Impact of utilizing liquid methionine in drinking water for broiler chicks' on some meat traits

The present study purpose was evaluated the impact of supplying a portion of the chick's liquid methionine needed by drinking water using a commercially available source of liquid methionine on some meat traits, for this purpose the experiment will be applied on one week old chicks to the following treatments: control treatment: (adding 0.00 ml liquid methionine/liter of drinking water), T1: (adding 0.25 ml of liquid methionine/liter of drinking water), T2: (adding 0.50 ml of liquid methionine/liter of drinking water), T3: (adding 0.75 ml of liquid methionine/liter of drinking water). The results of chemical composition showed significant effect of liquid methionine in moisture, protein percentages of breast and thigh meat, and effect on fat percentages of breast meat. For physic-chemical traits results, adding liquid methionine significantly decreased cooking loss percentages and not effect on other physic-chemical traits. The results of essential amino acids percentages in breast meat showed that the meat of chicks received 0.75 ml of liquid methionine recorded the highest percentages of isoleucine, leucine, phenylalanine, lysine and arginine percentages, while the meat of chicks received 0.25 ml of liquid methionine recorded the highest percentages of methionine and valine percentages, while results of essential amino acids percentages in thigh meat, The highest percentages of isoleucine and valine recorded in meat of chicks received 0.75 ml of liquid methionine, while highest percentages of phenylalanine, lysine and methionine recorded in meat of chicks received 0.25 ml of liquid methionine, while for histidine percentage recorded in meat of control group. Results of sensory evaluator revealed adding liquid methionine significant effect (p