Performance Data and Flavor Evaluation of Broilers Fed Diets Containing Varying Amounts of Animal Fat

Abstract

ABSTRACT THE use of animal fats in rations to improve the performance efficiency of broilers has recently received extensive study by numerous investigators (Siedler and Schweigert, 1953; Biely and March, 1954; Arscott et al., 1955, 1958; Leong et al, 1955; Donaldson et al., 1956, 1957; Potter et al., 1956; Sunde, 1956a, b; and others). Adequate reviews of the early literature on this subject are contained in several of these reports. Although much data are available concerning the influence of animal fat on performance of broilers, only limited information exists as to the effect of animal fat on their eating and cooking qualities. Aitken et al. (1954) reported no difference in flavor in a consumer preference test for birds fed 10 percent beef tallow but indicated a preference did exist for the fat fed broilers on the basis of moisture of the cooked flesh. Darrow and Essary (1954 Darrow and Essary (1955) reported no difference . . .