Influence of dietary lipid sources on sensory characteristics of broiler meat

A study was conducted to determine the influence of different dietary lipid sources and inclusion levels on sensory characteristics of chicken breast meat. Eight isoenergetic (15.1 MJ AME/kg DM)and isonitrogenous (223 g CP/kg DM) diets were formulated, using high oleic sunflower oil (HOSO), sunflower oil (SO), fish oil (FO) and tallow (T) at 30 g/kg and 60 g/kg inclusion levels. Eight hundred, day-old Ross 788 broiler males were randomly allocated to the eight treatments (n = 100) and further subdivided into four replicates/treatment (n = 25). All birds receive a commercial starter diet for the first 14 days, where-after the experimental diets were fed for 28 days. At 42 days of age, three birds/replicate (n = 12/treatment) were randomly selected, weighed and slaughtered at a commercial abattoir. Breast muscles were removed from the chilled carcasses (4 degrees C) and de-skinned. Meat samples were wrapped in aluminium foil and steamed (200 degrees C) before cutting into smaller pieces (2.5 cm(3)) and served to the respondents (n = 75) of a consumer panel. Each respondent tasted eight meat samples while completing a nine-point hedonic scale questionnaire. Meat samples of the HOSO treatment were preferred, while FO samples were the least acceptable to the respondents. These results suggested that dietary lipid sources could be used to manipulate sensory characteristics of broiler breast meat according to consumer preferences.