The effects of dietary fish protein hydrolysate-based supplementation on sensory properties and meat quality of broiler chicken

Authors: AMIR REZA SHAVIKLO, AMIR HOSSEIN ALIZADEH GHAMSARI, YASAMAN ETEMADIAN, FEREIDOON RAFIPOUR

Abstract: The aim of the present study was to determine the effect of supplement fish protein hydrolysate-based to broiler feed on sensory properties and meat quality. A total of 400 pieces of 1-day-old male broiler chicks (Ross 308) received 4 dietary levels (0, 2.5, 5.0, 7.5%) of fish protein hydrolysate-based supplement (FPHS) in the basal diet mix for 42 days. Quality index-derived method (QIM) was used for assessment of chicken carcass. Quantitative descriptive analysis method was applied to study sensory properties of the chicken fillets. Water holding capacity (WHC), cook loss, color, meat texture were also determined. The carcass odor and flavor in broilers received 2.5, 5.0, and 7.5% FPHS were significantly different from those of control. The highest intensity of darkness, reddish pink, and yellowness of the legs and breast was observed in the carcass of control treatment. The highest fat content (1.34%) and WHC (70.36%) were reported in treatments received 7.5% FPHS. The umami taste was detected in chicken broth and cooked fillets of broilers fed received FPHS, which was not detected in the control treatment. The umami (a pleasant savory taste) was sensed more strongly in the cooked fillet followed by chicken broth. Breast fillet of birds received FPHS had a better texture, which was confirmed by shear stress measurement. The results could be helpful in application of FPHS in the poultry farming especially in the countries looking for local feed protein products as soybean meal replacement.

Keywords: Broiler chicken, fish protein hydrolysate, meat quality, quality index method, sensory attributes, umami taste

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