Studies on the Meat Quality of Broilers I:Effect of Dietary Protein and Energy Levels on Abdominal Fat Content and Meat Taste

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The collaborative experiment in two laboratoryies was carried out to investigate the effect of dietary protein and energy levels on the abdominal fat content of broilers and the relationship between its content and meat taste.Chicks were reared on a commercial starter diet (CP22%-TDN72%) for 4 weeks and divided into two groups, such as CP16%-TDN73% and CP20%-TDN73%, up to 8 weeks old. Then each group was divided into 3 groups up to 10 weeks old, the former; CP16%-TDN82%, CP16%-TDN73% and CP20%-TDN73%, the latter; CP 20%-TDN82%, CP20%-TDN73% and CP24%-TDN73%, respectively.The abdominal fat level was significantly higher in both sexes fed low protein diets than in those fed high protein diets, but female chicks had a significantly higher level of abdominal fat than male chicks.The level-up of dietary protein by 4% depressed abdominal fat level, but that of TDN by 9% had a little effect compared with that of dietary protein by 4%.High correlation was recognized between the fat content in thigh muscle and abdominal fat level. (r=0.94)In sensory test, thigh muscle, pickled in 1% NaCl solution for 5 minites and steamed, was used. Most of panelist liked the meat of broilers fed diets which resulted in high fat contents. Meat taste of broilers may be affected by fat content in muscle.
日本家禽学会の論文