Effect of mixed coccidia infection on broilers meat quantity and quality killed at different ages

Abstract

The study in general stated that the greatest passive effect of the multi coccidial infection for the types ( E.acervulina 50% , E.Tenella 30 % , E.maxima 20% ) on quantitative characteristics of infected broilers which resulted in the significant decreasing in the averages of live weights, net weights and deboning weights and that would have great economical effects specially when infected light and chronic mild sub-clinical but when they were infected with acute and a very acute infections would cause a decreasing or losing of meat quantity as a result of mortality of broilers. The study also stated that their passive effect on the chemical qualitative characteristics of the infected broilers which resulted in significant decreasing in the averages of proteins and ashes and it also resulted in increasing the averages of fats and carbohydrates, in addition to the high significant differences in the averages of moisture of meats and non-significant differences in the averages degrees of ( pH) of meats. The study also stated that their passive effect on the physical qualitative characteristics such as significant decreasing in the averages degrees of colour, odour and taste of meats and tenderness of meats as well as the averages degrees of acceptances of broilers in the five groups in their different treatments and ages.