Effect of Dietary Fat Sources on the Fatty Acid Composition and Sensory Characteristics of Chicken Meat

作     者：Gordana Kralik Ljiljana Primorac Zlata Kralik Branka Hrehor 

作者机构：Department of Special Zootechnics Faculty of Agriculture J.J. Strossmayer University of Osoek Osijek 31000 Croatia Department of Food and Nutrition Research Faculty of Food Technology J.J. Strossmayer University of Osijet Osijek 31000Croatia Agrokor Ltd. Trg Drazena Petroviea 3 Zagreb 10000 Croatia 

出 版 物：《Journal of Food Science and Engineering》 (食品科学与工程（英文版）（美国）)

年 卷 期：2012年第2卷第12期

页      面：667-673页

学科分类：0832[工学-食品科学与工程（可授工学、农学学位）] 08[工学] 083202[工学-粮食、油脂及植物蛋白工程] 083203[工学-农产品加工及贮藏工程] 

主　　题：Chicken meat FA profile n-3 PUFA sensory characteristics dietary fat. 

摘      要：The research was carried out in two experiments 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 polyunsaturated fatty acids （PUFA） ratio in white meat. Increase of n-3 PUFA concentration in diets resulted in statistically significant （P = 0.001） increase of n-3 PUFA, as well as in decrease （P = 0.02） of n-6 PUFA in white and dark chicken meat in the 1 st experiment. The 2nd experiment resulted in statistically significant increase of n-3 PUFA concentration in white and dark chicken meat （P 〈 0.001）, and n-6 PUFA concentration decreased only in dark chicken meat （P 〈 0.001）. The increase of PUFA in both experiments was accompanied with decrease of saturated fatty acids （SFA） concentration in chicken meat. 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 the 2nd experiment, where the feeding treatment was altered seven days before chickens＇ slaughtering （fish oil was omitted）, the intensity of fishy odour and flavour was assessed with ＂none＂ to ＂slightly noticeable＂ （P 〉 0.05）. In order to produce chicken meat as functional product, it is possible to reach balance between high n-3 PUFA concentration and satisfactory sensory traits characteristics of chicken meat.