Palatability of Meat from Chickens Raised on Diets Containing Different Levels of Tuna and Meat Meals. Evaluation by a Trained Panel

Abstract

Five trained panel evaluations were completed for flavor and odor of drumstick meat from broilers which received diets containing different combinations of tuna, meat, and soybean meals. Levels as high as 24-percent tuna fishmeal and/or meat meal with bone were compared. There were no statistically significant differences (P < .05) in the average scores of the panels for the different combinations evaluated. All had acceptable palatability scores and there were no reports of fishy, off flavor or odor. Tuna fishmeal and/or meat meal with bone should not constitute more than 12 percent of practical-type diets for broilers, so as not to exceed the 1 percent calcium tolerance factor required for maximum growth performance. Based on the results obtained in study III, in which calcium levels were within the tolerance range, the proportion of tuna fishmeal and/or meat meal with bone to be used should be based on the protein unit cost when compared to that of soybean meal. Trends were observed in the increase and decrease in acceptability of the meat in relation to storage time. More detailed research is warranted in this area to determine the interrelationship of protein sources, length of time in storage, and flavor scores.