Effect of Saffron Petal (Crocus sativus L.) on Thigh Meat Quality in Broiler

In order to evaluate the effect of saffron petals on thigh meat quality in broiler, 250 birds were used in five treatments and five replicates including control (C), 2.5 gr per kilogram saffron petal (Sp2.5), 5 gr per kilogram saffron petal (Sp5), 7.5 gr per kilogram saffron petal (Sp7.5) and 10 gr per kilogram saffron petal (Sp10). The birds received feed and water ad libitum. At the end of experiment (42- day), 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- day postmortem. Cooking loss, panel test (tenderness, juiciness and flavour), dry mater, protein and lipid of meat were evaluated in 1- day postmortem. Water holding capacity, drip loss, meat color (L*, a*, b*), pH and Cooking loss, dry mater, protein and lipid of meat were not significant among treatments. Malon Di Aldehyde increased significantly in C treatment compared with other treatments (P