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United States Department of Agriculture

Agricultural Research Service

Title: Impact of Dietary Sensory Supplemental Methionine Sources on Sensory Measurement of Odor Related Compounds in Broiler Excreta

Authors
item Chavez, C - TX A&M UNIVERSITY
item Coufal, C - TX A&M UNIVERSITY
item Niemeyer, P - TX A&M UNIVERSITY
item Carey, J - TX A&M UNIVERSITY
item Lacey, R - TX A&M UNIVERSITY
item Miller, R - TX A&M UNIVERSITY
item BEIER, ROSS

Submitted to: Poultry Science Meeting
Publication Type: Abstract Only
Publication Acceptance Date: July 8, 2003
Publication Date: July 8, 2003
Citation: Chavez, C., Coufal, C.D., Niemeyer, P.L., Carey, J.B., Lacey, R.E., Miller, R.K., Beier, R.C. 2003. Impact of dietary sensory supplemental methionine sources on sensory measurement of odor related compounds in broiler excreta [abstract]. Poultry Science. 82(Suppl. 1):21.

Technical Abstract: An experiment was conducted to detect differences of odor related compounds in broiler excreta by a trained human descriptive aroma attribute sensory panel. All excreta were collected in litter pans lined with aluminum foil. All trials consisted of 5 treatment groups with 3 replications and 13 randomly distributed straight run broiler chicks per pen reared in battery cages. The treatment groups consisted of no supplemental methionine (control group), sodium methioninate aqueous solution, dry methionine hydroxy analogue, liquid methionine hydroxy analogue, and DL-methionine. The methionine activity of each methionine source was 45.9, 52, 88, and 98% respectively. Starter and grower diets were formulated to contain 0.5%, and 0.38% methionine activity, respectively (except control group, 0.35% methionine activity). No significant differences were observed in body weights, feed consumption or feed conversion among the treatments. Broiler excreta were collected at week 4, 5, and 6 for 24 hours to be analyzed by the trained sensory panel (7 people). Each panelist was given 25 g of manure heated at 27C for 5 minutes for sensory analysis. The thirteen odor attributes utilized to determine differences in broiler excreta by the trained sensory panel were ammonia, dirty socks, wet poultry, fermented, rotten fruit, hay, musty wet, sharp, sour, urinous, rotten eggs, irritating, pungent, and nauseating. Panelist marked intensities for each attribute ranging from 0=none and 15=extremely intense. Each panelist was given 2 replications of each treatment group in a random order each week (total of 10 samples per week). All data were evaluated by analysis of variance using the GLM procedure of SAS. The data indicated that ammonia, wet poultry, rotten fruit, musty-wet, sharp, and pungent differed (P<0.05) across treatment groups. These findings demonstrate that supplemental methionine sources significantly influences odor related compounds in broiler excreta.

Last Modified: 9/29/2014
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