The effects of different levels of dried citrus sinensis peel on broiler carcass quality
Ebrahimi, AbbasAhmad Alaw Qotbi, AliSeidavi, Alireza
Background: The peel of citrus is a by-product of the juice production industry and is a source of natural antioxidants. The need for natural antioxidants in food, cosmetics and pharmaceuticals has resulted in extensive scientific research in this field in recent decades. Seeds and peels of some fruits have more antioxidant activity than their flesh. The most important source of vitamin C is citrus fruits. Vitamin C is an antioxidant against free radicals and prevents cell damage. Orange peel ingredient contains vitamin C, phenolic compounds, ascorbic acid, pectin, coumarin, volatile oils, flavonoids and flavones, including hesperidin, naringenin, nobiletin, D-limonene and pigments (carotenoids). It is expected that the use of Citrus sinensis by products in broiler diets will improve carcass quality of broilers. The experiment was conducted to evaluate the effects of different levels of dried Citrus sinensis peel (DCSP) on carcass quality of broilers. Materials, Methods & Results: Four hundred Ross 308 day-old broilers were used in a completely randomized design with five treatments. Each treatment had four replicates, and each replicate had 20 chicks. The treatments were diets that contained 0, 1.5, or 3.0% DCSP. Treatments with added DCSP were fed for 3 wk, with the control diet fed the following 3 wk, or were fed continuously for 6 wk. At 42 d, the weights of the broiler
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