The Effect of Different Levels of Aqueous Pomegranate Peel Extract on the Physical Traits of Frozen Broiler Carcasses for Different Periods

The experiment laboratory of Production, Al-Muthanna University, the period from 30/3/2023 until 30/5/2023, 80 broiler birds (35 days) with similar weights. The study was conducted to determine the effect of aqueous extract of pomegranate peels (AEPP) on some physical characteristics of broiler carcasses stored for different periods. The experiment consisted of two factors: the first factor was the use of pomegranate peels aqueous extract at four levels, namely 0, 10.00, 20.00 and 30.00 ml/ L-1 DW. The second factor included storing meat from broiler meat for four periods, namely 0, 15, 30 and 45 days, at a temperature of -18°C. The results indicated that AEPP helm to a significant increase in the\WHC with a morally decrease in the trickle, thawing and CL. As for meat storage, increasing the duration of meat storage, especially at 45 days, led to a deterioration in the physical traits of broiler meat. The results also show that there was a significant effect of interaction among the treatments of AEPP and the duration of meat storage.