Skip to main content
ARS Home » Research » Publications at this Location » Publication #129834
Title: EFFECTS OF DIETARY MENHADEN OIL ON CHARACTERISTICS OF EGGS FROM BROILER BREEDER HENS

Author
item Lyon, Brenda
item WILSON, J - DEPT OF POU SC.UGA
item Jones, Deana
item Savage, Elizabeth

Submitted to: Poultry Science
Publication Type: Abstract Only
Publication Acceptance Date: 12/1/2001
Publication Date: N/A
Citation: N/A

Interpretive Summary:

Technical Abstract: Quality characteristics of eggs from breeder hens fed diets supplemented with either poultry fat (PF) or Menhaden oil (MO) were evaluated. Starter and developer diets consisted of 3% fat with subsequent breeder diet containing 2% fat. Eggs were collected over 5 days, refrigerated in non- odorous boxes, candled & quality defects removed.For each of 3 replications s10 eggs (2 per collection day) were used for homogenized whole egg (HWE), yolks & albumen separated from 25 eggs (5 per collection day) were used for homogenized yolk (HY) & homogenized albumen (HA). Portions (20-G) of HWE, HY, or HA were dispensed into food-grade 3"x 5" cook bags, sealed, & refrigerated at 4C. Proximate composition & color (CIE L*, a*, b*) of raw samples & color & GC volatiles of cooked samples were analyzed. Sensory triangle tests were conducted on cooked product forms, as well as hard-cooked shell eggs. HA-MO had significantly higher moisture & lower protein. HY-MO had significantly lower moisture & higher protein (16.5 vs 16.1%) & fat (35.0 vs 34.6 %) than HY-PF. Color a* values of raw HY-MO were higher (P**0.05) than HY-PF (8.4 vs 7.1). Cooked HY-MO was significantly more yellow (higher b values) than HY-PF. HWE-MO had significantly lower moisture & protein, & higher fat (13.1 vs 12.3) & ash than PF. Raw HWE-MO had higher L* values (lighter), a* values (redder) & b* values (more yellow) compared to HWE-PF. Cooked HWE-MO had higher a* values (P**0.05) than HWE -PF. Significant differences in propionic acid, 1-penten-3-Ol, & hexanal were observed between PF & MO cooked egg forms.In triangle tests, aroma/taste differences were significant for cooked HY (12/20, P= 0.01). Cooked HA, HWE & hard-cooked whole shell eggs were not different due to treatment (3/17, P-0.98; 10/20, P-0.09, & 2/8, P-0.80, respectively).