The Influence of Solvent Extracted Fish Meal and Stabilized Fish Oil in Broiler Rations on Performance and on the Flavor of Broiler Meat

Abstract

H IGH quality fish meal is an excellent source of protein for growing chicks, as reported by Hinners and Scott (1960). However, in commercial broiler diets, fish meal is usually limited to less than 10 percent to avoid possible fishy flavor in broiler meat. Fishy flavors or "off-flavors" in meat have been attributed to fish oil by Carrick and Hauge (1926), and Asmundson et al. (1938). The levels of dietary fish oil that have been reported to cause fishy flavor of meat varies, but most workers seem to agree that 2 percent fish oil will certainly produce off-flavored meat. Rand et al. (1960) and Common et al. (1957) report that aging or heating produces a toxic degradation product of fish oil. Singsen et al. (1954) produced encephalomalacia in chicks having low levels of tocopherols at hatching using diets containing 2 percent unstabilized fish oil. Encephalomalacia was prevented by the addition of 0.025 percent DPPD to the 2 percent fish oil diet. Many commercial fish meals are now treated with an antioxidant which is helpful in preventing 1 Scientific Article No. A1100. Contribution No. 3531 of the Maryland Agricultural Expt. Sta. (Department of Poultry Science). 2 Present Address: Beacon Feed Mill, Laurel, Delaware. 3 Present Address: Ralston Purina Company, St. Louis 2, Missouri. rapid initial fat oxidation and heating. It is possible, however, that fish oil could be more effectively stabilized if extracted than when it remains in the meal. Oil extraction, giving two separate ingredients (fish meal and fish oil), might well lead to formulation advantages. 1. Up to 15 percent solvent extracted fish meal in broiler diets did not produce a fishy flavor in broiler meat. 2. Off-flavor in broiler meat was produced by 1.8 percent dietary stabilized fish oil.