Flavor Associated With Fish Meal in Diets Fed to Broiler Chickens

Dean, Paul; Lamoreux, W. F.; Proudfoot, F. G.; Aitken, J D

doi:10.4141/cjas69-002

Cited by 16 publications

(7 citation statements)

References 2 publications

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“…Thus in five of the experiments no difference in meat flavour quality was found between sixes in agreement with previous findings (Dean et al, 1969), while one of the experiments supported the findings of Rojas et al (1969) that male chickens have superior meat flavour quality compared with female. The observed effect of sex might, however, have occurred by chance.…”

Section: Meat Ffacoiir Qualitysupporting

confidence: 91%

Influence of Residual Lipids on the Nutritive Value of Fish Meal

Opstvedt¹,

Nygård²,

Olsen³

1971

Acta Agriculturae Scandinavica

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Actn Agricdturce Scarzdirzavica 21 (1971) 126 J. Opstcedt et al. Experimental hfealsWhole fish meal, produced in a commercial reduction plant' from fresh herring (Clrrpealinrengris) caught in the North Sea in November 1968 and dricd in a direct hot air rotary dryer,was thoroughly mixed and divided into five parts which were given the following treatments within 1 hour of drying: hfeal I: Untreated-control hieal 11: Added 400 pprn 1.2-dihydro-6-ethoxy. 2,2,4trimethyl quinoline (ethoxyquin, EMQ, Santoquina)* Meal 111: Added 750 ppm E M Q hleal 1V: Added 1 000 pprn di-tert-butyl-p-hydroxy tolu-Mesl V: Solvent extracted3 ene (BHT) Aiinlyticnl ritetltodsSamples for various chemical determinations were taken by aslotted tubesampler from the fresh Courtesy of Stord Bartz Industri A/S. Bergen, Norground meat from two chickens from each group (two tests per treatment) according to the method of Tarladgis et al. (1960) except the TBA reagent way. Bruxelles, Belgium. Courtesy of hlonsanto Europe S.A., 1 PIace hladore, Esso Solvent 3, b.p. 60-95°C. Acrn Agricirliirrrc Scandinaricn 21 (1971)

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Section: Meat Ffacoiir Qualitysupporting

confidence: 91%

Influence of Residual Lipids on the Nutritive Value of Fish Meal

Opstvedt¹,

Nygård²,

Olsen³

1971

Acta Agriculturae Scandinavica

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“…High dietary levels of FM may also produce off-flavours in broilers. Dean et al (1969) reported detectable flavours in broilers fed 9% FM. Recommendations of other authors concur with this report (Scott et al 1982;Leeson and Summers 1997).…”

Section: Oxidative Stability and Sensory Qualitymentioning

confidence: 95%

Alternatives for enrichment of eggs and chicken meat with omega-3 fatty acids

González-Esquerra¹,

Leeson²

2001

Can. J. Anim. Sci.

152

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González-Esquerra, R. and Leeson, S. 2001. Alternatives for enrichment of eggs and chicken meat with omega-3 fatty acids. Can. J. Anim. Sci. 81: [295][296][297][298][299][300][301][302][303][304][305]. Interest on the enrichment of eggs and poultry meat with omega-3 fatty acids (n-3 FA) has increased given their important role in human metabolism. The inclusion of n-3 FA into eggs and poultry meat is achieved by feeding ingredients such as flaxseed, fish oil, fish meal, marine algae and canola to birds. However, problems in various production parameters and sensory quality of eggs and meat may arise. The former possibly caused by antinutritional and physiological effects and the latter influenced by the interaction of volatile substances. Possible increases in formulation costs also deserve attention.Strategies to ameliorate these undesirable effects include limiting the inclusion levels of n-3 FA sources, time of feeding, mixing different n-3 FA sources in commercial rations, and including high levels of vitamin E along with high-quality ingredients. A mild heat treatment may eliminate some of the drawbacks of feeding flaxseed to birds.Key words: Omega-3, flaxseed, flax, menhaden oil, eggs, chicken meat González-Esquerra, R. et Leeson, S. 2001. Solutions de rechange pour l'enrichissement de la viande de volaille et des oeufs avec les acides gras oméga-3. Can. J. Anim. Sci. 81: 295-305. L'enrichissement des oeufs et de la volaille avec les acides gras oméga-3 (AG n-3) suscite de plus en plus d'intérêt à cause du rôle important des AG n-3 dans le métabolisme de l'être humain. Pour enrichir les oeufs et la viande, on sert aux oiseaux des graines de lin, de l'huile et de la farine de poisson, des algues et du canola. Malheureusement, cette pratique peut poser des difficultés au niveau de certains paramètres de production ou de la qualité organoleptique des oeufs. La première difficulté résulte peut-être d'effets physiologiques ou anti-nutritionnels, et la seconde, de l'interaction de composés volatils. Il convient aussi de s'attarder à la hausse éventuelle du coût des rations.Plusieurs stratégies permettraient d'atténuer ces effets indésirables : réduire la quantité de sources de AG n-3, mieux choisir le moment où l'on nourrit les animaux, ajouter d'autres sources de AG n-3 aux aliments commerciaux et utiliser plus de vitamine E ainsi que des ingrédients de meilleure qualité. Un léger traitement thermique pourrait éliminer certains problèmes associés à l'utilisation des graines de lin.Mots clés: Oméga-3, graines de lin, lin, huile de menhaden, oeufs, viande de volaille It is known that omega-3 fatty acids (n-3 FA) have potential in the prevention and treatment of cardiovascular diseases, some autoimmune disorders, diabetes, and some types of cancer aside from their important role in neuronal development. Research has shown that the current patterns of n-3 FA consumption in most of the Western countries are less than recommended values (for a review, see Simopoulus 2000). These findings have stimulated interest in i...

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“…It should be noted that Dean et al (1969Dean et al ( , 1971 reported that an undesirable fish flavor translocation to the edible carcass occurred when the fish meal content of the diets used in these experiments exceeded 15%. These authors concluded that broilers fed diets containing 20% fish meal had an unacceptable fishy flavor.…”

Section: Resultsmentioning

confidence: 91%

“…A carcass flavor study conducted on the birds of Experiment 1 and 2 was reported elsewhere by Dean et al (1969Dean et al ( , 1971). …”

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confidence: 99%