What question did this study set out to answer?

To determine how varying dietary concentrations of glucosinolates and free oxazolidinethione, at a fixed level of sinapine, influence egg trimethylamine levels and fishy egg taint in brown-shelled layers.

September 1, 1983Canadian Journal of Animal Science

Influence of Glucosinolates and Free Oxazolidinethione in a Laying Diet Containing a Constant Amount of Sinapine on the Trimethylamine Content and Fishy Odor of Eggs From Brown-Shelled Egg Layers

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Authors

YGY. K. GOHAgriculture and Agri-Food Canada ARA.R. RobbleeUniversity of Alberta DCD.R. ClandininUniversity of Wisconsin–Madison

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Implication

Feeding trial reveals free oxazolidinethione increases egg trimethylamine in brown egg layers, indicating that breakdown products drive fishy odor rather than intact glucosinolates.

Key Points

To determine how varying dietary concentrations of glucosinolates and free oxazolidinethione, at a fixed level of sinapine, influence egg trimethylamine levels and fishy egg taint in brown-shelled layers.
Fed duplicate groups of 10 Rhode Island Red laying hens known to lay fishy eggs one of four experimental diets.
Evaluated a wheat-soybean control diet alongside three diets supplemented with aqueous rapeseed meal extracts from Oro, Span, and Tower cultivars at 3.42%, 4.4%, and 5.0% to supply a constant 0.17% sinapine.
Hens fed the Tower aqueous extract diet laid eggs with significantly higher trimethylamine content than hens fed diets containing Oro or Span extracts (P < 0.05).
Diets formulated with Oro and Span extracts contained approximately sevenfold higher intact glucosinolates than the Tower diet without driving increases in egg trimethylamine.
Dietary free oxazolidinethione increased yolk trimethylamine accumulation and the incidence of fishy-smelling eggs.

Cite This Study

GOH et al. (1983) studied this question.

synapsesocial.com/papers/6a08f3a634cfc5f8bc5b822d https://doi.org/10.4141/cjas83-075

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Implication

Feeding trial reveals free oxazolidinethione increases egg trimethylamine in brown egg layers, indicating that breakdown products drive fishy odor rather than intact glucosinolates.

Influence of Glucosinolates and Free Oxazolidinethione in a Laying Diet Containing a Constant Amount of Sinapine on the Trimethylamine Content and Fishy Odor of Eggs From Brown-Shelled Egg Layers

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Cite This Study

Influence of Glucosinolates and Free Oxazolidinethione in a Laying Diet Containing a Constant Amount of Sinapine on the Trimethylamine Content and Fishy Odor of Eggs From Brown-Shelled Egg Layers

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