The Influence Of Bee Pollen On The Meat Chemical Composition For Broiler'S Ross 308 Muscles

The objective of the present study was to evaluate the meat chemical composition of breast and thigh muscles for boiler Ross 308 after addition the bee pollen as nutritional supplement to feed mixture in a dose (500 mg.kg(-1) and 1500 mg.kg(-1)) to experimental groups (E1, E2) respectively. The fattening duration was 42 days. At the end of the experiment, the results show that the water content in experimental groups (E1, E2) was higher than control and there were no significant differences (P <= 0.05) among the groups, the protein content was higher in the control group than experimental groups (E1, E2) and there were no significant differences (P <= 0.05) among the groups. The breast and thigh fat contents in control (2.04%, 13.20%) was higher than (E1) group (1.61%, 12.91%) and (E2) group (1.94%, 12.25%) and there were significant differences (P >= 0.05) between control group and experimental (E1, E2) groups and there were no significant differences (P <= 0.05) in thigh samples. The energy value was higher in the control group than experimental (E1, E2) and there were significant differences (P >= 0.05) between control and experimental group (E1) in breast sample.Hence, it was concluded that the bee pollen has a positive effect of meat chemical composition of broiler, which led to increased water slightly which leading to improve the tenderness of the meat, and reduce the fat content useful for human health and has a negative effect on protein content which are decreased.