The Effect of Temporal Rationing of Feed and Addition of Natural Apple and Grape Vinegar to Drinking Water on Indicators of Evaluating Broiler Carcass

An experiment was conducted on of using  ⁄ 250 ⁄ ROSS 308 chicks in a private poultry farm in the countryside of Al-Suwayda during the period between 15⁄ 6 ⁄2022  and  26 ⁄ 7 ⁄2022 to demonstrate the effect of rationing the time feed and adding each of natural apple and grape vinegar to drinking water on carcass specifications broilers and  their  sensory  characteristics. The chicks were randomly distributed in five treatment, divided equally into two replicates (25 birds ⁄ replicate), as the following: The first treatment ( (the control): its birds were fed free food throughout the day (adlibitum) and without adding vinegar, the second treatment: the control + rationing the feed after 14 days for 6 hours a day, the third treatment: adding 5 ml of natural grape vinegar ⁄ liter of drinking water with the rationing of the feed, the fourth treatment: adding 5ml of natural apple cider vinegar⁄ liter of drinking water with the rationing of the feed, the fifth treatment: adding 5 ml of a mixture of natural apple and grape vinegar ⁄ liter of drinking water with the rationing of feed. The results showed that the rationing of the temporal feed (6 hours ⁄ day) didn’t affect the treatment (T) and the treatments of adding apple cider vinegar and natural grapes mixed with the rationing (T3, T2, T1) had a negative effect on the indicators of carcass evaluation, Including the percentage of purification and the relative weight of the thigh, breast and viscera eaten by carcasses. Females, males, and both sexes together, compared to the control, and the carcasses of the birds of the rationing treatments supplemented with natural vinegar of both types were significantly superior (P<0.05) in the gustatory sensory characteristics of the thigh meat, including flavor, tenderness, juiciness, and general acceptance, compared to the two control treatments. While the birds of (T3, T2) were less affected by heat stress, as shown by the significantly lower relative weight of the heart (P<0.05) in the carcasses of females and carcasses of both sexes together compared to other treatments. It is concluded that the addition of natural vinegar to drinking water with rationing had a positive and clear effect on the sensory and gustatory specifications of meat, which may increase consumers desire to obtain nutritious and healthy products that meet the required quality standards.