The Effect of Adding Various Sources of Vegetable Oils on the Chemical and Sensory Characteristics of the Ross 308 Meat Broilers

The field experiment was conducted in the poultry field of domestic birds affiliated with the Department of Animal Production/College of Agriculture/University of Tikrit for the period from 11/28/2022 to 1/5/2023 with the aim of identifying the effect of the use of five different types of vegetable oils on the chemical properties of meat and the sensory evaluation of the rogue meat Ross 308 ، In the experiment, 150 unnaturalized traps of the Ross strain (308) were used at one day's age and at a weight rate of (39.12) g. The chicks were distributed to five transactions by six duplicates per transaction and the chicks were distributed by 5 chicks for each repeater and used in the first transaction sunflower oil, the second treatment flax oil, the third Olive oil ، The fourth treatment is cannula oil and the fifth treatment is corn oil. Feed was provided in the form of shovel, lighting and water (according to the Ross 308 Education Manual). Thigh meat samples were taken and tests were performed. The results were as follows: Significantly (P < 0.05) the second, third and fourth treatments were superior to the second and fifth treatments in the concentration of cholesterol, malonaldehyde and peroxide value. As for the percentages of fatty acids in the thigh, we note that the second and third treatments were superior to the first and fifth treatments, and there was no significant difference between the experimental treatments in the two consumption characteristics. Feed and feed conversion factor.