Asian-Australasian Journal of Animal Sciences

Asian Australasian Association of Animal Production Societies (아세아태평양축산학회)
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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
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Abstract

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 ($r^2$ = 0.8454). The content of other fatty acids was not significantly different among the 4 diet groups. Sensory evaluation showed that the flavor intensity, umami (L-glutamate taste), kokumi (continuity, mouthfulness, and thickness), and aftertaste of the 1/2 and 1/4 AAO groups were significantly higher than that of the CO group. There were significant positive correlations between AA content in thigh meat and the flavor intensity, total taste intensity, umami, and aftertaste. These data suggest that the taste of broiler meat can be improved by the amount of dietary AA supplementation.

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References

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