The role of dietary fat in the quality of fresh and frozen storage turkeys

Abstract

Summary Groups of turkeys were fed, for eight weeks prior to slaughter, diets varying in the type of animal protein concentrate (fish meal vs. meat scraps) and varying in degree of unsaturation and kind of vegetable oil present (coconut oil vs. linseed oil). Chemical and organoleptic analyses of the fresh and stored carcasses established the following points: Differences in fatty acid composition of dietary fat of turkeys have a marked effect on the fatty‐acid composition of carcass fat and correspondingly play a decisive role in the storage life of the turkey carcass. Typically fishy flavors and odors in roasted turkey meat, which can be caused by feeding fish (oil) products, can also be produced in the absence of fish products by a highly unsaturated vegetable oil, linseed oil. The fishy flavor is present in the roasted, freshly slaughtered turkey and apparently increases very little if any in intensity during storage.

Relationships among Diet Composition, Fleshing, Fatness, and Edible Quality of Female Roasting Turkeys

“…Off-flavors other than fishy were reported in one or more portions of turkeys in all diet-age groups (Table 4), confirming previous findings of the U. S. Bureaus (1944) and the more recent findings of Swickard et al (1952Swickard et al ( , 1953 and of Klose et al (1951Klose et al ( , 1953. Off-flavors that the panel members detected but were unable to identify were also found in one or more portions of turkeys in all diet-age groups, according to the data in Table 4.…”

The Influence on Palatability of Certain Grain Combinations, Fish Solubles and a Vitamin B12-Aureomycin Supplement in Poultry Rations ,

“…These findings are in accord with those reported by other workers-that the fishy flavor may be found in both birds receiving fish solubles and those not receiving fish solu-bles. Klose et al (1951) reported that fishy flavors and odors in roasted turkeys, observed when feeding fish (oil) products or a highly unsaturated oil, appeared to increase very little, if any, during storage up to 13 months, and Cook et al (1949) also reported that frozen storage for three months did not result in any significant change in flavor of turkeys receiving 13 percent fish meal and 0.5 percent fish oil.…”

“…However, this was not noted consistently by any judge or for broilers from any particular lot. Even though Klose et al (1951) and Wilson fleshing and fattening with over-all market grade improvement. The palatability studies for these broilers indicate that the use of the vitamin B ]2 -aureomycin supplement may result in improved tenderness and texture of the light meat for S. C. White Leghorn broilers.…”

“…Asmundson et al (1938) reported that a high grade fish meal at 25 percent did not apparently produce an off flavor, although an off flavor was reported for birds fed 2 or 5 percent fish oil, Klose et al (1951) have further indicated that the fishy flavor which can be caused by fish products may also be produced by a highly unsaturated oil such as linseed oil. Swickard et al (1952) reported that the addition of 10 mg. of aureomycin per kg.…”

Stability of abdominal fat and meat of broilers: The interrelationship between the effects of dietary fat and vitamin E supplements1

“…The stability of these tissues is usually adversely affected by high degrees of unsaturation (Klose et al, 1951;Marion and Woodroof, 1966;Salmon and O'Neil, 1973;Bartov et al, 1974).…”