الفهرس 
INTRODUCTIONOnly 14 pages are availabe for public view
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Abstract
Chicken meat occupy a unique place in human diet due to its specific nutritional and digestible value, healthy food which is low in fat and cholesterol, it is considered an excellent source of protein of a high biological value in addition to be easily prepared and cooked which allow a good variety aspects for the consumers demands.
In Egypt, increased demand of animal proteins presents a serious problem and among the planned projects to resolve such problem is the concentration on chicken industry as rapid and more economic source of proteins.
A total of 180 broiler carcass samples were collected (3 groups, 60 each, 100 grams) immediately after slaughtering in Dakahlia Governorate, Egypt and transported to the Meat Hygiene Laboratory, Department of Food Control, Zagazig University.
In the laboratory, the broiler carcass samples were divided into three groups (marketed, untreated and probiotic treated (poultry star®) group).