FISH MEAL STUDIES. 2. EFFECTS OF LEVELS AND SOURCES ON "FISHY FLAVOR" IN BROILER MEAT.

Abstract THE use of high levels of fish meal in broiler diets is limited in the U.S. by the relative cost as compared to soybean meal, but such may not be the case in other countries, particularly those in South America. A restriction may be imposed, however, by development of fishy flavors in the meat of broilers fed diets containing high levels of fish meal or fish oils. In early work, Carrick and Hauge (1926) reported that chickens fed a diet containing 2% cod liver oil had no off flavor when tasted warm but possessed a slight suggestion of abnormal flavor when tasted cold. At 4% levels serious fishy flavors were noted. Cruickshank (1939) found that 2% cod liver oil and 2% cod liver oil plus 15% high grade fish meal produced no off flavors but that 2% cod liver oil plus 15% low grade fish meal caused slight but definite…