Influence of dietary lipid sources on sensory characteristics of broiler meat

Abstract

________________________________________________________________________________ AbstractA study was conducted to determine the influence of different dietary lipid sources and inclusion levels on sensory characteristics of chicken breast meat. Eight isoenergetic (15.1 MJ AME/kg DM) and isonitrogenous (223 g CP/kg DM) diets were formulated, using high oleic sunflower oil (HOSO), sunflower oil (SO), fish oil (FO) and tallow (T) at 30 g/kg and 60 g/kg inclusion levels. Eight hundred, day-old Ross 788 broiler males were randomly allocated to the eight treatments (n = 100) and further subdivided into four replicates/treatment (n = 25). All birds receive a commercial starter diet for the first 14 days, where-after the experimental diets were fed for 28 days. At 42 days of age, three birds/replicate (n = 12/treatment) were randomly selected, weighed and slaughtered at a commercial abattoir. Breast muscles were removed from the chilled carcasses (4 °C) and de-skinned. Meat samples were wrapped in aluminium foil and steamed (200 °C) before cutting into smaller pieces (2.5 cm 3 ) and served to the respondents (n = 75) of a consumer panel. Each respondent tasted eight meat samples while completing a nine-point hedonic scale questionnaire. Meat samples of the HOSO treatment were preferred, while FO samples were the least acceptable to the respondents. These results suggested that dietary lipid sources could be used to manipulate sensory characteristics of broiler breast meat according to consumer preferences. ________________________________________________________________________________

Kualitas Fisik dan Organoleptik Bakso Berbahan Dasar Daging Ayam Broiler yang Diberi Pakan dengan Suplementasi Tepung Purslane (Portulaca oleraceae)

“…Tidak adanya perbedaan nyata terhadap tingkat kesukaan konsumen pada atribut aroma, rasa dan cita rasa bakso daging ayam pada penelitian ini kemungkinan juga disebabkan tanaman purslane tidak mengandung TMA yang menyebabkan off-odour atau off-flavour seperti pada daging ayam yang mendapat suplementasi asam lemak omega-3 yang bersumber dari laut. Hasil yang diperoleh ini didukung dari penelitian sebelumnya yang mendapatkan bahwa panelis tidak bisa membedakan tingkat kesukaan secara hedonik pada daging dada yang menggunakan ransum dengan penambahan sunflower seeds tinggi asam oleat (Hugo et al, 2009). Lebih lanjut Betti et al (2009) menambahkan bahwa penggunaan flaxseeds sampai level 17% pada ransum tidak memengaruhi uji hedonik (tekstur, flavor, after taste, overall) pada daging dada ayam.…”

Impact of Adding Serotonin, Tryptophan and Optifeed in Drinking Water on Broiler Behavior, Performances Growth and Some Biochemical Traits of Blood

“…The birds from each replicate was randomly selected to measuring body weight, and gain, feed intake and FCR, water consumption, mortality, liver and gizzard relative weights, uniformity%, production index (PI), feasibility or economic profit were calculated. As based in the method of Hugo et al, (2009), at the end of study six samples of thigh and breast meat from each treatment were chilled in (4 °C) and frozen at (-20° C) for 7 days before sensory analyses, the samples of meat were prepared, then served to the sensory tests. Hedonic scale (1 to 7) was used for aroma, taste, tenderness, juiciness, and acceptance analysis.…”

A balanced perspective on animal welfare for improved meat and meat products

“…Tenderness is one of the most important meat quality characteristics that influence consumers' perceptions. It is considered a complex multi-factorial trait, which has been described according to the actomyosin effect of myofibrillar proteins, the background effect of connective tissue, and the bulk density or lubricating effect of fat (Hugo et al, 2009;Naveena et al, 2011;Joo et al, 2013). This is because as the animal advances in age, the collagen in connective tissues becomes more complex and stronger.…”