Sensory quality of meat of turkeys fed the diet with sunflower, linseed or fish oil

Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62156489%3A_____%2F03%3A23200015" target="_blank" >RIV/62156489:_____/03:23200015 - isvavai.cz</a>
Result on the web
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DOI - Digital Object Identifier
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Result language
angličtina
Original language name
Sensory quality of meat of turkeys fed the diet with sunflower, linseed or fish oil
Original language description
Male and female turkeys of the hybrid BUT Big 6 were fed either the control diet (C) or an experimental diet, where 5% of original mixture was replaced by sunflower oil (S), linseed oil (L) and fish oil (F), respectively. Turkeys were slaughtered at theage of 56 days and sensory quality of cooked breast meat (BM) and thigh meat (TM) after 4-week storage at -20degreesC was evaluated by an eight-membered panel within six sessions. Colour, fibrousness, odour, tenderness, juiciness and flavour were assessed using a 100 turn unstructured line scale. The diet accounted for 82%, 78% and 33% of total variability in flavour, odour and juiciness, respectively. It has been concluded, that the enrichment of turkey meat with n-3 PUFA using either fish oil or linseed oil in the amount of 5% of the feed mixture cannot be recommended due to the unacceptable flavour and odour of the product.
Czech name
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Czech description
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Type
J<sub>x</sub> - Unclassified - Peer-reviewed scientific article (Jimp, Jsc and Jost)
CEP classification
GH - Nutrition of farm animals
OECD FORD branch
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Project
<a href="/en/project/GA525%2F00%2F0306" target="_blank" >GA525/00/0306: Effect of age, sex, growth intensity and diet composition on cholesterol and fatty acids content in turkey meat</a><br>
Continuities
Z - Vyzkumny zamer (s odkazem do CEZ)

Publication year
2003
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

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