Colour Changes in Broiler Chicken Breast Muscles Fed on Diets Containing Nigella (Nigella sativa), Ginger (Zingiber Officinale) and Garlic (Allium Sativum) with Different Concentrations

A total of 30 broiler chickens fed on a ration containing Nigella (Nigella sativa), Ginger (Zingiber officinale) and Garlic (Allium sativum) in concentrations of 0 (control), 1 %, 2 % and 3 % for 45 days. The meat cuts were evaluated for the effects of the rations on colour changes of the muscles stored for one week at refrigeration temperature (4oC). The colour of the samples were measured day 0 (first day) and after one week of the storage. The results showed that at first day of treatment no significant differences were found in the redness values between control sample and samples treated with Ginger in concentration of 3 % and Nigella in concentration of 1 %. After one week of the storage the highest value for L* (lightness) was observed in control sample (62.5) followed by sample treated with Ginger in concentration of 1 % (54.3) and sample treated with Nigella ( %52.5) in the concentration of 3 %. It was also observed that significant differences in redness for the control sample, sample fed on 2 % of Ginger, sample fed on 2 % of Garlic and sample fed on 3 % of Nigella.