Journal of Food Science · 1967 · 33 citations · 16 references
AgricultureFood SciencePoultry ScienceFood AnalysisFood ChemistryPoultry Product QualityBroiler Meat QualityBroiler NutritionFatty Acid ChemistryFlavor EvaluationLipid AnalysisMeat FlavorFat-flavor InteractionsFatty AcidsFood Flavor AnalysisMarine Fatty AcidsOil Composition AnalysisOmega-3 Fatty AcidsUnsaturated Fatty Acids
SUMMARY— Three menhaden oil preparations–(1) destearinated, (2) molecularly distilled triglycerides, and (3) ethyl esters of menhaden fatty acids—were fed to broilers at a 5% level to determine their effect on the flavor and fatty acid composition of the flesh. Corn oil and tallow were fed as controls. The flavor‐contributing component(s) in the menhaden oil preparations apparently resided in the fatty acids regardless of whether the preparations were fed as the triglyceride or as the ethyl ester. Four marine fatty acids (18:4ω3, 20:4ω3, 20:5ω3, and 22:5ω3), deposited in the flesh of the broilers, were highly correlated with the occurrence of the unacceptable flavor.
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