Abstract
Hubbard broiler chicks were fed to 7 weeks of age diets containing hake (Pacific whiting), Dover sole, Brown rock, and Atlantic cod hydrolyzate meal to provide 4.3% crude protein in diets and herring meal to provide 4.9% crude protein in the diet (dry matter basis). No significant differences were observed among the treatments in live body weight and feed conversion; however, mean dressed broiler weight (P<.05) was influenced by the type of fish meal. The diets affected drip cooking loss (P<.05) and the fishy and off-flavor sensory characteristics of the cooked broiler carcasses. There were no differences (P>.05) due to diet in total cooking losses, cooking time, total moisture, and juiciness.
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