Abstract
ABSTRACT THE ready availability of fats for feeding purposes led many poultry nutritionists into the study of the utilization of high levels of fats in poultry rations with particular attention to feed efficiency and growth rates. The final criterion of a finished broiler, the flavor of the bird, was generally ignored in these experiments. Very few data have been reported on the effect of added dietary fat on the flavor of chicken meat. The few reports published were favorable to use of fat. Aitken et al. (1954) using 10 percent beef tallow in 22 or 25 percent protein diets reported that 10-week-old male broilers, as shown by a consumer’s preference test of 45 individuals, did not differ in flavor from the control birds. Siedler et al. (1955) fed the fatty acids of choice white grease as 3 percent of the diet, and choice white grease, yellow grease, brown grease, prime tallow, . . .
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
