CRAWFORD ET AL.: FLAVOR OF TURKEY 



deaerated under vacuum and twice flushed w^ith 

 nitrogen. To part of each oil was added 0.31259^^ 

 ethoxyquin (this will give 125 ppm when added to 

 diet). The stabilized oils were again evacuated, 

 flushed under nitrogen, and stored at -26°C until 

 use. The rendered beef fat was stored at -26°C 

 until used. 



Feed 



The following basal diet was used in the feeding 

 of turkeys: 



Diets contained 10 mg vitamin E (cf/- a -tocopherol 

 acetate) per kilogram and 0.66 ppm sodium sele- 

 nite. Oils were preweighed and stored at — 26°C 

 under nitrogen before incorporation into diets. 

 Diets were mixed with the oils every 1 or 2 wk and 

 stored in a refrigerator and fed fresh daily. 



Diets and Feeding 

 Experiment I 



Eighty White Broad Breasted poults (unsexed) 

 were fed chick starter (about 7% fish meal) on day 

 1. On days 2 and 3, they were fed one-half starter 

 and one-half basal diet. On day 4, they were di- 

 vided into eight groups of 10 turkeys each, equally 

 distributed by weight, and fed to 6 wk of age on the 

 following experimental diets: 



Group Oil supplement to basal diet^ 



1 4% SO 



2 4% SO + 125 ppm EMQ 



3 1% SO + 3% LO 



4 1% SO + 3% LO + 125 ppm EMQ 



5 3.5% SO + 0.5% TO 



6 3.5% SO + 0.5% TO + 125 ppm EMQ 



7 3% SO + 1% TO 



8 3% SO + 1% TO + 125 ppm EMQ 



^SO = safflower oil; EMQ = ethoxyquin, an an- 

 tioxidant; LO = linseed oil; TO = tuna oil. 



Experiments II and III 



Eighty-one White Broad Breasted poults were 

 obtained sexed (male only) for Experiments II and 

 III. Starter diet containing 7% fish meal was fed 

 day 1, and one-half starter and one-half basal diet 

 were fed on days 2 and 3. On day 4, the poults were 

 divided into nine groups of nine turkeys each, 

 equally distributed by weight. Groups 1 through 8 

 were fed the experimental diets described below 

 for 8 wk. These turkeys constituted Experiment II. 

 Group 9 was fed the basal diet wdthout oil sup- 

 plementation to 14 wk of age and was then divided 

 into three groups of three turkeys each which were 

 designated as Groups A, B, and C. For 2 wk (until 

 16 wk of age), Group A was fed Diet 1 (control 4% 

 beef fat) and Groups B and C were fed Diets 3 and 5 

 ( 3% beef fat + 1% tuna oil and 2% beef fat + 2% 

 tuna oil), respectively. These turkeys constituted 

 Experiment III. 



Group Oil supplement to basal diet^ 



1 4% BE 



2 3.5% BF + 0.5% TO 



3 3% BF + 1% TO 



4 3% BF + 1% TO + 200 mg 



vitamin E/kilogram 



5 2% BF + 2% TO 



6 2% BF + 2% TO + 200 mg 



vitamin E/kilogram 



7 3% SO + 1% TO 



8 2% SO + 2% TO 



9 No oil supplement until 14 wk of age 



iBF = beef fat; TO = tuna oil; vitamin E = 

 c?/- a -tocopherol acetate; SO = safflower oil. 



Sampling and Analysis 



All turkeys were sacrificed at the appropriate 

 time by cutting the jugular vein with an electrified 

 knife and bleeding for 2 min. The turkeys were 

 then scalded at 60°C, defeathered, eviscerated, 

 dressed, packed in ice overnight, vacuum sealed, 

 blast frozen, and stored at - 30°C for about 4-6 wk. 

 All birds were halved in the frozen state, with half 

 being reserved for chemical analyses and half for 

 baking and subsequent organoleptic analyses. 



The halves for chemical analyses were thawed 

 overnight in a 2°C cold room. Thighs and breasts 

 were removed and minced individually after re- 

 moval of skin and subcutaneous fat. Minced 

 thighs and breasts from individual birds were 



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