Die Bodenkultur - Journal for Land Management, Food and Environment
S. Bickel, W. Wetscherek and R. Leitgeb:
Influence of fat source on the performance of broilers, and on relevant carcass characteristics for consumers
2nd Report: Influence of rape seed oil and animal fat on meat composition of broilers
In this experiment, 160 animals were fed a complete ration consisting of corn, soybean meal, fat, corn starch, and a mineral, vitamin and trace element supplement.
The ration for Group 1 contained animal fat, and for Group 4 only rapeseed oil. Groups 2 and 3 were given a combination of the 2 fat sources, in a ratio of 2/3 to 1/3 and 1/3 to 2/3, respectively.
Breast and thigh meat with the skin and the whole ready-to-roast carcass were analyzed for dry matter, crude protein, crude fat and crude ash, in both raw and grilled conditions.
From an initial fat content of the lean breast meat of 6 to 7 % fat in the raw meat, fat content was reduced by 19 to 34 %. Even greater reductions were observed in the groups with higher amounts of rapeseed oil in the diets.
The thigh meat, with an original fat content of 17 %, showed an increase in dry matter of 13 % after grilling in Group 1. Group 4 showed an increase of 7 % in dry matter, as compared to the raw meat. The other 2 groups ranged between these values.
The dry matter content of the raw, whole, ready-to-roast carcasses was about 35 %, and about 40 % after grilling.
Grilling caused an increase in the crude protein content of approximately 5 %. There was no difference between the raw and grilled meat in terms of absolute crude fat content. Contrary to this, the crude ash content increased about 10 % and the crude protein content about 5 %.
Organoleptic tests were used to judge the characteristics tenderness, juiciness and flavor. No significant differences were apparent.
Key words: broiler, compositon of broiler meat, organoleptic test, rapeseed oil, animal fat.