementation on fresh and frozen meat of broiler. A total of 224 day-old cobb-400 broiler chicks were randomly divided into seven groups with four replicates of 8 chicks each and reared up to 6 weeks. Significant differences were found in (P<0.05) in tyrosine and thiobarbituric acid reactive substances (TBARS) value in fresh and frozen thigh and breast muscle when compared to control group. The polyphenols and  avonoids in fenugreek and garlic decreased the muscle fat oxidation. The high inclusion level of fenugreek (10g/kg) and garlic (10g/Kg) responsible for reduce the tyrosine and TBARS value in fresh and frozen meat.en_US
dc.identifier.urihttp://krishikosh.egranth.ac.in/handle/1/92123
dc.language.isoen_USen_US
dc.publisherIndian Veterinary Journalen_US
dc.subjectVeterinary Scienceen_US
dc.subjectPoultry Scienceen_US
dc.subjectFenugreeken_US
dc.subjectGarlicen_US
dc.subjectBlack pepperen_US
dc.titleEffect of Fenugreek, Garlic and Black Pepper Supplementation on Chemical Properties of Fresh and Frozen Broiler Meaten_US
dc.title.alternativeTNV_IVJ_V93_I12_2016_Pg20-22en_US
dc.typeArticleen_US
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