Influence of n-3 and n-6 polyunsaturated fatty acids on sensory characteristics of chicken meat
2008
Zelenka, J.,Mendelova Zemedelska a Lesnicka Univ., Brno (Czech Republic). Agronomicka Fakulta | Jarosova, A.,Mendelova Zemedelska a Lesnicka Univ., Brno (Czech Republic). Agronomicka Fakulta | Schneiderova, D.,Mendelova Zemedelska a Lesnicka Univ., Brno (Czech Republic). Agronomicka Fakulta
The relationship between different levels of n-6 and n-3 PUFA in chicken breast and thigh meat and sensory characteristics of meat was studied. Chickens were fed diets containing 1, 3, 5 or 7 percent of oil made of seeds either of the linseed cultivar Atalante (A) with a high content of alpha-linolenic acid or of the cultivar Lola (L) with a predominating content of linoleic acid. The meat of L chickens showed better sensory characteristics than the meat of A birds. If the tissue contained more than 180 mg/100 g of n-3 PUFA, i.e. the thigh meat when chickens were fed 3% or more A and the breast meat when chickens were fed 7% A, significant fishy odour and taste as well as slight oily aftertaste were recorded. Texture, tenderness and juiciness of breast meat did not differ significantly between the groups. Thigh meat in the group with 1% A was significantly more fibrous than in the group with 7% L; however, there were no differences in texture between the other groups. The thigh meat of chickens fed L was tenderer, juicier and tastier than the meat of those fed A. Tenderness and juiciness were highest in the group fed 7% of L. There is only a limited possibility to increase the intake of n-3 PUFA without any risk of changes in sensory characteristics of meat. If the levels of alpha-linolenic acid in the diet were 6.5 and 31 g/kg and the n-6/n-3 PUFA ratios in the meat were 3.3:1 and 0.9:1, respectively, the sensory value of the meat was not significantly deteriorated.
Mostrar más [+] Menos [-]Palabras clave de AGROVOC
Información bibliográfica
Este registro bibliográfico ha sido proporcionado por Library of Antonin Svehla