Study of the effect of addition of extract, licorice root plant in the blood in some recipes Of chicken meat Muhammed K. Al-maliki , Saffa A. Abed ,Ali A. Al-Yaseen

Abstract

In study, the experiment design to know effect of addition of extract licorice root plant in the blood in some recipes
Of chicken meat ,Used ((120) of the type of LOhemen chicks were divided randomly into four groups, the rate of
(30) for each group and the experiment lasted 8 weeks and given feed and food transactions: the first group
(control) was given free licorice root powder and the second group: was added (0.025%) Group III: were added
(0.050%) and Group D: was added (0.075%) of powdered Licorice root plants as well as with
The summary of the study emphasizes that the best ratio of assists Licorice root powder added to, which have a
positive impact on some of the characteristics of the blood of meat such as chicken red blood cells and the volume
of packed blood cells and hemoglobin resulting from the addition of licorice root powder by (0,050%) also have a
positive impact on reducing the proportion of cholesterol in spite of the lack of impact on the white cells and the
not effective and its bad for the greater concentration of total protein and the proportion of cells to the lymph
concentration of glucose