The Effect of Feeding Diets Containing White Fishmeal on Acceptability and Flavor Intensity of Roasted Broiler Chickens

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)

Performance of Commercial Broiler Genotypes on Fish Meal Diets with a Charcoal Supplement

“…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.…”

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

N-3 fatty acid enrichment and oxidative stability of broiler chicken (A review)

“…The effects of starving chicks (DEAN et al, 1971) and withdrawal of fish oil form diet (CARRICK & HAUGE, 1926;ASMUNDSON et al, 1938;MILLER & ROBISCH, 1969) before slaughter on the off-flavour of meat have also been studied with reports of reduced off-flavour. However, these methods may reduce weight gain and levels of deposited n-3 fatty acids, respectively.…”

“…Decreased product quality associated with feeding fish oil prompted investigations to examine the effects of dietary fish meal as an alternative to fish oil on the flavour of broiler chicken meat. The feeding of various levels of fish meal of over 14% has been associated with unacceptable flavours (DEAN et al, 1971;HULAN et al, 1989;RATNAYAKE et al, 1989). In an earlier study, ASMUNDSON and co-workers (1938) replaced 210% (commonly used levels) fish oil with fish meal in broiler diet and reported decreased off-flavour in meat when compared with fish oil.…”

The Effect of Environmental Flock Treatments on Broiler Carcass Quality

“…Cooking loss, color, moisture and fat extract were determined as described by Dean et al (1971). The texture measurements were taken on the pectoralis secundus breast muscle.…”