A method of improving the flavor, tenderness and overall...

Details A method of improving the flavor, tenderness and overall... A method of improving the flavor, tenderness and overall...

A - Human Necessities

23

K

A23K 1/18 (2006.01) A23K 1/16 (2006.01) A23L 1/315 (2006.01)

Patent

CA 2446027

A method is provided for improving the flavor, tenderness and/or consumer acceptability of the meat of domestic fowl. The method includes feeding low levels of long chain omega-3 and/or omega-6 HUFAs to the fowl, preferably during the later stages of the production cycle. The method can also result in improved nutrition value in the meat of the fowl.

L'invention concerne un procédé permettant d'améliorer la saveur, la tendresse et/ou l'acceptance par le consommateur de la viande de poule à bouillir. Ce procédé consiste à nourrir la poule avec de faibles niveaux d'acides gras polyinsaturés à longue chaîne, oméga 3 et/ou oméga 6, de préférence pendant les étapes ultérieures du cycle de production. Ce procédé permet également d'améliorer la valeur nutritive de la viande de poule à bouillir.

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