Acta Univ. Agric. Silvic. Mendelianae Brun. 2005, 53, 79-90

https://doi.org/10.11118/actaun200553050079
Published online 2014-12-22

Sensory analysis of meat of cockerels and pullets fed with diets containing Amaranth or fishmeal

Miroslav Jůzl1, Jana Simeonovová1, Bohumila Písaříková2

1Ústav technologie potravin, Mendelova zemědělská a lesnická univerzita v Brně, Zemědělská 1, 613 00 Brno, Česká republika
2Výzkumný ústav veterinárního lékařství, Hudcova 70, 621 32 Brno, Česká republika

Sensory-evaluation was conducted on 80 chickens (ROSS 308) 36 days old. Chickens were divided into groups by course of the diet addition of Amaranth or fishmeal in basic fed diets BR1 and BR2 (addition 2% of fish meal, 10% of no-heat-treated Amaranth, 10% of heat-treated Amaranth – popping, 10% of dry mass of Amaranth). Groups were separated by sex in rearing. Totally were 8 groups of 10 chickens. It was evaluated sensory quality of breast and legs (thigh and drumstick). There were 8 members of evaluation group; evaluation was done by group of 8 members satisfied all conditions in ISO 8586-1 in special room for sensory analysis (according to ISO 8589).
It was used five-point scale (1 – at least desirable, 5 – the most desirable) in evaluation of five main (descriptors) attributes of meat (colour, texture, juiciness, odour and taste).
Breast meat texture of group of heat–treated Amaranth was evaluated even with shear-force measuring (W.B.).
The correlation coefficient was –0,91 for statistical relationship between sensorial measured texture and evaluation of the shear-force. Addition of no-heat-treated and dry mass of Amaranth had positive effect (P < 0,05) on colour (paler meat), taste and odour (more desirable) than addition of fishmeal and heat-treated Amaranth. Members of evaluation group detected moderate fish aftertaste and false taste of thighs at meat, when chickens were fed by fishmeal (but without statistical variance). Beyond, variance (P < 0,05) was detected with addition of fishmeal only in compare with dry mass of Amaranth addition. This diet was evaluated as more desirable than others groups in relation to taste and odour of meat. All groups fed by Amaranth were positive evaluated in taste and odour and no group were qualify as unacceptable for consumers. Contrasts between sexes were not indicated in this age of young chickens, but only tendency to better texture and taste of the meat of pullets.

References

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