الفهرس 
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Abstract
A total of 120 broiler (20 days old) chicks was classified into 6 groups (20 broiler chicks each). The groups were fed on rations containing N/gel/a sativa L. seeds at different concentrations as shown in the following Table:
Concentration (%) Period of Feeding
Groups No. of birds of Nigella sativa in ration (days) —
First 20 0.5 20
Second 20 1.0 20
Third 20 1.5 20
Fourth 20 2.0 20
Fifth 20 2.5 20
Control 20 Untreated 20
Following feeding broiler chicks for 20 days, 12 broiler chicks were slaughtered from each group. The blood samples were collected for biochemical analysis then breast and thigh muscles of each group were taken immediately to the laboratory and examined physically, chemically, microbiologically and histopathologically. The obtained results revealed the following:
1. ORGANOLEPTIC EXAMINATION of both thigh and breast muscles
revealed that the colour of meat was red and homogenous at 2.5%
concentration, while at 2% and 1.5% concentrations it was bright and
light red. On the other hand, it was patchy (pale white and red patches)
in control and each of the groups fed on rations containing 1 or 0.5
N/gel/a sat/va L. seeds. The flavour was spicy and nearly similar to
spiced mutton meat in muscles obtained from birds fed on ration containing 2 or 2.5% Niiella sat/va L. seeds. However, other treated and control groups had normal little odour. The taste of the meat was excellent, very good, good, fair and acceptable for groups fed on rations containing 2.5, 2, 1.5, 1 and 0.5% N/gel/a sat/va L. seeds and control group, respectively. The texture of the meat was firm on touch in both groups fed on rations containing either 2.5 or 2% N/ge/Ia sat/va L. seeds and soft on touch in other treated and control groups.
Physical examination also revealed that the mean values of thermal shrinkage in thigh muscles from groups fed on rations containing 2.5, 2, 1.5, 1 or 0.5% N/gel/a sat/va L. seeds and control group were 67.38±0.30, 65.92±0.69, 63.94±0.82, 63.12±0.47, 62.19±0.58 and 61.18±0.99, respectivey anwh4[o, in breast muscles the mean values of thermal shrinkage percentage were 74.59±0.57, 74.28±0.39, 73.25±0.61, 72.66±0.67, 71.87±0.40 and 71.11±0.73, respectively. Also, the mean values of water holding capacity percentage in thigh muscles were 73.67±0.29, 73.89±0.28, 67.62±0.42, 66.08±0.56, 62.16±0.75 and 59.58±0.50, while in breast muscles were
68.37±0.42, 68.43±0.25, 66.69±0.54, 63.14±0.49, 61.01±0.30 and
58.72±0.74, respectively. The mean values of plasticity percentages in thigh muscles were 0.358±0.005, 0.353±Q.004, 0.346±0.005, 0.337±0.003, 0.325±0.005 and 0.322±0.007, while in breast muscles the mean values were 0.362±0.007, 0.368±0.006, 0.370±0.004, 0.352±0.007, 0.343±0.005 and 0.322±0.012, respectively.