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June 20, 2024PoljoprivredaOpen Access

The Sensory Characteristics of Eggs Enriched With the fish and Linseed Oil

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Authors

ZKZlata KralikAgricultural Institute OsijekGKGordana KralikUniversity of OsijekARAna RadanovićUniversity of Osijek

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Implication

Feeding trial reveals altered egg taste and aroma from fish and linseed oil diets in laying hens, suggesting sensory trade-offs in dietary enrichment.

Key Points

  • Supplements of fish oil in hen feed significantly altered egg taste while increasing egg smell perception, though color and texture remained largely unaffected.
  • Significant taste differences (P<0.05) occurred between control feed and both fish oil diets, whereas hedonic likability of odor showed no disparity (P>0.05).
  • Sensory analysis using the triangle test and hedonic test was conducted by 52 tasters to evaluate eggs from 480 hens fed soybean, fish, or linseed oil.

Cite This Study

Kralik et al. (2024) studied this question.

synapsesocial.com/papers/68e63f5cb6db6435875d0c7chttps://doi.org/10.18047/poljo.30.1.8
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Also Consider

Synapse has enriched 4 closely related papers on similar clinical questions. Consider them for comparative context:

  1. 1Comparative effects of dietary microalgae oil and fish oil on fatty acid composition and sensory quality of table eggs2019 · 64 citations
  2. 2Effect of different source of oils on fatty acid profile and organoleptic traits of eggs2008 · 10 citations
  3. 3Effect of feeding hens regular or deodorized menhaden oil on production parameters, yolk fatty acid profile, and sensory quality of eggs2000 · 156 citations
  4. 4Omega-3 fatty acid levels and sensory quality of eggs following consumptionof alpha-linolenic acid enriched diets2021 · 7 citations