Descriptive Sensory Traits of Cooked Eggs Laid from Hens Fed Rice Grain
Keisuke Sasaki | Genya Watanabe | Michiyo Motoyama | Takumi Narita | Hiromi Kawai | Tetsuya Kobayashi | Shinobu Fujimura | Namika Kobayashi | Fuyuko Honda | Koichi Matsushita | Ikuyo Nakajima
Descriptive sensory characteristics of eggs produced by conventional corn-based feeding and unhulled whole rice grain-feeding were compared in two cooking procedures using a trained panel. Rice-feeding significantly decreased brothy and roasted odor in eggs cooked into half-cooked egg yolks, and decreased the creamy odor, smoothness and moisture of eggs cooked into custard puddings. However, a statistical interaction between rice-feeding and production farm was not observed in every sensory attribute. These findings indicated that replacing corn with unhulled whole rice grain in diets for laying hens alters the sensory attributes of eggs.
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