Influence of feeding full-fat flax and sunflower seeds on internal and sensory qualities of eggs
1992
Jiang, Z. | Ahn, D.U. | Ladner, L. | Sim, J.S.
The present study was carried out to examine the influence of feeding full-fat oil seeds on the sensory quality of fresh eggs and the internal quality of eggs during a 6-wk storage period. White Leghorn laying hens, 16 mo of age, were fed diets containing either 15% flax seed (FLAX), 18% high oleic acid sunflower seed (HOAS), 21% regular, high linoleic acid sunflower seed (HLAS), or 3% animal tallow (control). Feeding oil seeds had no adverse effects on the Haugh units of eggs at any point of storage. Yolks from the FLAX regimen had the highest color index and those from HOAS the lowest when measured by comparison to the Roach yolk color fan. The Haugh units decreased whereas the yolk color index increased during 6 wk storage. The sensory quality of fresh eggs (stored for less than 2 wk at 4 C) was evaluated in two independent studies using hard-cooked eggs. Feeding two types of sunflower seeds had no effect on the sensory traits of the egg. Both studies revealed that eggs from the FLAX regimen had lower preference (hedonic) scores (P < .01) than those from other dietary treatments. About 36% of the sensory evaluations in both studies reported a fishy or fish-related flavor for eggs from hens fed FLAX. The causes of the off-flavor of eggs and measures to prevent it must be studied prior to producing and marketing the fatty acid-modified eggs.
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