Effet de l’incorporation des certaines substances naturelles sur la qualité de la viande de poule locale.

Abstract

This study was undertaken to contribute to the search for alternative ways allowing the effect of the addition of certain additives added to the diet on the nutritional quality of the meat of the local hen. It was a question of evaluating the effect of the incorporation of different plants at different concentrations in the diets on the quality of the meat of local hens. The trial was conducted for 2 months on 50 hens and 20 adult cockles divided into four batches. A control batch and three batches for food additives were each subdivided into three sub-batches of 7 subjects at three different concentrations (1, 3 and 5%) of the corresponding food additive. The results obtained indicate higher lipid contents compared to the control value in the spawn (4.9) the spawn from the animals of the last batch is very rich in fat compared to the control subjects. Our statistical results show that the various plant species studied showed very pronounced protective effects compared to the control. The use of additives added to the chicken ration can have beneficial effects on carcass characteristics.