Effect of Different Sounds on Some Traits of Broiler Chick’s Meat

Salwan Mahmood Abulateef1, Saman Abdulmajid Rashid2, Zaid Khalaf Khidhir2 , Firas Mahmood Abulateef3

1 .Animal Production Department, College of Agriculture, University of Anbar, Ramadi, Iraq.

2 .Animal Sciences Department, College of Agricultural Sciences, University of Sulaimani Kurdistan Region, Iraq

3.Ministry of Agriculture , Directorate of Anbar Agriculture, Anbar,  Iraq.

Original: 24/12/2017, Revised: 15/01/2018, Accepted: 06/02/2018, Published online:

DOI Link:  https://doi.org/10.17656/jzs.10699


This study was conducted This study was carry out at the field of the Department of Animal Sciences, College of Agricultural Sciences, Sulaimani University - Iraq, for study the effect of sound on meat traits and quality   of meat. The chicks gotten from hatchery Kasha in the Taslojha. The sounds treatment choosing as follows: Control (T1 without sound), Movement of Feet (T2), Soft Sound Hens (T3), Chicks Care (T4) and hatched chicks, straight run (n = 160), were randomly distributed among, 4 treatments, with 4 replicates (2 male −2 female) per treatment and 10 chicks per replicate .The chicks exposure to sound from 1 day to 14 day old after hatching for 15 minutes. The results show: a significant difference (p<0.05) of experimental treatments (T2, T3 and T4)  in moisture, protein, Fat, Ash, Water holding capacity (WHC) and pH percentage for thigh and breast compare with control treatment (T1). A significant difference (p<0.05) of experimental treatments (T2, T3 and T4) in on non-essential amino acids and essential amino acids in the thigh and breast.

Key Words: Sound , Broiler Chicken, Traits  meat     


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