- Volume 25 Issue 6
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Effect of Arachidonic Acid-enriched Oil Diet Supplementation on the Taste of Broiler Meat
- Takahashi, H. (Animal Breeding and Reproduction Research Division National Institute of Livestock and Grassland Science) ;
- Rikimaru, K. (Livestock Experiment Station, Akita Prefectural Agriculture Forestry and Fisheries Research Center) ;
- Kiyohara, R. (Oils and Fats Fundamental Technology Laboratory, J-Oil Mills, Inc.) ;
- Yamaguchi, S. (Oils and Fats Fundamental Technology Laboratory, J-Oil Mills, Inc.)
- Received : 2011.12.28
- Accepted : 2012.02.21
- Published : 2012.06.01
To elucidate the relationship between the arachidonic acid (AA) content and the taste of broiler meat, the effects of AA-enriched oil (AAO) supplements on the fatty acid content and sensory perceptions of thigh meat were evaluated. Four types of oil, including corn oil (CO), a 1:1 mixture of AAO and palm oil (PO) (1/2 AAO), a 1:3 mixture of AAO and PO (1/4 AAO), and a 1:7 mixture of AAO and PO (1/8 AAO) were prepared. Each type of oil was mixed with silicate at a ratio of 7:3, and added to the diet at a final proportion of 5% of fresh matter. Broiler chickens were fed these diets for 1 wk before slaughter. In thigh meat, the AA content of the 1/2 and 1/4 AAO groups was significantly higher than that of the CO group. The AA content in thigh meat (y, mg/g) increased linearly with increasing dietary AAO content (x, g/100 g of diet), according to the equation y = 0.5674+0.4596x (
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