Diets containing varying levels of fish meal (3-19'/e) were fed to broiler chickens."pt"."lntitrg'-ie and female birds of four different genorypes. After slaughter dnd proce"ssittg, sample birds were roasted without seasoning, and porfiotts of skin, breast ritat a"'d thigh meat were submirted to a taste-panel of i.in" ;odg.r. Each portion *as t.stei by asking,one of the iudges to identify it wheri it i"rt pr"r".tt"d along with t*o comparaSle porqops taken from a control bird. There were 720 such"triangle tests, c^omprised of six.replicate tests within each of the 120 subclasses define? by genotype, sex, nutritional treatment and type of tissue. Flavor differences berween birds fed 3Y" and 9% fish meal were detected with a frequency which was highty significant in skin and breast -m-eqt, but in thigh -eat ih".e'*a" no siEnificait iffeit on flavor until the level of fish meal reached 14%. Neither t"x ior genorype had any influence on the detection of flavor difierences. The practiial significance 6f these findings is discussed.

No abstract

Diets contaiqing 0, 3, 9, 14 and l9Vo white flavor. Tests were also run on cooking losses, fishmeal and a diet containing l5Vo high-fx color, moisturg texture and ether extract. fishmeal were fed to the females of alom-Sigaificant diffeiences were found between the mercial strain of broilers. Activated charcoal control (O7o fishmeal)

Ntcuor-soN, J. W. G., SNoDDoN For personal use only.

No abstract