EFFECTS OF DIETARY INCORPORATION OF DIFFERENT LEVELS OF ROSELLE (HIBISCUS SABDARIFFA) SEEDS ON CARCASS CHARACTERISTICS AND MEAT PHYSIOCHEMICAL OF BROILERS

*Mohamed Elkhatim Ibrahim Abdelmageed, Amjad Basheir Suliman Haj Babiker, Mutaz Saeed Babiker, Elhashmi YH and Hassan HE

The study aims to assess the effects of dietary Inclusion of different Levels of Hibiscus seeds on carcass characteristics, meat physiochemical and fatty acids profile of Broilers. The Roselle (Hibiscus Sabdariffa) seeds were incorporated in broiler rations at levels of k0 (0%), k3(3%), k5 (5%), and k7 (7%). The experimental diets were formulated iso –energetic and iso-nitrogenous to meet or exceed the requirements of broilers according to (NRC, 1994). The experiment was carried out in a complete randomized design. A total of 120 one day-old (Ross308) broilers were allocated to the four treatments K0 (control), K3, k5 and k7) and each treatment was further divided randomly into three replicates with ten birds each. At the end of the experiment, two birds from each experimental unit were selected according to their closeness to the average weight of birds in a particular pen and slaughtered. Carcass weight, weights of some internal organs and cuts were measured. Samples from pectorals muscle major and minor parts were used for assessing the chemical and physical properties of the meat. All data were statistically analyzed using ANOVA. The results showed that there was a significant difference (P≤0.05) of the final carcass weigh. There were no significant (p>0.05) differences in the carcass cut traits among treatments. Chemical properties of meat were affected significantly (p≤0.05) by dietary incorporation of different levels of roselle (Hibiscus sabdariffa) seeds on in contrast, the physical properties were not affected. Dietary Inclusion of different Levels of Hibiscus Seeds improved thigh weight, Moisture, crud protein, Ash and NFE Therefor, it is recommended to include Roselle seeds up to up to 3% without negative effects in broiler ditets.