Effect of redfish meal enriched diets on the taste and n-3 PUFA of 42-day-old broiler chickens
Ratnayake, W.M.N. | Ackman, R.G. | Hulan, H.W.
Broiler chickens were fed diets supplemented with redfish meal at levels of 4, 8 and 12%. A control group was fed with an all-vegetable protein diet. After 42 days the birds were slaughtered and edible tissues (white, dark and skin) were analysed for lipid content and composition. The white and dark meats were tasted organoleptically for the possible presence of 'fishy' off-favours. There was no change in the content or class composition of the lipids with diet or sex of the bird, but in meats an increase in fish meal in the diet caused an increase in the level of n-3 polyunsaturated fatty acids present, especially 20:5n-3 eicosapentaenoic acid, 22:5n-3 docosapentaenoic acid and 22:6n-3 docosahexaenoic acid at the expense of n-6 fatty acids. The enrichment was most pronounced in white meat of both male and female birds and could make a contribution of n-3 polyunsaturated fatty acids to the human diet quantitatively similar to that of an equal portion of lean white fish. Taste panel results showed that there was no significant difference in flavour or taste among any of the samples. There was a tendency for the 12% dietary group birds to be the least preferred, but no panelist detected 'fishy' flavours or objected to the taste of the meat.
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