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Effects of Feeding Fish Meal and Tocopherol on Flavor of Precooked, Frozen Turkey Meat
CHICK HYPOTHERMIA AND ELECTRICAL ACTIVITIES cephalon in stereotaxic coordinates. J. Comp. Neurol. 118: 185-197. VanTwyver, H., a n d T . Allison, 1972. Apolygraphic and behavioral study of sleep in the pigeon (Columba Una). Exp. Neurol. 35: 138-153. Walker, J. M., and R. J. Berger, 1972. Sleep in the domestic pigeon {Columba livid). Behav. Biol. 7: 195-203.
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Weinstein, W., J. H. Kendig, S. Goldring, J. L. O'Leary and H. Lourie, 1961. Hypothermia and electrical activity of cerebral cortex. Arch. Neurol. 4: 441-448. Woodhall, B., D. H. Reynols, S. Mahaley and A. P. Sanders, 1958. The physiologic and pathologic effects of localized cerebral hypothermia. Annal. Surg. 147:673-683.
Effects of Feeding Fish Meal and Tocopherol on Flavor of Precooked, Frozen Turkey Meat
(Received for publication September 11, 1972) ABSTRACT The effects of feeding fish meal (0-10% of diet) and/or dl-a-tocopherol acetate (22 I.U./kg. of diet) on fishiness and rancidity in pre-cooked, sliced, frozen turkey meat were investigated through the use of TBA Nos. and taste panel. Feeding turkeys 7.5 or 10.0 percent fish meal (FM) for 65 days pre-slaughter produced breast meat that was significantly (P < 0.01) more fishy than control meat. For thigh-leg meat only the 10.0 percent FM level differed from the control (P < 0.01). TBA No. means for meat from 0 and 2.5 percent FM diets were lower (P < 0.01) than means from the 10.0 percent FM diet. In general, both TBA Nos. and panel scores indicated a more undesirable product with each increase in FM level. Including 22 I.U. vit. E/kg. of diet in the 10.0 percent FM diet significantly (P < 0.01) reduced TBA Nos. for meat. The same trend held (P < 0.05) for thigh-leg meat but not for breast meat from birds fed 5 percent FM. Panel scores indicated a consistent trend for a more desirable product when 22 I.U. vit. E/kg. of diet was fed. Feeding FM at the rate of more than 5.0 percent of the diet during the latter part of the growing period had a detrimental effect on flavor quality of pre-cooked, sliced, frozen turkey. Including dl-a-tocopherol acetate in high-level-FM diets reduced the magnitude of TBA Nos. and severity of off-flavors. POULTRY SCIENCE 52: 1029-1034,1973
T
HE occurrence of fishy flavor in turkey products was reported more than 30 years ago. The problem is still evident today. Asmundson et al. (1938) reported that two or five percent levels of fish oil fed to turkeys for six weeks prior to slaughter produced off flavors in cooked tissue. Marble et al. (1938) reported off-flavors due to the feeding of cod-liver oil and white fish meal to turkeys. A report from the U. S. Bureau of Animal Industry and the Bureau of Human Nutrition and Home Economics (1944) indicated a high incidence of fish and off-flavors in turkeys
fed eight percent West Coast sardine meal and two percent poultry-grade cod-liver oil in the starter followed by 10 percent North Atlantic white fish meal in the grower feed. Klose el al. (1951) reported that a high-grade fish meal fed as 25 percent of the diet did not produce an offflavor. However, a highly unsaturated vegetable oil produced typically fish flavors and odors. Klose et al. (1953) stated that two percent sardine oil in the diet of turkeys produced intense fishiness in cooked carcasses, two percent linseed oil resulted in moderate fishiness and a stock diet contributing about 0.4 percent
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J. E. WEBB, C. C. BRTJNSON AND J. D . YATES Campbell Institute for Agricultural Research, Campbell Soup Company, Fayetteville, Arkansas 72701
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J. E. W E B B , C. C. BRUNSON AND J. D. YATES TABLE 1.—Percentage composition (except vitamin E) of turkey fattener rations: Studies 1 and 2. Diet Numbers
Ingredients Milo Soybean Meal Fat (tallow) Defluorinated Phos. Fish Meal (ethoxyquin treated) Lime Methionine analog1 Vitamin E (I.U./kg.) Soybean oil (SBO)
1
2
3
4
5
6
7
8
9
76.30 16.00 3.05 2.22
78.90 12.00 2.30 1.92
81.40 8.00 1.65 1.61
83.90 4.00 1.00 1.30
86.45 0.00 0.30 1.00
76.30 16.00 3.05 2.22
81.40 8.00 1.65 1.61
86.45 0.00 0.30 1.00
78.40 8.00 0.30 1.61
0.00 0.50 0.16 0.00 0.00
2.50 0.47 0.14 0.00 0.00
5.00 0.45 0.12 0.00 0.00
7.50 0.43 0.10 0.00 0.00
10.00 0.40 0.08 0.00 0.00
0.00 0.50 0.16 22.00 0.00
5.00 0.45 0.12 22.00 0.00
10.00 0.40 0.08 22.00 0.00
5.00 0.45 0.12 0.00 4.35
fish oil produced carcasses with slight fishiness. Marsden et al. (1952) indicated that turkey flavor was adversely affected when 0.375 percent fortified cod-liver oil was fed with 14 percent white fish meal in starting diets. Also, Swickard et al. (1952) reported that small but significant amounts of fishy and other off-flavors were present in turkeys fed 7.5 percent menhaden fish meal and 0.5 percent A and D feeding oil. In a subsequent study, Swickard et al. (1953) found intense fishy and other off-flavors in meat from 14 and 16-week-old turkeys fed five percent menhaden fish meal and 0.25 percent A and D feeding oil. Two percent linseed oil resulted in moderate fishiness and diets containing about 0.4 percent fish oil produced carcasses with slight fishiness.
rated lower in desirability of flavor than samples from control turkeys. Due to fishy off-flavor and odor observed in some turkey meat during the 1969 season, research was initiated to answer questions concerning quality of meat from turkeys fed various levels of antioxidant-treated fish meal. Two studies were designed to determine if feeding of antioxidant-treated fish meal imparts a fishy flavor to turkey meat; and if so, how much can be fed in finisher diets without adversely affecting product quality. Also, it was deemed important to evaluate the effect of feeding dl-atocopherol acetate at low levels on flavor of cooked turkey meat after periods of short and extended frozen storage.
Work by Odland et al. (1955) revealed that the addition of fish solubles, at a three percent level, to the rations of turkeys improved the flavor of both light and dark meat. Marsden et al. (1957) reported that samples of breast, leg or skin of turkeys fed 7.5 to 9.2 percent white fish meal in all mash growing diets were
Large White, male turkeys grown on conventional rations to 19 weeks of age were randomly placed in 12 sheltered pens and fed experimental rations (Table 1) for nine weeks. All rations, with the exception of high fat diets, were balanced for protein, energy and mineral contents. All birds remained on the diets for 64-
EXPERIMENTAL PROCEDURE
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Constant ingredients: Alfalfa Meal 1.33%, salt 0.25%, trace minerals 0.05%, Histostat 0.04%, vitamin mix* 0.10%. * The vitamin mix supplied the following per kg. of diet: Vitamin A, 49761.U.; Vitamin D 3 ,13751.C.U.; Riboflavin, 2.77 mg.; Pantothenic acid, 5.10 mg.; Niacin, 13.86 mg.; Choline Chloride, 250 mg.; VitaminBi 2 , .003 mg.; Menadione Sodium Bisulfite, 1.58 mg.; Ethoxyquin, 34.2 mg.; Folic Acid, 0.22 mg. 1 Methionine hydroxy analog calcium (93%)—Monsanto Chemical Co., St. Louis, Missouri.
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TURKEY MEAT FLAVOR TABLE 2.—Panel scores and TBA numbers for cooked turkey meat held in frozen storage for a short period of time: Study 1. Thigh-Leg*
Breast* No.
Variables
1 2 3 4 5 9
Control 2 . 5 % F.M. 5.0% F.M. 7.5% F.M. 10% F.M. 5 % F.M.+SBO
TBA No. 1.27a 1.01a 1.88b 1.80b 2.71c 1.29a
AB A B B C AB
Fishy Flavor 8.27d 7.46cd 7.48cd 6.92b 5.27a 6.52b
C BC BC B A B
Rancid Flavor 7.71c 6.94bc 7.71c 7.38bc 6.69b 5.31a
Fishy Flavor
TBA No.
B B B B B A
1.06a 1.48ab 2.16bc 2.40cd 2.98d 1.54ab
A AB BC BC C AB
7.79b B 7.56bB 7.00b B 7.69b B 5.54a A 7.60b B
Rancid Flavor 7.75ab 8.00bc 7.79abc 8.38c 7.31a 7.50ab
AB AB AB B A A
* F.M. = fish meal; SBO = soybean oil. ** Means within a vertical column followed by different small or capital letters differ significantly a t the 0.05 or 0.01 level of probability, respectively.
Forty-eight samples were evaluated for each part and storage time of each study. Panel evaluations and TBA No. (Tarladgis el al., 1960) were performed on six samples at a time. Panel members rated samples for fishy flavor and odor and rancid flavor and odor on a scale of one to 10 with 10 being most desirable. Evaluations of samples were made after two and eight months' of storage. Statistical analysis of data were conducted as outlined by Steel and Torrie (1960). RESULTS AND DISCUSSIONS
Study 1: There was a trend toward increased TBA Nos. and decreased flavor scores as percent fish meal in the diet in-
TABLE 3.—Panel scores and TBA numbers for cooked turkey meat. frozen storage for an extended period of time: Study 1. Thigh-Leg**
Breast** Diet No.
Diet* Variables
1 2 3 4 5 9
Control 2 . 5 % F.M. 5.0% F.M. 7 . 5 % F.M. 10% F.M. 5% F.M.+SBO
TBA No. 1.47a 2.30bc 2.11ab 1.88ab 2.81c 1.55a
A AB AB AB B A
Fishy Flavor 7.46c 7.38c 6.35b 6.15b 4.42a 6.15b
C BC BC B A B
Rancid Flavor 7.54c 7.23bc 6.56ab 6.60ab 5.98a 6.23a
C BC AB AB A A
TBA No. 2.28a 2.85ab 3.03ab 3.51b 4.58c 2.65ab
A A A AB B A
Fishy Flavor 8.56d 6.46bc 6.75c 5.79b 4.96a 6.42bc
C B B AB A B
Rancid Flavor 7.31c 6.77bc 6.75bc 6.31ab 6.08a 5.77a
C BC BC AB AB A
* F.M. = fish meal; SBO = soybean oil. ** Means within a vertical column followed by different small or capital letters differ significantly at the 0.05 or 0.01 level of probability, respectively.
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67 days; after which time, one bird from each of the 12 diets was processed on each of four consecutive days resulting in four replicates of 12 birds each. After aging in ice slush, breast and leg parts were removed from each carcass, frozen, and stored for later cooking. After four weeks of frozen storage, one replicate of parts was removed each day and boiled for two hours in 12-quart strainless steel pans. Immediately after removal from the cooking water, parts were deboned and/or sliced. One-cm. thick slices were wrapped in aluminum foil and plate frozen at — 40°C. for future evaluation. For ease of evaluation, samples were divided into two studies of six diets each.
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J. E. W E B B , C. C. BRTJNSON AND J. D. YATES TABLE 4.—Panel scores and TBA numbers for cooked turkey meat held in frozen storage for a short period of time: Study 2. Thigh-Leg**
Breast** Diet No.
Diet* Variables Control 22 I.U. E/kg. 5 % F.M. 5% F . M . + 22 I.U.E/kg. 10% F.M. 10% F . M . + 22 I.U.E/kg.
TBA No.
Rancid Flavor
FishyFlavor
TBA No.
Fishy Flavor
Rancid Flavor
1.29a A 1.84b AB 1.92b B
7.73c BC 7.48b B 7.85c BC 7.63b B 7.35bc BC 7.19b AB
1.52a A 2.15ab AB 2.84c B
7.90b B 7.60b B 7.21b B
7.21c C 6.73bc BC 6.02ab AB
1.75b AB 3.09c C
7.96c 5.77a
7.29b AB 6.52a A
2.03ab AB 4.02d C
7.50b B 5.23a A
7.15c 5.63a
2.03b B
6.63ab AB 6.52a A
2.53bc B
5.21a A
6.17ab AB
C A
C A
* F.M. = fish meal. ** Means within a vertical column followed by different small or capital letters differ significantly at the 0.05 or 0.01 level of probability, respectively.
meal again resulted in TBA Nos. and flavor scores being significantly different from the control diet (P < .01), except for TBA No. for breast meat and rancid flavor score for thigh and leg meat when stored for an extended period of time. Addition of vitamin E to rations tended to reduce the effects of fish meal on flavor measurements, but it did not completely eliminate the effects. Although changes in flavor measurements were not uniform with increased levels of fish meal from 0 to 10 percent of the diet, in general, TBA Nos. increased and flavor scores decreased with increasing levels of fish meal. These data show that fish meal can have an adverse effect
TABLE 5.—Panel scores and TBA numbers for cooked turkey meat held in frozen storage for an extended period of time: Study 2. Thigh-Leg**
Breast** Diet No. 1 2 3 7 5 8
Diet* Variables Control 22 I.U.E/kg. 5% F.M. 5% F.M.+22 I.U.E/kg. 10% F.M. 10% F.M.+22 I.U.E/kg.
TBA No. 2.74a 2.13a 2.89a 2.09a 3.24a 2.98a
Fishy Flavor 7.67b 7.15b 6.83b 7.69b 5.13a 5.13a
B B B B A A
Rancid Flavor 7.25c 6.77bc 6.56b 6.85bc 5.94a 5.88a
B B AB B A A
TBA No. 3.21a 3.16a 3.76a 3.33a 5.44b 3.96a
A A AB A B AB
Fishy Flavor 7.58c 7.90c 6.21b 7.40c 4.83a 5.29a
C C B C A AB
Rancid Flavor 6.38ab 7.08c 6.27ab 6.73bc 5.92a 6.06ab
AB C AB AB A A
* F . M . = fish meal. ** Means within a vertical column followed by different small or capital letters differ significantly at the 0.05 or 0.01 level of probability, respectively.
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creased (Tables 2 and 3). However, all the differences were not statistically significant. Including 10 percent fish meal in the diet resulted in all flavor measurements being significantly different from the control diet (P < .01), except for rancidity score for the short-term holding (P < .05). The addition of soybean oil to the diet containing 5 percent fish meal resulted in numerically lower TBA Nos. but the differences were not statistically significant in all comparisons. Study 2: The trend observed in Study 1 was also evident in Study 2 with increased levels of fish meal in diets causing higher TBA Nos. and reduced flavor scores (Tables 4 and 5). Adding 10 percent fish
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TURKEY MEAT FLAVOR TABLE 6.—Moisture and ether extract content of cooked samples: Studies 1 and Z. Thigh-Leg*
Breast* Diet 1 2 3 4 5 6 7 8 9
-
% Moisture 64.25abcd 66.03d 63.79abc 65.76cd 63.75abc 62.55ab 63.18ab 63.64abc 63.92abcd
%Fat 3.50a 2.91a 3.25a 2.81a 4.10a 4.01a 3.84a 3.18a 3.13a
AB B AB B AB A AB AB AB
%Fat
% Moisture 60.23abcd 63.62e 61.68cde 62.12cde 58.70ab 60.72abcd 58.34a 61.31bcde 62.74de
11.68abc 8.45a 10.80ab 9.57ab 14.57bc 12.72abc 16.95c 12.51abc 12.27abc
ABCD D ABCD BCD AB ABCD A ABCD D
AB A AB A AB AB B AB AB
* Means within a vertical column followed by a small or capital letter differ significantly at the 0.05 or 0.01 level of probability, respectively.
Study 1 Factors
Short Storage Breast
-0.622** Fish Flavor vs. TBA no. Rancid Flavor vs. TBA no. +0.024 +0.355 % Fat vs. TBA no. -0.275 % Fat vs. Fishy Flavor -0.173 % Fat vs. Rancid Flavor
Study 2 Long Storage
Short Storage
Long Storage
Thigh-Leg
Breast
Thigh-Leg
Breast
Thigh-Leg
Breast
Thigh-Leg
-0.534** -0.009 +0.044 -0.603** -0.666**
-0.305 -0.103 +0.239 -0.458* -0.407*
-0.581** -0.232 +0.161 -0.195 -0.152
-0.243 -0.562** +0.067 -0.106 -0.233
-0.548** -0.464* +0.487' -0.195 -0.236
-0.535** -0.515** +0.438* -0.227 -0.215
-0.463* -0.239 +0.222 -0.287 -0.126
' Significant at the 0.05 level of probability. " Significant at the 0.01 level of probability.
on flavor of turkey meat when added to the diet until processing time. Therefore, it is desirable that fish meal be excluded from turkey diets sometime prior to market age. Since no diets were fed which permitted withdrawal of fish meal, data presented do not show the desired time of withdrawal. Due to the known involvement of fats and oils in both rancid and fishy flavor, percent moisture and ether extract contents of cooked samples utilized in these studies were determined (Table 6). Differences in fat content were evident between diets for thigh and leg samples but not for breast samples. Since the fat content did vary, correlation coefficients (r) were determined for selected factors (Table 7). TBA Nos., in most instances, correlated positively with percent fat content and negatively with fishiness
scores and rancidity scores. Percent fat content was negatively correlated with fishiness and rancidity scores. REFERENCES Asmundson, V. S., T. H. Jukes, H. M. Fyler and M. L. Maxwell, 1938. The effect of certain fish meals and fish oils in the ration on the flavor of the turkey. Poultry Sci. 17: 147-151. Klose, A. A., H. L. Hanson, E. P. Mecchi, J. H. Anderson, I. V. Streeter and H. Lineweaver, 1953. Quality and stability of turkeys as a function of dietary fat. Poultry Sci. 32: 82-88. Klose, A. A., E. P. Mecchi, H. L. Hanson and H. Lineweaver, 1951. The role of dietary fat in the quality of fresh and frozen storage turkeys. J. Amer. Oil Chem. Soc. 28: 162-164. Marble, D. R., J. E. Hunter, H. C. Knandel and R. A. Dutcher, 1938. Fishy flavor and odor in turkey meat. The effect of cod-liver oil and white fish meal. Poultry Sci. 17: 49-53. Marsden, S. J., L. M. Alexander, J. C. Lamb and G. S. Linton, 1957. Relationships among diet composition, fleshing, fatness, and edible quality
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TABLE 7.—Correlation coefficients (r): Studies 1 and 2.
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J. E. WEBB, C. C. BEUNSON AND J. D. YATES
of female roasting turkeys. Part 1. Fish products in starters and growers. Poultry Sci. 36: 635-646. Marsden, S. J., L. M. Alexander, G. E. Schopmeyer and J. C. Lamb, 1952. Starting diet as a factor in edible quality of turkey. Poultry Sci. 31:451-458. Odland, L. M., H. L. Mayfield and L. Page, 1955. The influence on palatability of certain grain combinations, fish solubles and a vitamin B12Aureomycin supplement in poultry rations. Poultry Sci. 34: 822-831. Steel, R. G. D. and J. H. Torrie, 1960. Principles and Procedures of Statistics. McGraw-Hill Book Co., Inc., N. Y., N. Y. Swickard, M. T., A. M. Harkin and S. J. Marsden, 1953. Palatability of turkey fed experimental
diets containing Aureomycin and fish products. Poultry Sci. 32:726-729. Swickard, M. T., E. H . Montague, E. F. Dochterman and S. J. Marsden, 1952. Palatability of experimental estrogen-treated turkey fryers. Poultry Sci. 31:126-129. Tarladgis, B. G., B. M. Watts, M. T. Younathan and L. Dugan, Jr., 1960. A distillation method for the quantitative determination of malonaldehyde in rancid foods. J. Amer. Oil Chem. Soc. 37: 44-48. U. S. Bureau of Animal Industry and Bureau of Human Nutrition and Home Economics, 1944. Effect of feeding certain fish products on the odor and flavor of roasted turkeys. AHD 74, 8 pp.
R. J. Visco* Department of Biology, University of North Carolina, Charlotte, North Carolina 28213 (Received for publication September 11, 1972)
ABSTRACT E. tenella infections of young male and female chicks caused a premature regression of the bursa of Fabricius. Seven or 11 days after infection, the mean uncorrected bursa weights of parasitized male and female chicks were significantly less than those of uninfected control chicks. The mean corrected bursa weights (per 100 gm. total body weight) were also significantly less in E. tenella-infected chicks than in uninfected controls, but, since the growth of infected chicks was significantly retarded, these differences were not as great as those between mean uncorrected bursa weights. Intraperitoneal injection of testosterone also caused significant reduction in the mean corrected and uncorrected bursa weights of male and female chicks when compared to oil-injected controls. Weight gain was reduced in the testosterone-injected chicks and, 12 days after injection, tfig "grnwth jnd'ces" ot testosteronetreated male and temale chicks were "'fpiltl raTltl y 1pgg t l i a " t^""" r.f pj].JT)jprtpH mntrnk After both h. tenella intecuon and testosterone injection of young male and female fowl, the mean uncorrected weights of their bursae were lower than those of either E. tenella-mfected or testosterone-treated birds. The corrected mean bursa weights of infected, testosterone-injected chicks were similar to those of uninfected testosterone-injected controls and less than those of E. tenella-mlzcted oil-injected chicks. In 2 of 3 trials, infected, testosterone-treated male birds had corrected mean bursa weights significantly less than those of infected, oil-injected males. The mean bursa weight of female chicks in all groups tended to be less than those of similarly treated males but in no cases were their corrected mean bursa weights significantly different. POULTRY SCIENCE 52: 1034-1042,
1973
INTRODUCTION tion of circulating antibody and in the ANY investigators have demon- resistance to various infectious organisms strated that the bursa of Fabricius3 (Sadler and Edgar, 1968, 1969; Glick, of the chicken is important in the produc-- 1970). Challey (1962) suggested that the bursa might be involved in both resis* This study was supported by a grant from the tance to initial Eimeria tenella infection Foundation of the University of North Carolina, and to the development of immunity to Charlotte.
M
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The Effect of Eimeria tenella Infection and Testosterone Treatment on the Weight of the Bursa of Fabricius in Young Chickens
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Weinstein, W., J. H. Kendig, S. Goldring, J. L. O'Leary and H. Lourie, 1961. Hypothermia and electrical activity of cerebral cortex. Arch. Neurol. 4: 441-448. Woodhall, B., D. H. Reynols, S. Mahaley and A. P. Sanders, 1958. The physiologic and pathologic effects of localized cerebral hypothermia. Annal. Surg. 147:673-683.
Effects of Feeding Fish Meal and Tocopherol on Flavor of Precooked, Frozen Turkey Meat
(Received for publication September 11, 1972) ABSTRACT The effects of feeding fish meal (0-10% of diet) and/or dl-a-tocopherol acetate (22 I.U./kg. of diet) on fishiness and rancidity in pre-cooked, sliced, frozen turkey meat were investigated through the use of TBA Nos. and taste panel. Feeding turkeys 7.5 or 10.0 percent fish meal (FM) for 65 days pre-slaughter produced breast meat that was significantly (P < 0.01) more fishy than control meat. For thigh-leg meat only the 10.0 percent FM level differed from the control (P < 0.01). TBA No. means for meat from 0 and 2.5 percent FM diets were lower (P < 0.01) than means from the 10.0 percent FM diet. In general, both TBA Nos. and panel scores indicated a more undesirable product with each increase in FM level. Including 22 I.U. vit. E/kg. of diet in the 10.0 percent FM diet significantly (P < 0.01) reduced TBA Nos. for meat. The same trend held (P < 0.05) for thigh-leg meat but not for breast meat from birds fed 5 percent FM. Panel scores indicated a consistent trend for a more desirable product when 22 I.U. vit. E/kg. of diet was fed. Feeding FM at the rate of more than 5.0 percent of the diet during the latter part of the growing period had a detrimental effect on flavor quality of pre-cooked, sliced, frozen turkey. Including dl-a-tocopherol acetate in high-level-FM diets reduced the magnitude of TBA Nos. and severity of off-flavors. POULTRY SCIENCE 52: 1029-1034,1973
T
HE occurrence of fishy flavor in turkey products was reported more than 30 years ago. The problem is still evident today. Asmundson et al. (1938) reported that two or five percent levels of fish oil fed to turkeys for six weeks prior to slaughter produced off flavors in cooked tissue. Marble et al. (1938) reported off-flavors due to the feeding of cod-liver oil and white fish meal to turkeys. A report from the U. S. Bureau of Animal Industry and the Bureau of Human Nutrition and Home Economics (1944) indicated a high incidence of fish and off-flavors in turkeys
fed eight percent West Coast sardine meal and two percent poultry-grade cod-liver oil in the starter followed by 10 percent North Atlantic white fish meal in the grower feed. Klose el al. (1951) reported that a high-grade fish meal fed as 25 percent of the diet did not produce an offflavor. However, a highly unsaturated vegetable oil produced typically fish flavors and odors. Klose et al. (1953) stated that two percent sardine oil in the diet of turkeys produced intense fishiness in cooked carcasses, two percent linseed oil resulted in moderate fishiness and a stock diet contributing about 0.4 percent
Downloaded from http://ps.oxfordjournals.org/ by guest on May 7, 2015
J. E. WEBB, C. C. BRTJNSON AND J. D . YATES Campbell Institute for Agricultural Research, Campbell Soup Company, Fayetteville, Arkansas 72701
1030
J. E. W E B B , C. C. BRUNSON AND J. D. YATES TABLE 1.—Percentage composition (except vitamin E) of turkey fattener rations: Studies 1 and 2. Diet Numbers
Ingredients Milo Soybean Meal Fat (tallow) Defluorinated Phos. Fish Meal (ethoxyquin treated) Lime Methionine analog1 Vitamin E (I.U./kg.) Soybean oil (SBO)
1
2
3
4
5
6
7
8
9
76.30 16.00 3.05 2.22
78.90 12.00 2.30 1.92
81.40 8.00 1.65 1.61
83.90 4.00 1.00 1.30
86.45 0.00 0.30 1.00
76.30 16.00 3.05 2.22
81.40 8.00 1.65 1.61
86.45 0.00 0.30 1.00
78.40 8.00 0.30 1.61
0.00 0.50 0.16 0.00 0.00
2.50 0.47 0.14 0.00 0.00
5.00 0.45 0.12 0.00 0.00
7.50 0.43 0.10 0.00 0.00
10.00 0.40 0.08 0.00 0.00
0.00 0.50 0.16 22.00 0.00
5.00 0.45 0.12 22.00 0.00
10.00 0.40 0.08 22.00 0.00
5.00 0.45 0.12 0.00 4.35
fish oil produced carcasses with slight fishiness. Marsden et al. (1952) indicated that turkey flavor was adversely affected when 0.375 percent fortified cod-liver oil was fed with 14 percent white fish meal in starting diets. Also, Swickard et al. (1952) reported that small but significant amounts of fishy and other off-flavors were present in turkeys fed 7.5 percent menhaden fish meal and 0.5 percent A and D feeding oil. In a subsequent study, Swickard et al. (1953) found intense fishy and other off-flavors in meat from 14 and 16-week-old turkeys fed five percent menhaden fish meal and 0.25 percent A and D feeding oil. Two percent linseed oil resulted in moderate fishiness and diets containing about 0.4 percent fish oil produced carcasses with slight fishiness.
rated lower in desirability of flavor than samples from control turkeys. Due to fishy off-flavor and odor observed in some turkey meat during the 1969 season, research was initiated to answer questions concerning quality of meat from turkeys fed various levels of antioxidant-treated fish meal. Two studies were designed to determine if feeding of antioxidant-treated fish meal imparts a fishy flavor to turkey meat; and if so, how much can be fed in finisher diets without adversely affecting product quality. Also, it was deemed important to evaluate the effect of feeding dl-atocopherol acetate at low levels on flavor of cooked turkey meat after periods of short and extended frozen storage.
Work by Odland et al. (1955) revealed that the addition of fish solubles, at a three percent level, to the rations of turkeys improved the flavor of both light and dark meat. Marsden et al. (1957) reported that samples of breast, leg or skin of turkeys fed 7.5 to 9.2 percent white fish meal in all mash growing diets were
Large White, male turkeys grown on conventional rations to 19 weeks of age were randomly placed in 12 sheltered pens and fed experimental rations (Table 1) for nine weeks. All rations, with the exception of high fat diets, were balanced for protein, energy and mineral contents. All birds remained on the diets for 64-
EXPERIMENTAL PROCEDURE
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Constant ingredients: Alfalfa Meal 1.33%, salt 0.25%, trace minerals 0.05%, Histostat 0.04%, vitamin mix* 0.10%. * The vitamin mix supplied the following per kg. of diet: Vitamin A, 49761.U.; Vitamin D 3 ,13751.C.U.; Riboflavin, 2.77 mg.; Pantothenic acid, 5.10 mg.; Niacin, 13.86 mg.; Choline Chloride, 250 mg.; VitaminBi 2 , .003 mg.; Menadione Sodium Bisulfite, 1.58 mg.; Ethoxyquin, 34.2 mg.; Folic Acid, 0.22 mg. 1 Methionine hydroxy analog calcium (93%)—Monsanto Chemical Co., St. Louis, Missouri.
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TURKEY MEAT FLAVOR TABLE 2.—Panel scores and TBA numbers for cooked turkey meat held in frozen storage for a short period of time: Study 1. Thigh-Leg*
Breast* No.
Variables
1 2 3 4 5 9
Control 2 . 5 % F.M. 5.0% F.M. 7.5% F.M. 10% F.M. 5 % F.M.+SBO
TBA No. 1.27a 1.01a 1.88b 1.80b 2.71c 1.29a
AB A B B C AB
Fishy Flavor 8.27d 7.46cd 7.48cd 6.92b 5.27a 6.52b
C BC BC B A B
Rancid Flavor 7.71c 6.94bc 7.71c 7.38bc 6.69b 5.31a
Fishy Flavor
TBA No.
B B B B B A
1.06a 1.48ab 2.16bc 2.40cd 2.98d 1.54ab
A AB BC BC C AB
7.79b B 7.56bB 7.00b B 7.69b B 5.54a A 7.60b B
Rancid Flavor 7.75ab 8.00bc 7.79abc 8.38c 7.31a 7.50ab
AB AB AB B A A
* F.M. = fish meal; SBO = soybean oil. ** Means within a vertical column followed by different small or capital letters differ significantly a t the 0.05 or 0.01 level of probability, respectively.
Forty-eight samples were evaluated for each part and storage time of each study. Panel evaluations and TBA No. (Tarladgis el al., 1960) were performed on six samples at a time. Panel members rated samples for fishy flavor and odor and rancid flavor and odor on a scale of one to 10 with 10 being most desirable. Evaluations of samples were made after two and eight months' of storage. Statistical analysis of data were conducted as outlined by Steel and Torrie (1960). RESULTS AND DISCUSSIONS
Study 1: There was a trend toward increased TBA Nos. and decreased flavor scores as percent fish meal in the diet in-
TABLE 3.—Panel scores and TBA numbers for cooked turkey meat. frozen storage for an extended period of time: Study 1. Thigh-Leg**
Breast** Diet No.
Diet* Variables
1 2 3 4 5 9
Control 2 . 5 % F.M. 5.0% F.M. 7 . 5 % F.M. 10% F.M. 5% F.M.+SBO
TBA No. 1.47a 2.30bc 2.11ab 1.88ab 2.81c 1.55a
A AB AB AB B A
Fishy Flavor 7.46c 7.38c 6.35b 6.15b 4.42a 6.15b
C BC BC B A B
Rancid Flavor 7.54c 7.23bc 6.56ab 6.60ab 5.98a 6.23a
C BC AB AB A A
TBA No. 2.28a 2.85ab 3.03ab 3.51b 4.58c 2.65ab
A A A AB B A
Fishy Flavor 8.56d 6.46bc 6.75c 5.79b 4.96a 6.42bc
C B B AB A B
Rancid Flavor 7.31c 6.77bc 6.75bc 6.31ab 6.08a 5.77a
C BC BC AB AB A
* F.M. = fish meal; SBO = soybean oil. ** Means within a vertical column followed by different small or capital letters differ significantly at the 0.05 or 0.01 level of probability, respectively.
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67 days; after which time, one bird from each of the 12 diets was processed on each of four consecutive days resulting in four replicates of 12 birds each. After aging in ice slush, breast and leg parts were removed from each carcass, frozen, and stored for later cooking. After four weeks of frozen storage, one replicate of parts was removed each day and boiled for two hours in 12-quart strainless steel pans. Immediately after removal from the cooking water, parts were deboned and/or sliced. One-cm. thick slices were wrapped in aluminum foil and plate frozen at — 40°C. for future evaluation. For ease of evaluation, samples were divided into two studies of six diets each.
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J. E. W E B B , C. C. BRTJNSON AND J. D. YATES TABLE 4.—Panel scores and TBA numbers for cooked turkey meat held in frozen storage for a short period of time: Study 2. Thigh-Leg**
Breast** Diet No.
Diet* Variables Control 22 I.U. E/kg. 5 % F.M. 5% F . M . + 22 I.U.E/kg. 10% F.M. 10% F . M . + 22 I.U.E/kg.
TBA No.
Rancid Flavor
FishyFlavor
TBA No.
Fishy Flavor
Rancid Flavor
1.29a A 1.84b AB 1.92b B
7.73c BC 7.48b B 7.85c BC 7.63b B 7.35bc BC 7.19b AB
1.52a A 2.15ab AB 2.84c B
7.90b B 7.60b B 7.21b B
7.21c C 6.73bc BC 6.02ab AB
1.75b AB 3.09c C
7.96c 5.77a
7.29b AB 6.52a A
2.03ab AB 4.02d C
7.50b B 5.23a A
7.15c 5.63a
2.03b B
6.63ab AB 6.52a A
2.53bc B
5.21a A
6.17ab AB
C A
C A
* F.M. = fish meal. ** Means within a vertical column followed by different small or capital letters differ significantly at the 0.05 or 0.01 level of probability, respectively.
meal again resulted in TBA Nos. and flavor scores being significantly different from the control diet (P < .01), except for TBA No. for breast meat and rancid flavor score for thigh and leg meat when stored for an extended period of time. Addition of vitamin E to rations tended to reduce the effects of fish meal on flavor measurements, but it did not completely eliminate the effects. Although changes in flavor measurements were not uniform with increased levels of fish meal from 0 to 10 percent of the diet, in general, TBA Nos. increased and flavor scores decreased with increasing levels of fish meal. These data show that fish meal can have an adverse effect
TABLE 5.—Panel scores and TBA numbers for cooked turkey meat held in frozen storage for an extended period of time: Study 2. Thigh-Leg**
Breast** Diet No. 1 2 3 7 5 8
Diet* Variables Control 22 I.U.E/kg. 5% F.M. 5% F.M.+22 I.U.E/kg. 10% F.M. 10% F.M.+22 I.U.E/kg.
TBA No. 2.74a 2.13a 2.89a 2.09a 3.24a 2.98a
Fishy Flavor 7.67b 7.15b 6.83b 7.69b 5.13a 5.13a
B B B B A A
Rancid Flavor 7.25c 6.77bc 6.56b 6.85bc 5.94a 5.88a
B B AB B A A
TBA No. 3.21a 3.16a 3.76a 3.33a 5.44b 3.96a
A A AB A B AB
Fishy Flavor 7.58c 7.90c 6.21b 7.40c 4.83a 5.29a
C C B C A AB
Rancid Flavor 6.38ab 7.08c 6.27ab 6.73bc 5.92a 6.06ab
AB C AB AB A A
* F . M . = fish meal. ** Means within a vertical column followed by different small or capital letters differ significantly at the 0.05 or 0.01 level of probability, respectively.
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creased (Tables 2 and 3). However, all the differences were not statistically significant. Including 10 percent fish meal in the diet resulted in all flavor measurements being significantly different from the control diet (P < .01), except for rancidity score for the short-term holding (P < .05). The addition of soybean oil to the diet containing 5 percent fish meal resulted in numerically lower TBA Nos. but the differences were not statistically significant in all comparisons. Study 2: The trend observed in Study 1 was also evident in Study 2 with increased levels of fish meal in diets causing higher TBA Nos. and reduced flavor scores (Tables 4 and 5). Adding 10 percent fish
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TURKEY MEAT FLAVOR TABLE 6.—Moisture and ether extract content of cooked samples: Studies 1 and Z. Thigh-Leg*
Breast* Diet 1 2 3 4 5 6 7 8 9
-
% Moisture 64.25abcd 66.03d 63.79abc 65.76cd 63.75abc 62.55ab 63.18ab 63.64abc 63.92abcd
%Fat 3.50a 2.91a 3.25a 2.81a 4.10a 4.01a 3.84a 3.18a 3.13a
AB B AB B AB A AB AB AB
%Fat
% Moisture 60.23abcd 63.62e 61.68cde 62.12cde 58.70ab 60.72abcd 58.34a 61.31bcde 62.74de
11.68abc 8.45a 10.80ab 9.57ab 14.57bc 12.72abc 16.95c 12.51abc 12.27abc
ABCD D ABCD BCD AB ABCD A ABCD D
AB A AB A AB AB B AB AB
* Means within a vertical column followed by a small or capital letter differ significantly at the 0.05 or 0.01 level of probability, respectively.
Study 1 Factors
Short Storage Breast
-0.622** Fish Flavor vs. TBA no. Rancid Flavor vs. TBA no. +0.024 +0.355 % Fat vs. TBA no. -0.275 % Fat vs. Fishy Flavor -0.173 % Fat vs. Rancid Flavor
Study 2 Long Storage
Short Storage
Long Storage
Thigh-Leg
Breast
Thigh-Leg
Breast
Thigh-Leg
Breast
Thigh-Leg
-0.534** -0.009 +0.044 -0.603** -0.666**
-0.305 -0.103 +0.239 -0.458* -0.407*
-0.581** -0.232 +0.161 -0.195 -0.152
-0.243 -0.562** +0.067 -0.106 -0.233
-0.548** -0.464* +0.487' -0.195 -0.236
-0.535** -0.515** +0.438* -0.227 -0.215
-0.463* -0.239 +0.222 -0.287 -0.126
' Significant at the 0.05 level of probability. " Significant at the 0.01 level of probability.
on flavor of turkey meat when added to the diet until processing time. Therefore, it is desirable that fish meal be excluded from turkey diets sometime prior to market age. Since no diets were fed which permitted withdrawal of fish meal, data presented do not show the desired time of withdrawal. Due to the known involvement of fats and oils in both rancid and fishy flavor, percent moisture and ether extract contents of cooked samples utilized in these studies were determined (Table 6). Differences in fat content were evident between diets for thigh and leg samples but not for breast samples. Since the fat content did vary, correlation coefficients (r) were determined for selected factors (Table 7). TBA Nos., in most instances, correlated positively with percent fat content and negatively with fishiness
scores and rancidity scores. Percent fat content was negatively correlated with fishiness and rancidity scores. REFERENCES Asmundson, V. S., T. H. Jukes, H. M. Fyler and M. L. Maxwell, 1938. The effect of certain fish meals and fish oils in the ration on the flavor of the turkey. Poultry Sci. 17: 147-151. Klose, A. A., H. L. Hanson, E. P. Mecchi, J. H. Anderson, I. V. Streeter and H. Lineweaver, 1953. Quality and stability of turkeys as a function of dietary fat. Poultry Sci. 32: 82-88. Klose, A. A., E. P. Mecchi, H. L. Hanson and H. Lineweaver, 1951. The role of dietary fat in the quality of fresh and frozen storage turkeys. J. Amer. Oil Chem. Soc. 28: 162-164. Marble, D. R., J. E. Hunter, H. C. Knandel and R. A. Dutcher, 1938. Fishy flavor and odor in turkey meat. The effect of cod-liver oil and white fish meal. Poultry Sci. 17: 49-53. Marsden, S. J., L. M. Alexander, J. C. Lamb and G. S. Linton, 1957. Relationships among diet composition, fleshing, fatness, and edible quality
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TABLE 7.—Correlation coefficients (r): Studies 1 and 2.
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J. E. WEBB, C. C. BEUNSON AND J. D. YATES
of female roasting turkeys. Part 1. Fish products in starters and growers. Poultry Sci. 36: 635-646. Marsden, S. J., L. M. Alexander, G. E. Schopmeyer and J. C. Lamb, 1952. Starting diet as a factor in edible quality of turkey. Poultry Sci. 31:451-458. Odland, L. M., H. L. Mayfield and L. Page, 1955. The influence on palatability of certain grain combinations, fish solubles and a vitamin B12Aureomycin supplement in poultry rations. Poultry Sci. 34: 822-831. Steel, R. G. D. and J. H. Torrie, 1960. Principles and Procedures of Statistics. McGraw-Hill Book Co., Inc., N. Y., N. Y. Swickard, M. T., A. M. Harkin and S. J. Marsden, 1953. Palatability of turkey fed experimental
diets containing Aureomycin and fish products. Poultry Sci. 32:726-729. Swickard, M. T., E. H . Montague, E. F. Dochterman and S. J. Marsden, 1952. Palatability of experimental estrogen-treated turkey fryers. Poultry Sci. 31:126-129. Tarladgis, B. G., B. M. Watts, M. T. Younathan and L. Dugan, Jr., 1960. A distillation method for the quantitative determination of malonaldehyde in rancid foods. J. Amer. Oil Chem. Soc. 37: 44-48. U. S. Bureau of Animal Industry and Bureau of Human Nutrition and Home Economics, 1944. Effect of feeding certain fish products on the odor and flavor of roasted turkeys. AHD 74, 8 pp.
R. J. Visco* Department of Biology, University of North Carolina, Charlotte, North Carolina 28213 (Received for publication September 11, 1972)
ABSTRACT E. tenella infections of young male and female chicks caused a premature regression of the bursa of Fabricius. Seven or 11 days after infection, the mean uncorrected bursa weights of parasitized male and female chicks were significantly less than those of uninfected control chicks. The mean corrected bursa weights (per 100 gm. total body weight) were also significantly less in E. tenella-infected chicks than in uninfected controls, but, since the growth of infected chicks was significantly retarded, these differences were not as great as those between mean uncorrected bursa weights. Intraperitoneal injection of testosterone also caused significant reduction in the mean corrected and uncorrected bursa weights of male and female chicks when compared to oil-injected controls. Weight gain was reduced in the testosterone-injected chicks and, 12 days after injection, tfig "grnwth jnd'ces" ot testosteronetreated male and temale chicks were "'fpiltl raTltl y 1pgg t l i a " t^""" r.f pj].JT)jprtpH mntrnk After both h. tenella intecuon and testosterone injection of young male and female fowl, the mean uncorrected weights of their bursae were lower than those of either E. tenella-mfected or testosterone-treated birds. The corrected mean bursa weights of infected, testosterone-injected chicks were similar to those of uninfected testosterone-injected controls and less than those of E. tenella-mlzcted oil-injected chicks. In 2 of 3 trials, infected, testosterone-treated male birds had corrected mean bursa weights significantly less than those of infected, oil-injected males. The mean bursa weight of female chicks in all groups tended to be less than those of similarly treated males but in no cases were their corrected mean bursa weights significantly different. POULTRY SCIENCE 52: 1034-1042,
1973
INTRODUCTION tion of circulating antibody and in the ANY investigators have demon- resistance to various infectious organisms strated that the bursa of Fabricius3 (Sadler and Edgar, 1968, 1969; Glick, of the chicken is important in the produc-- 1970). Challey (1962) suggested that the bursa might be involved in both resis* This study was supported by a grant from the tance to initial Eimeria tenella infection Foundation of the University of North Carolina, and to the development of immunity to Charlotte.
M
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The Effect of Eimeria tenella Infection and Testosterone Treatment on the Weight of the Bursa of Fabricius in Young Chickens