Abstract
THE high biological value of most fish meals for poultry has been recognized for many years (Robertson et al., 1940; Rhian, 1941; Almquist, 1957). A high quality fish meal is an excellent source of protein (Hinners and Scott, 1960) and of essential amino acids (Almquist, 1957). Also, fish meal and fish products contain unidentified growth factors for poultry (Heuser and Norris, 1951; Atkinson and Couch, 1951).However, the development of fishy flavor of broiler meat has been associated to diets containing high levels of fish meal or fish oil. Cruickshank (1939) found that a 15% low grade fish meal plus 2% cod liver oil caused a definite fishy flavor. More recently, Hardin et al. (1964) also showed that off flavors were produced with a combination of 15 % fish meal and 1.5% added stabilized fish oil which resulted in a total of 1.8% dietary fish oil. Fishy and off flavors…
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