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Chloroanisoles as a cause of musty taint in chickens and their microbiological formation from chlorophenols in broiler house litters
Author(s) -
Curtis R. Frank,
Dennis Colin,
Gee Jennifer M.,
Gee Malcolm G.,
Griffiths Nerys M.,
Land Derek G.,
Peel John L.,
Robinson David
Publication year - 1974
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740250711
Subject(s) - broiler , litter , preservative , food science , biology , poultry farming , poultry litter , zoology , ecology , nutrient
The cause and origin of musty taint in chicken from broiler systems has been established as 2,3,4,6‐tetrachloroanisole formed by microbial methylation of 2,3,4,6‐tetrachlorophenol present as a wood preservative on shavings used as litter. At least three of the fungi found in poultry litter ( Scopulariopsis brevicaulis , Aspergillus sydowi and Penicillium crustosum ) can effect this methylation. 2,3,4,6‐Tetrachloroanisole formed in the litter was taken up by the chickens. The levels in various chicken tissues and factors affecting uptake and loss have been investigated.