Flavor and aroma of birds fed purified and standard diets.

Abstract INTRODUCTION THE search for better methods of improving poultry flavor has been handicapped by lack of fundamental knowledge on the influence of certain feed ingredients used in formulating modern broiler diets. According to Maw (1939), corn, wheat, oats, and barley may impart characteristic flavors to poultry meat. Poley et al. (1940) conducted a study on the effect of corn, wheat, and barley in the diets on flavor of fried and roasted chickens. These workers found no significant differences in flavor of birds fed various diets. Dark meat of birds fed corn scored higher than that of birds fed wheat or barley. Similar studies by North (1941) revealed that no single cereal grain produced a superior flavor in turkey meat. The preliminary investigation reported herein was designed on the assumption that, if birds fed a diet containing all natural feed ingredients show indications of producing a desirable flavor, those fed a …