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DDGS Effects on Broiler Meat Quality


A.Corzo ,* M.W. Schilling,† R.E.Loar II,* V.Jackson,† S.Kin,† and V. Radhakrishnan † *Department of Poultry Science, Box 9665, Mississippi State University, Mississippi State, MS 39762; and † Department of Food Science, Nutrition, and Health Promotion, Box 9805, Mississippi State University, Mississippi State, MS 39762




A randomized complete block design with 3 replications (n = 144) was utilized to evaluate the effects of feeding distillers dried grains with solubles (DDGS; 0% control and 8%) on broiler breast and thigh meat quality. Electrical stunning was performed, and broiler carcasses were scalded, picked, and eviscerated using commercial prototype equipment. At 4 h postmortem, carcasses were removed from the chill tank and breast and thigh removal was performed. Color, pH, cooking loss, and shear force values were measured on breasts that were removed from the right side of the carcass. Breasts removed from the left side of the carcass were utilized for sensory testing. Thigh meat was evaluated for TBA reactive substances and fatty acid composition. On average, no differences (P > 0.05) existed among the DDGS and control treatment with regards to color (CIE L*, a*, b*), ultimate pH, cooking loss, and shear values. In addition, no differences (P > 0.05) existed among treatments regarding the acceptability of texture, but the control treatment was slightly preferred (P < 0.05) over the DDGS treatment with respect to flavor and overall acceptability. However, both treatments received scores of “like moderately” on the hedonic scale, and consumers who liked the chicken breasts “moderately” or “very much” (over 50% of the panelists) did not differentiate between the 2 treatments. In addition, in a sensory difference test, consumers could not differentiate (P > 0.05) between the control and DDGS treatment. Fatty acid composition varied slightly (P < 0.05) between treatments. The DDGS treatment had a greater (P < 0.05) percentage of linoleic and total polyunsaturated fatty acids, indicating that it may be slightly more susceptible to oxidation. Overall, data suggest that both feeding treatments yielded high-quality breast and thigh meat with minimal product differences.

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