1Moneta E, 2Mughetti L, 1Sinesio F, 2Olivieri O, 1Comendador FJ, 2Trabalza Marinucci M
1) INRAN, Istituto Nazionale di Ricerca per gli Alimenti e la Nutrizione
2) Dipartimento di Patologia, Diagnostica e Clinica Veterinaria, Università degli Studi di Perugia
The inclusion of linseed in poultry diets is a useful way to increase the level of n-3 polyunsaturated fatty acids in meat, recommended by nutritionists to prevent cardiovascular diseases. However, an increase in the degree of polyunsaturation may enhance the development of organoleptic problems in meat. Two 45-d experiments were conducted to assess the effects of feeding extruded linseed (EL) on sensory traits of broiler meat.
In the first experiment, 180 one day-old Ross female chicks were randomly allocated into 3 groups: control (no EL added throughout the entire period) and two EL supplementation levels (3,5 and 6,5% EL as fed, starting from day 30). In the second experiment, 240 one day-old Ross female chicks were distributed among 4 different dietary treatments: control (no EL added throughout the entire period) and three 6,5% EL supplemented diets, administered for 8, 15, or 22 days before slaughter. All diets were formulated to be isoenergetic and isonitrogenous. After slaughtering, breasts of 10 animals per group were used to assess the sensory profile, made by a trained sensory panel. Three attributes of smell, six of flavour and four of texture were used.
The fatty acid profile of meat was positively affected by the EL inclusion in the diet. None relevant effect of diet was found on the texture of the chicken meat which was tender, juicy and non-stringy. However, perceivable changes were detected for flavour and smell. As regard smell, minimum scores for the negative characteristic of fish odour were given to all samples. The positive odour of chicken bouillon was slightly less intense in the breast meat obtained with the use of 6,5% EL diets, administered for at least 15 days before slaughtering. In the same groups, a richer “seasoned” aroma was detected. In conclusion, no overall negative effects of EL diets on the sensory characteristics of chicken breast meat were detected.
Keywords: Extruded Linseed, Poultry, Breast Meat, Sensory Profile
This research is supported by the “Ministero delle Politiche Agricole, Alimentari e Forestali” (Project “N3/N6 - Verso un corretto rapporto fra gli acidi grassi della serie omega-3 ed omega-6 negli alimenti”, 2006-2009).
