Effects of modified dietary fishmeal on broiler performance and meat quality

The modified dietary fishmeal (MDFM) (25% of total protein and 25% of crude fat) was administered in starter and grower mixtures in the amounts: O (group I - control) 5 (group 2) and 8% (group 3I) over a period of 42 days of broiler feeding. An estimation of broiler performance (body weight, feed intake, chicken mortality) and slaughter analysis of the after slaughter quality of the broilers was carried out. Sensory parameters (color, taste, smell, tenderness and juiciness of meat) of breast and thigh muscles and their physical and chemical features (dry matter content, crude fat, total cholesterol and pH, polyunsaturated fatty acid, including PUFA, n-6 and n-3) were also evaluated. An improvement of the effectiveness of broiler feeding was determined, but it also caused a worsening of the sensory features of the meat (fish odor). The intensive fish flavor was eliminated in group 2 after the broilers were fed the grower mixture without MDFM for about 7 days before the slaughter of the birds. Broiler muscles from groups 2 and 3 had a significantly higher content of raw fat and total cholesterol in comparison with the control group. At the same time an increased content of PUFA n-3 and a decreased rate of n-6/n-3 was determined in the meat of broilers fed with the MDFM supplement. These results are profitable, especially from the point of view of the nutritional quality of the meat. MDFM can be used in mixtures for broilers, but at a limited rate (max 5%) and it is necessary to eliminate MDFM from grower mixture at least 7 days before the bird slaughter.