A master’s thesis at the University of Basrah has revealed the impact of carnosic acid on broiler chickens.
Conducted at the College of Veterinary Medicine, the thesis—entitled “The Effect of Spraying Carnosic Acid on the Physical, Chemical, Microbial, and Sensory Characteristics of Broiler Chicken Meat During Refrigerated Storage”—investigated the role of this compound in meat preservation.
The study, submitted by Zahraa Kamil Khudair, aimed to evaluate the efficacy of carnosic acid as a natural antioxidant and antimicrobial agent in enhancing the quality of broiler chicken meat and extending its shelf life under refrigerated storage conditions.
The research examined the effects of different concentrations of carnosic acid. The findings demonstrated a significant improvement in maintaining meat quality, reducing microbial growth, and limiting lipid oxidation, in addition to enhancing sensory attributes compared with the control treatment.
The study recommended the use of carnosic acid as an effective and safe natural additive to improve the quality of broiler chicken meat during refrigerated storage.
Department of Media and Government Communication
