Intestinal Flora and Chicken Flavor

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Abstract
SUMMARY– Chickens, including those reared under germfree, gnotobiotic (in contact only with Clostridium perfringens, Escherichia coli, and Streptococcus faecalis) or conventional conditions were compared for flavor utilizing the triangle taste testing technique. Dark and light meat were evaluated separately. The results of these tests indicated a highly significant difference between the flavor of germfree and conventional chicken meat, a difference of lower significance between gnotobiotic and conventional chicken meat and no significant difference between the ‐flavor of gnotobiotic and germfree chicken meat. Meat from the conventionally‐reared chickens had a stronger and more characteristic chicken flavor than that from germfree chickens. These results indicate that bacteria present in the intestinal tract do affect flavor of the meat of the chicken.

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