The Effect of Cod Liver Oil Upon Flavor in Poultry Meat

Carrick, C. W.; Hauge, S. M.

doi:10.3382/ps.0050213

Cited by 19 publications

(9 citation statements)

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“…The method of cooking may also affect the flavor of meat from chickens fed fish oil. No unusual tastes were observed in chickens fed 20 g/kg cod liver oil when their meat was fried and served warm, but a fishy flavor became apparent when the meat cooled, and a definite unpleasant flavor was observed when the chicken was stewed or roasted (57). The susceptibility of different tissues to the development of off-flavors is also variable.…”

Section: Oxidative Stability and Organoleptic Quality Of N-3 Pufa-enrmentioning

confidence: 99%

n−3 fatty acid enrichment of edible tissue of poultry: A review

Rymer

Givens

2005

Lipids

216

150

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There is clear evidence of the nutritional benefits of consuming long-chain n-3 PUFA, which are found predominantly in oily fish. However, oily fish consumption, particularly in the United Kingdom, is declining, as is the consumption of all meats with the exception of poultry, which has increased in consumption by 73% in the last 30 yr. This pattern, if less marked, is reflected throughout Europe, and therefore one means of increasing long-chain n-3 PUFA consumption would be to increase the long-chain n-3 PUFA content in the edible tissues of poultry. This review considers the feasibility of doing this, concentrating particularly on chickens and turkeys. It begins by summarizing the benefits to human health of consuming greater quantities of n-3 FA and the sources of n-3 PUFA in the human diet. The literature on altering the FA composition of poultry meat is then reviewed, and the factors affecting the incorporation of n-3 PUFA into edible tissues of poultry are investigated. The concentration of alpha-linolenic acid (ALA) in the edible tissues of poultry is readily increased by increasing the concentration of ALA in the birds' diet (particularly meat with skin, and dark meat to a greater extent than white meat). The concentration of EPA in both white and dark meat is also increased when the birds' diet is supplemented with EPA, although supplementing the diet with the precursor (ALA) does not result in a noticeable increase in EPA content in the edible tissues. Although supplementing the birds' diets with relatively high concentrations of DHA does result in an increased concentration of DHA in the tissues, the relationship between dietary and tissue concentrations of DHA is much weaker than that observed with ALA and EPA. The impact that altering the FA composition of edible poultry tissue may have on the organoleptic and storage qualities of poultry products is also considered.

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Section: Oxidative Stability and Organoleptic Quality Of N-3 Pufa-enrmentioning

confidence: 99%

n−3 fatty acid enrichment of edible tissue of poultry: A review

Rymer

Givens

2005

Lipids

216

150

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“…Certain intensely flavored feedstuffs, when consumed by hens, have been shown to cause off-flavors in fresh and stored shell eggs; these include garlic, cod liver oil, onions, rape, turnips and cabbage (Carver et al, 1955;Vondell and Put-nam, 1945;McCammon et al, 1934;Winter and Funk, 1951). Certain fish oils and fish products may impart off-flavors to poultry as reported by Carrick and Hauge (1926), Marble et al (1938), Asmundson et al (1938), Cruickshank (1939) and Edwards and May (1965). Maw (1935) found that feeding singlegrain rations resulted in corn-fed poultry being the most flavorful and moist, with barley second, oats third and wheat last.…”

Section: Introduction H Igh Feed Costs Have Resulted In a Searchmentioning

confidence: 88%

Evaluation of Waste Activated Sludge (Citrus) as a Poultry Feed Ingredient

et al. 1976

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Cobb color-sexed broilers were fed diets containing either 0.0, 2.5, 5.0 or 10.0 percent citrus sludge. Three replications of ten males and ten females each were randomly selected from each treatment at the end of the eight-week feeding period. No significant (P < 0.05) differences among levels of citrus sludge were found in carcass weight, percent cooking loss, shear force or sensory evaluation.Eggs collected from Babcock B-300 hens fed diets prepared with citrus sludge at levels of 0.0, 2.5, 5.0, 7.5 and 20.0% were examined for differences in yolk color and development of off-flavors. Color differences (P < 0.05) were observed by reflectance colorimetery and the taste panel. The hue of the yolks increased (was more orange) as the dietary citrus sludge levels were increased. No significant flavor differences were detected by the taste panel for either the yolk or albumen.

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“…Sources of n-3 fatty acids for broiler diets 6.1. Fish oil and fish meal Most studies on the n-3 fatty acid enrichment of poultry meat through dietary sources have focused on the use of marine sources of n-3 fatty acids especially fish oil and fish meal (CARRICK & HAUGE, 1926;MARION & WOODROOF, 1963;EDWARDS & MAY, 1965;MILLER et al, 1967a,b;MILLER & ROBISCH, 1969;HULAN et al, 1988;ACKMAN et al, 1988;HULAN et al, 1989). Studies cited above reported substantial enhancement of EPA, DHA, and other n-3 fatty acids in the tissues of chickens with the supplementation of various fish oil or fish meal in the diets.…”

Section: Dietary Manipulation Of Lipid Composition Of Poultry Meatmentioning

confidence: 99%

“…The feeding of fish oil have been reported to strongly influence flavour and storage quality of carcass. In an early study, CARRICK & HAUGE (1926) reported significant off-flavour in meat samples from chickens fed 4% dietary cod liver oil. EDWARDS and MAY (1965) using untrained panellists, reported that meat samples from broilers fed menhaden oil alone were poorer in flavour (using mean flavour scores) than those fed menhaden in combination with plant seed oils.…”

Section: Dietary Manipulation Of Lipid Composition Of Poultry Meatmentioning

confidence: 99%