Enhanced vitamin D content of chicken by UVB bio-enrichment does not influence sensory evaluation

E. J. Rosbotham, C. I. R. Gill, E. J. McDonald, W. C. McRoberts, N. Rainey, R. Loy, H. R. Neill, U. O'Neill, S. Smyth, A. Burns, L. K. Pourshahidi

Research output: Contribution to journalMeeting Abstractpeer-review


Bio-enrichment practices such as animal UVB exposure effectively enhances vitamin D content of meat(1). Consumers may favour vitamin D bio-enriched products owing to the natural appeal of production(2), but changes in sensory characteristics should be minimised to ensure consumer acceptability(3). This study aimed to 1) investigate daily UVB exposure on vitamin D metabolites in chicken meat, and; 2) to determine sensory evaluation of UVB bio-enriched chicken goujons compared to control goujons.

Ross 308 broiler chickens were exposed daily to UVB exposure (n=30) or control (no UVB) (n=30) for 6 weeks prior to slaughter. Samples of cooked bio-enriched and control chicken meat (50g) were retained for analysis. The remaining meat was minced and used to prepare two batches of goujons (bio-enriched and control) with the addition of salt, garlic and onion powder. Meat was formed and shaped into goujons, coated in batter, breadcrumbs, and fried in rapeseed oil (180°C, 1.4mins). Prepared goujons were frozen prior to sensory evaluation. Consenting adults (n=50) aged 18-65 years were recruited. Chicken goujons were oven roasted (180°C) until an internal temperature of 75°C was reached. Participants were presented with a trio of goujons (n=1 bio-enriched; n=2 control) each randomized by a three-digit code. Participants were asked to rate five hedonic sensory parameters; appearance, aroma, taste, texture, and overall liking rated from 1-10 (1, extremely dislike; 10, extremely like) for each goujon. Vitamin D3 and 25(OH)D3 (µg/kg), were analysed in cooked chicken meat and goujons by LC-MS/MS. Vitamin D activity was defined as: [vitamin D3 + (25(OH)D3 x 5)](4).

Daily UVB exposure of chickens resulted in a significant increase in mean ± SD vitamin D3 in cooked chicken meat compared to control (3.0 ± 0.9 µg/kg vs. 2.1 ± 0.6 µg/kg, P0.05). Bio-enriched chicken goujons demonstrated a significant increase in vitamin D3 (1.2 ± 0.1 µg/kg vs. 0.8 ± 0.1 µg/kg, P0.05).

Ross 308 broiler chickens exposed short-term to UVB light significantly increased vitamin D3 metabolites in cooked chicken and bio-enriched goujons. UVB bio-enrichment did not impact hedonic sensory analysis in chicken goujons, and similar levels of consumer acceptability indicate this may be a feasible strategy to increase vitamin D dietary sources for consumers. Future qualitative research is warranted to further explore market potential of vitamin D bio-enriched products.
Original languageEnglish
Issue numberOCE4
Publication statusPublished (in print/issue) - 30 Aug 2022


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