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

Kód výsledku v 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>

Výsledek na webu

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DOI - Digital Object Identifier

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Jazyk výsledku

angličtina

Název v původním jazyce

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

Popis výsledku v původním jazyce

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.

Název v anglickém jazyce

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

Popis výsledku anglicky

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.

Druh

J_x - Nezařazeno - Článek v odborném periodiku (Jimp, Jsc a Jost)

CEP obor

GH - Výživa hospodářských zvířat

OECD FORD obor

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Projekt

<a href="/cs/project/GA525%2F00%2F0306" target="_blank" >GA525/00/0306: Vliv věku, pohlaví, intenzity růstu a složení krmné dávky na obsah cholesterolu a mastných kyselin v krůtím mase</a><br>

Návaznosti

Z - Vyzkumny zamer (s odkazem do CEZ)

Rok uplatnění

2003

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Název periodika

Archiv fur Geflugelkunde

ISSN

0003-9098

e-ISSN

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Svazek periodika

67

Číslo periodika v rámci svazku

5

Stát vydavatele periodika

DE - Spolková republika Německo

Počet stran výsledku

6

Strana od-do

225-230

Kód UT WoS článku

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EID výsledku v databázi Scopus

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