Czech J. Anim. Sci., 2008, 53(7):299-305 | DOI: 10.17221/356-CJAS

Influence of n-3 and n-6 polyunsaturated fatty acids on sensory characteristics of chicken meat

J. Zelenka, A. Jarošová, D. Schneiderová

Faculty of Agronomy, Mendel University of Agriculture and Forestry, Brno, Czech Republic

The relationship between different levels of n-6 and n-3 PUFA in chicken breast and thigh meat and sensory characteristics of meat was studied. Chickens were fed diets containing 1, 3, 5 or 7 percent of oil made of seeds either of the linseed cultivar Atalante (A) with a high content of α-linolenic acid or of the cultivar Lola (L) with a predominating content of linoleic acid. The meat of chickens fed L showed better sensory characteristics than the meat of birds fed A. If the tissue contained more than 180 mg/100 g of n-3 PUFA, i.e. the thigh meat when chickens were fed 3% or more A and the breast meat when chickens were fed 7% A, significant fishy odour and taste as well as slight oily aftertaste were recorded. Texture, tenderness and juiciness of breast meat did not differ significantly (P > 0.05) in groups fed different diets. Thigh meat in the group with 1% A was significantly (P < 0.05) more fibrous than in the group with 7% L; however, there were no differences in texture between the other groups. The thigh meat of chickens fed L was tenderer, juicier and tastier than the meat of those fed A. Tenderness and juiciness were the highest in the group fed 7% of L. There is only a limited possibility to increase the intake of n-3 PUFA without any risk of changes in sensory characteristics of meat. If the levels of α-linolenic acid in the diet were 6.5 and 31 g/kg and the n-6/n-3 PUFA ratios in the meat were 3.3:1 and 0.9:1, respectively, the sensory value of TM and BM was not significantly deteriorated.

Keywords: chicken meat; organoleptic properties; linseed oil; PUFA

Published: July 31, 2008  Show citation