Mansoura University, Faculty of AgricultureJournal of Animal and Poultry Production2090-364211120200101Egg Quality Effect by Breeder Ages and Egg Storage177775910.21608/jappmu.2020.77759ENHemin NuraddenMohammedDepartment of Animal Sciences, college of Agricultural Engineering Science, University of Sulaimani, Sulaimani, IraqJournal Article20200317The study was conducted to investigate the effects of age of broiler breeder (30 and 45 weeks), storage period (2, 4, 6 and 8 days) and their interactions on egg quality traits of the Ross-308 broiler breeder eggs. The experiment included the measurements of the egg quality characteristics in the research laboratory. Results from this study were summarizing as: age of broiler breeder had significant effect (p ≤ 0.05) on some quality traits of the eggs such as: egg weight, albumin weight, yolk weight, Haugh unit, yolk height, yolk index, Storage period had significant effect (p ≤ 0.05) on egg weight, albumin weight, Haugh unit, yolk index.<br /> Mansoura University, Faculty of AgricultureJournal of Animal and Poultry Production2090-364211120200101Influence of Probiotic (Miaclost) Supplementation on Carcass Yield, Chemical Composition and Meat Quality of Broiler Chick9127776710.21608/jappmu.2020.77767ENNasrin H.AzizDepartment of Animal Science, College of Agricultural Engineering Sciences, Sulaimani University, Sulaimani, Iraq.Z. K.KhidhirDepartment of Animal Science, College of Agricultural Engineering Sciences, Sulaimani University, Sulaimani, Iraq.Zainab O.HamaDepartment of Animal Science, College of Agricultural Engineering Sciences, Sulaimani University, Sulaimani, Iraq.N. A.MustafaDepartment of Animal Resources, College of Agricultural Sciences, SalahAldin University, Erbil, Iraq. Journal Article20200317The Aim of this study was study the influence of probiotic (MiaClost) supplementation on carcass yield, chemical composition and meat quality of broiler chick. The experiment applied on one week old chicks to the following treatments: Control: (control treatment: 0.00 MiaClost /liter of drinking water), T2: (adding 0.160 gm. MiaClost /liter of drinking water), T3: (adding 0.175 gm. MiaClost /liter of drinking water), T4: (adding 0.190 gm. MiaClost /liter of drinking water). After 42 day of experimental period, the parameters results were, results of live body weight, carcass weight traits showed in significant (p<0.01) differences among treatments, results of chemical composition, showed that supplement of probiotic lead to significant (p<0.01) decrease moisture percentages in breast and thigh meat, significant (p<0.01) increase protein percentages in breast and thigh meat, while in significant (p<0.01) effect in Fat and Ash of two type of meat. For physical traits, the probiotic supplementation not effect on pH of Breast and thigh meat, while lead to significant (p<0.01) increase in water holding capacity percentages in breast and thigh from 2nd treatment and decrease in 3rd treatment group, cooking loss affect significantly (p<0.01) by using probiotic, that breast and thigh meat in 3rd treatment has higher percentages, while the lowest percentages recorded in breast and thigh meat of 2nd treatment. <br />