Supplemental arachidonic acid-enriched oil improves the taste of thigh meat of Hinai-jidori chickens.

The Hinai-dori is a breed of chicken native to the Akita prefecture in Japan. A cross between the Hinai-dori and Rhode Island Red breeds has been commercialized as the Hinai-jidori chicken, one of the most popular brands in Japan. High arachidonic acid (AA) content is a characteristic feature of Hinai-jidori chicken meat. To elucidate the relationship between AA content and the palatability of the Hinai-jidori chicken, we examined the effects of palm oil (PO), corn oil (CO), and arachidonic acid-enriched oil (AAO) diet supplementation on the fatty acid content and sensory perceptions in thigh meat. Each oil and silicate was mixed at a ratio of 7:3, 5% of fresh matter was added to the finisher diet, and Hinai-jidori chickens were fed these diets for 2 wk before slaughter. In thigh meat, the AA content of the AAO group was significantly more than 2-fold higher than that of the PO and CO groups. Other fatty acid contents were not significantly different among the groups. Sensory evaluation showed that the total taste intensity, umami (l-glutamate taste), kokumi (continuity, mouthfulness, and thickness), and aftertaste of the AAO group were significantly higher than those of PO and CO groups in both chicken soup and steamed minced meat. These data suggest that the palatability of chicken meat can be improved by dietary AA supplementation.