Factors Affecting Poultry Flavor

A REVIEW of the literature indicates the need for research on the influence of certain feed ingredients used in formulating broiler rations on the retention and improvement of poultry flavor. Considerable work has been reported on the effect of feed ingredients in the production of off-flavor in poultry. It has been known for some time that certain fish oils and fish products may impart off-flavors to poultry according to Carrick and Hauge (1926), Marble et al. (1938), Asmundson et al. (1938) and Cruickshank (1939). Maw (1935) reported that the feeding of single grain rations resulted in corn-fed poultry being the most flavorful and moist, with barley second, oats third and wheat last. Odland, Mayfield and Page (1955) observed that broilers fed rations containing simple grain combinations of wheat and oats or wheat and barley were equal to or superior in palatability to broilers raised on rations containing more complex grain…