Effect of Different Levels of Saffron Stigma (Crocus sativus L.) on Thigh Meat Quality in Broiler

In order to evaluate the effect of saffron stigma on meat quality in broiler, 250 birds were used in five levels and five replications; 0.015 (SS15), 0.020 (SS20), 0.025 (SS25) and 0.030 g.kg-1 saffron petal (SS30) and control (C). The birds received feed and water ad libitum. At the end of experiment (42d), two birds were slaughtered. Meat quality parameters such as: water holding capacity, drip loss, meat color (L*, a*, b*), pH and Malon Di Aldehyde (MDA) were measured in 1, 3 and 5 days after postmortem. Cooking loss, panel test (including tenderness, juiciness and flavour), dry mater, protein and lipid of meat evaluated in one day after postmortem. The results showed that dry mater, protein, lipid, drip loss, meat color (L*, a*, b*), pH and cooking loss of meat were not significant among treatment. Water holding capacity were decreased significantly in control compared with other treatments (p≤0.05). Malon Di Aldehyde was significantly increased in control compared to other treatments (p≤0.05). Tenderness, juiciness and flavour were significantly decreased in control compared to SS20, SS25 and SS30 treatments (p≤0.05) but tenderness, juiciness and flavour were not significant between control and SS15. The Results showed that saffron stigma has antioxidant properties and it can be improved thigh meat quality in broiler.