The Effect of Different Levels of Aqueous Pomegranate Peel Extract on the Physical Traits of Frozen Broiler Carcasses for Different Periods

© The Author(s) 2025. Published by AMO Publisher. This is an Open Access article distributed under the terms of the Creative Commons Attribution License (https:// creativecommons.org/licenses/by/4.0/), which permits unrestricted reuse, distribution, and reproduction in any medium, provided the original work is properly cited. The Effect of Different Levels of Aqueous Pomegranate Peel Extract on the Physical Traits of Frozen Broiler Carcasses for Different Periods Moataz Hamzah Alkenany Animal Production Department, Agriculture College, Al-Muthanna University, Ministry of Higher education and Scientific Research, Iraq Article History: Received: 27.08.2025 Revised: 19.09.2025 Accepted: 24.09.2025 Published: 25.09.2025 Abstract The experiment laboratory of Production, Al-Muthanna University, the period from 30/3/2023 until 30/5/2023, 80 broiler birds (35 days) with similar weights. The study was conducted to determine the effect of aqueous extract of pomegranate peels (AEPP) on some physical characteristics of broiler carcasses stored for different periods. The experiment consisted of two factors: the first factor was the use of pomegranate peels aqueous extract at four levels, namely 0, 10.00, 20.00 and 30.00 ml/ L-1 DW. The second factor included storing meat from broiler meat for four periods, namely 0, 15, 30 and 45 days, at a temperature of -18°C. The results indicated that AEPP helm to a significant increase in the\WHC with a morally decrease in the trickle, thawing and CL. As for meat storage, increasing the duration of meat storage, especially at 45 days, led to a deterioration in the physical traits of broiler meat. The results also show that there was a significant effect of interaction among the treatments of AEPP and the duration of meat storage. Keywords: Aqueous extract of pomegranate peels (AEPP), storage periods of meat, physical characteristics, broiler carcasses. Suggested citation: Alkenany, M.H. (2025). The Effect of Different Levels of Aqueous Pomegranate Peel Extract on the Physical Traits of Frozen Broiler Carcasses for Different Periods. European Journal of Theoretical and Applied Sciences, 3(5), 121-127. https://doi.org/10.59324/ejtas.2025.3(5).13 Introduction Studies indicate that pomegranate peels contain a high percentage of tannins, reaching 25-28%, the most important of these tannin compounds are punicalin, which is known as Grananatine B, and Punicalagin, which is known as Grananatine C, in addition to tannin compounds, the peels contain alkaloids that reach 0.4%, the most important of these alkaloid compounds are isopelletierine, N-methylisopelletierine, and pseudopelletierine (Zhou et al., 2013; Al Salman and Al-Gharawi, 2019). Active compounds play a role in preventing the oxidation of fats, especially (LDL), which has a harmful effect inside the body, affecting health, as it causes blockage of blood vessels, which negatively affects the function of the heart (Gil et al., 2000; Al-Gharawi and Ebade, 2020). The most important of these compounds are phenolic compounds, which are found in large quantities in pomegranate peels and have the ability to prevent oxidation of cells in the body, thus maintaining their vitality (Shalini et al., 2014; Al-Gharawi et al., 2018). The tanins found in pomegranate cortex troubleshooting influential the digestive of system, the most important of which is stomach acidity, the most prominent, of which is caused by increased, secretion of hydrochloric, acid from stomach, or due to an imbalance in the acid neutralization process inside the stomach due to a lack of some enzymes, tannins reduce the effect of hydrochloric acid secreted from the stomach and stimulate, some secreted ,enzymes to facilitate the digestion, process (Ghazaleh et al., 2013). Pomegranate peels, contain tannic acid, which helps the body fight the herpes virus by preventing it from, performing its role inside the cell (Aarthi, 2010). It depends on how long poultry meat can be stored without being spoiled, or what is expressed as the shelf life of meat, mainly at the storage temperature, in addition to the degree of freshness of the meat, its temperature during transportation to the cold store, and the type of packaging used for packaging, chicken carcasses stored below 32°F will remain fit for human, consumption for a few weeks, at a time when carcasses stored at a temperature of 60°F remain fit for human, consumption only for several hours. At the home refrigerator, it is possible to store chicken that is 2-3 days old at a temperature of 40 degrees F or less. As for cut or minced chicken, its storage period should not exceed one day (Al-Fayadh and Naji, 1989). The current study aims to demonstrate the effect of using aqueous extract of pomegranate peels (AEPP) on some physical characteristics of broiler meat stored for different periods. Materials and Methods The experiment was conducted in the poultry laboratory of the Department of Animal Production, College of Agriculture, AlMuthanna University, from 30/3/2023 until 30/5/2023. A total of 80 broiler birds (35 days), with similar weights. The experiment was conducted to determine the effect of AEPP on some physical characteristics of broiler carcasses stored for different periods, the experiment consisted of two factors: the first factor was the use of pomegranate peels aqueous extract at four levels, namely 0, 10.00, 20.00 and 30.00 ml/ L-1 of DW. The second factor included storing meat from broiler meat for four periods, namely 0, 15, 30 and 45 days, at a temperature of -18°C. Birds were brought from local markets with similar weights, before slaughter, the birds fasted for 12 hours to reduce contamination during the preparation process, then the birds were slaughtered according to the traditional method used in Iraq for slaughtering chickens, after the scalding and cleaning process, it was packed in vacuum bags of polyethylene, stored in the refrigerator at 5°C for 24 hours, cut the carcasses into main cuts (breast, thighs and the drumstick), bone and fatty tissue were removed, took slices of breast, thigh and drumstick meat together, and cut them 1.5 cm thick and weighing 100 grams each, then, these samples were surface washed. The samples were placed individually (breast, thigh, and drumstick) together in vacuum-sealed polyethylene bags, tightly closed. Samples were taken to measure the physical characteristics of broiler meat, which were Water Holding Capacity (WHO), drip, thawing and cooking loss. Pomegranate peels were brought from local markets in Muthanna Governorate, it was dried at room temperature (25 °C) for 10 days, then it was ground using a small electric grinder (Chinese-made), to be in powder form to be ready to conduct the aqueous extraction process according to the method used by Hernandez et al. (1994), this was done by mixing 200 grams of pomegranate peel powder with 1000 ml of distilled water using an electric blender (Chinesemade), then expose the solution to a temperature of 60 °C for 60 minutes, then leave the solution for 24 hours at room temperature, then filter the solution using filter paper to get rid of impurities and the extract is ready for experimentation. Results and Discussion Table 1 shows the effect of using different levels of AEPP on the meat of broilers stored for different periods on the water holding capacity, there was a significant effect of the aqueous extract parameters on the water holding capacity, all treatments of AEPP showed a significant effect (P≤0.05) compared to the control treatment. The same table shows that at the beginning of the experiment and for 15 days it was stored in the freezer, it was noted that all at a level of 30.00 ml/ L-1 of DW, led to a significant increase in water holding capacity compared to the level of 10 ml/liter of water, which showed a significant increase compared to the control treatment, there were no significant differences between levels 10 and 20 ml aqueous extract of pomegranate peels (AEPP) 30.00 ml/ L-1 of water, as well as levels 20 and 30 AEPP/liter of water, when meat was stored for 30 days, treatment with AEPP at a concentration of 30 ml , there was a significant increase for every liter of water, compared to the levels of 10 and 20 ml/liter of water, which showed a significant increase compared to the control treatment. At the general average throughout the experiment, it was noted that the levels of 20 and 30 ml/liter of water showed a significant increase compared to the level of 10 ml/liter of water, which showed a significant increase compared to the control treatment. As for the factor of storage periods of meat, it is noted that the duration of storage has a significant effect on the ability to hold water. All periods of storing meat led to a deterioration in the ability to hold water compared to not storing meat. Large storage periods of 30 and 45 days led to a significant decrease in portability compared to a storage period of 15 days, which decreased significantly compared to not storing meat. Regarding the interaction, it is noted that there is a significant effect between the AEPP and the duration of storage. AEPP, at a concentration of 30.00 ml/ L-1 of DW at a storage period of 0 days, showed the highest rate of water-holding capacity, which reached 11.73, compared to the control treatment at a storage period of 45 days, the rate was 4.37. The significant improvement in the treatments of AEPP to it containing, especially pectin compounds, which one may facilitate for process of protein degradation, this allows water to penetrate between the meat protein molecules, therefore, the binding between water and protein increases as a result of lower pH (Akuru et al., 2020). Table 1. Impact of AEPP on Meat of Broilers Stored for Different Periods on the Water Holding Capacity AEPP (ml/ L) Stored periods (days) Mean 0 15 30 45 0 7.47 Ac 6.39 Bc 5.51 Cc 4.37 Dc 5.94 c 10 9.92 Ab 9.02 Bb 8.47 Bb 7.35 Cb 8.69 b 20 10.82 Aab 9.95 ABab 9.19 Bb 8.75 Ba 9.68 a 30 11.73 Aa 10.63 ABa 10.22 Ba 9.64 Ba 10.55 a Mean 9.98 A 9.00 AB 8.35 B 7.53 B 8.72 L.S.D0.05 AEPP Stored periods Interaction 0.987 0.987 1.775 Note: The different small letters vertically indicate a significant differences among the means AEPP at a significance level of 0.05. The different horizontally capitalized letters indicate that there are significant differences among the means storage periods for broiler meat at a significance level of 0.05. Table 2 indicates the effect of different levels of AEPP on the meat of broilers stored for different periods in the thawing loss. AEPP has a significant effect on the thawing loss compared to the control treatment. The level of 30 ml of AEPP showed a significant decrease, at a rate of 9.57, compared to the level of 20 ml/l (10.66), which decreased via to T1, which averaged 12.71. There were no significant differences between levels 0 and 10, as well as between levels 10 and 20 ml AEPP/liter of water. As for the duration of meat storage, it is noted that the duration of meat storage has a significant effect on the thawing loss. Long periods of storage (45 days) showed a significant increase in the exuded liquid, at a rate of 11.12, compared to a storage period of 30 days, which averaged 9.92, which did not differ significantly with a storage period of 15 days, which averaged 9.19, while it differed significantly with a storage period of 0 days, which averaged 8.90. There were no significant differences between storage periods of 0 and 15 days, as well as between storage periods of 15 and 30 days. Its significant effect of the interaction between of the levels of AEPP and the duration of meat storage. The treatment gave a water extract level of pomegranate peels of 30 ml / liter from water at a storage period of 0 days, the lowest rate for the thawing loss, which was 7.55, compared to the level of 0 AEPP at 0 days of storage for meat, which gave the highest rate, which amounted to 12.71. Table 2. Impact of AEPP on Meat of Broilers Stored for Different Periods on the Thawing Loss AEPP (ml/ L) Stored periods (days) Mean 0 15 30 45 0 9.98 Cc 10.25 BCc 11.07 Bc 12.71 Ac 11.00 a 10 9.18 Bb 9.44 Bb 10.16 Bbc 11.54 Ab 10.08 ab 20 8.89 Ba 8.96 Ba 9.68 ABb 10.66 Ab 9.55 b 30 7.55 Ca 8.09 BCa 8.75 ABa 9.57 Aa 8.49 c Mean 8.90 C 9.19 BC 9.92 B 11.12 A 9.78 L.S.D0.05 AEPP Stored periods Interaction 1.013 1.013 2.887 Note: The different small letters vertically indicate a significant differences among the means the AEPP at a significance level of 0.05. The different horizontally capitalized letters indicate that there are significant differences among the means storage periods for broiler meat at a significance level of 0.05. The active compounds contained in pomegranate peels reduce the percentage of thawing loss, as a result of ionic strength as well as the lack of interaction between proteins, consequently, the increase in water binding sites increases water retention between muscle fibers, which reduces the amount of exuded fluid (Gullón et al., 2020). Table 3 shows impact of different levels of AEPP on broiler meat stored for different periods on the drip loss, it was noted that AEPP has a significant effect on the drip loss compared to the control treatment. The level of 30 ml of AEPP per liter of water showed a significant decrease, which reached an average of 8.49, compared to the level of 20 ml/liter of water (a rate of 9.55), which in turn showed a significant decrease compare to the control treatment, which had a rate of 11.00. As for the meat storage periods, a significant increase in drip loss was observed when meat was stored for 45 days, at a rate of 14.15, compared to the storage period of 30 days (an average of 13.09), which showed a significant increase, compared to the control and 15-day storage treatments, the coefficients reached 11.61 and 12.17, respectively. There was a significant effect of the interaction between the levels of AEPP and the meat storage periods. The AEPP for a level of 30 ml / liter from water and a storage period of 0 days showed the lowest rate of loss upon thawing, which reached a rate of 10.61, compared to the level of 0, AEPP at a storage period of 45 days, which averaged 15.27. The reason for the decrease in the amount of drip loss in the treatments of AEPP is due to the increase in the percentage of charges facing the proteins, which increases the water binding sites, which increases their moisture content (Sharma and Yadav, 2020). Table 3. Impact of AEPP on Meat of Broilers Stored for Different Periods on the Drip Loss AEPP (ml/ L) Stored periods (days) Mean 0 15 30 45 0 12.79 Ca 13.45 Ca 14.28 Ba 15.27 Aa 13.95 a 10 11.76 Cb 12.39 Cb 13.54 Bab 14.93 Aa 13.16 b 20 11.25 Cbc 11.77 Cbc 12.82 Bb 13.76 Ab 12.40 b 30 10.63 Cc 11.08 Cc 11.72 Bc 12.62 Ac 11.51 c Mean 11.61 C 12.17 C 13.09 B 14.15 A 12.76 L.S.D0.05 AEPP Stored periods Interaction 0.763 0.763 0.922 Note: The different small letters vertically indicate a significant differences among the means the AEPP at a significance level of 0.05. The different horizontally capitalized letters indicate that there are significant differences among the means storage periods for broiler meat at a significance level of 0.05. Table 4 shows the effect of different levels of AEPPon broiler meat stored for different periods of cooking loss. The table indicates that AEPP has a significant effect on cooking loss, it was noted that a AEPP at a concentration of 30 ml/liter of water, which averaged 14.54, compared to the concentration from 10 m l/ liter of water, the average was 15.97, which did not differ significantly with the concentration of 20 ml/liter of water, which reached 15.21, while the control treatment showed the highest rates, which amounted to 16.58. Table 4. Impact of AEPP on Meat of Broilers Stored for Different Periods on the Cooking Loss AEPP (ml/ L) Stored periods (days) Mean 0 15 30 45 0 15.72 Ca 16.26 Ca 16.92 Ba 17.43 Aa 16.58 a 10 14.92 Cb 15.77 Ca 16.22 Bab 16.96 Aab 15.97 ab 20 14.27 Cbc 14.94 Cb 15.48 Bbc 16.15 Abc 15.21 bc 30 13.69 Cc 14.22 Cb 14.87 Bc 15.36 Ac 14.54 c Mean 14.65 C 15.30 BC 15.87 B 16.48 A 15.58 L.S.D0.05 AEPP Stored periods Interaction 0.819 0.819 1.021 Note: The different small letters vertically indicate a significant differences among the means AEPP at a significance level of 0.05. The different horizontally capitalized letters indicate that there are significant differences among the means storage periods for broiler meat at a significance level of 0.05. As for storage periods, it is noted that there was a significant effect on cooking loss. The storage period of 45 days showed a significant increase in cooking loss, which averaged 16.48, compared to the storage period of 30 days, which averaged 15.87, which in turn showed a significant increase compared to the 0-day storage period, which averaged 14.65, did not differ significantly with the storage period of 15 days, which averaged 15.30. There was a significant effect of the interaction between the parameters of AEPP and the duration of meat storage. The control treatment with a meat storage period of 45 days showed the highest rate of cooking loss, which amounted to 17.43, compared to the treatment of AEPP at a concentration of 30 ml/liter of water at a storage period of 0 days, the average was 13.69. 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