Former Foodstuff-Based Diets on the Quality and Sensory Properties of Eggs from Laying Hens

In recent years, former food products (FFPs) have been gaining attention as alternative feed ingredients for more sustainable production systems. This study evaluated the impact of including FFPs on the quality of eggs produced by laying hens. A total of 180 Lohmann Brown® hens were divided into three groups and fed a control diet (CON), a diet containing 20% FFPs (T20), and a diet containing 40% FFPs (T40). Eggs, collected between 31 and 33 weeks of age, were evaluated for physical, chemical, and sensory characteristics. Egg weight, shape index, yolk and albumen weight, and edible portion were comparable (p > 0.05) among the groups. Moreover, shell thickness, shell weight, and shell proportion were unaffected (p > 0.05) by dietary treatments. Yolk color was affected by FFP inclusion, with reduced (p < 0.05) yellowness in the supplemented groups, likely due to the lower dietary xanthophyll content resulting from the partial replacement of corn. The inclusion of FFPs had limited effects on the sensory quality of the eggs, with differences (p < 0.05) in yolk color and albumen texture. These findings highlight the potential of FFPs as a viable feed ingredient in laying hen diets. Further research is needed to confirm their applicability in different diets and farming conditions.