oa Agroanimalia - Flavour studies with different levels and times of fish meal feeding and some flavour-imparting additives in broiler diets

Volume 4, Issue 2
  • ISSN : 0302-7104



The effect of diets containing fish meal on the flavour, volatile bases, phospholipid content and fatty acid composition of carcasses from 9-week old broilers was studied. Such factors as levels (0, 8 and 20%) of fish meal in the diet, periods of withholding of fish meal stabilized with ethoxyquin, curing of fish meal, extraction of fat or washing with water of fish meal, and addition of condensed fish solubles or chicken flavouring were compared. Furthermore, the effect of adding certain nitrogenous substances to diets containing 8% stabilized fish meal was assessed.

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