engleski

Effect of dietary treatments on the fatty acid composition and sensory characteristics of chicken meat

The research was carried out on in two repetitions on Ross 308 male hybrid chickens. Chickens were divided into five groups (five dietary treatments differing in source and concentration of plant oil and fish oil). Feeding chickens with diets of determined composition from 22nd to 42nd day of fattening resulted in altered fatty acid profile in white meat and dark meat, and in significantly lowered n-6/n-3 PUFA (polyunsaturated fatty acids) ratio in white meat. The respective ratio was lowered from 10.85 to 2.67 in white meat, and from 12.14 to 3.27 in dark meat. Trained sensory panel was assessing the samples using scale from 0 (imperceptible) to 9 (extremely perceptible), according to the intensity of the following sample characteristics: chicken odour and flavour, fishy odour and flavour, and rancid odour and flavour. Overall impression was assessed by scale from 1 (poor) to 5 (typical). Characteristics of chicken odour and flavour were graded as of moderately high intensity in dark meat and of white meat, and there was no difference determined between the control and experimental treatments. Slightly noticeable rancid odour and flavour was determined in all meat samples, however the differences were not statistically significant (P>0.05). Although all experimental treatments were assessed as having more fishy odour and flavour than the control sample, statistically significant difference between samples was found only for fishy flavour in dark meat (P<0.05). In repetitions, upon altering the feeding treatment (without fish oil), and seven days prior to slaughtering of chickens, the intensity of fishy odour and flavour was assessed with "none" to "slightly noticeable", and differences between samples were not statistically significant (P>0.05). This research proved that, if applying certain dietary treatments, it was possible to produce chicken meat of satisfactory sensory characteristics enriched with n-3 PUFA, with n- 6/n-3 PUFA ratio of 4.48 in white meat and of 4.57 in dark meat.

chicken ; meat ; FA profile ; n -3 PUFA ; sensory characteristics

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