Fatty acid profile and sensory characteristics of table eggs from laying hens fed diets containing microencapsulated fish oil

• Published in: Animal feed science and technology Vol. 156; no. 3; pp. 97 - 103
• Main Authors: Lawlor, J.B., Gaudette, N., Dickson, T., House, J.D.
• Format: Journal Article
• Language: English
• Published: Amsterdam Elsevier B.V 30.03.2010; Elsevier
• Subjects: Biological and medical sciences; Fatty acid profiles; Feed and pet food industries; Food industries; Fundamental and applied biological sciences. Psychology; n-3 fatty acids; Sensory analysis; Table eggs; Fatty acid profiles; Sensory analysis; n-3 fatty acids; Table eggs; Egg; Polyunsaturated fatty acid; Lipids; Edible oil; n-3 fatty acid; Fatty acids; Fish oil; Hen; Vertebrata; Diet; Egg laying; Egg product; Aves
• ISSN: 0377-8401; 1873-2216
• DOI: 10.1016/j.anifeedsci.2010.01.003

The present work investigated the effect of a fish oil derived source of n-3 fatty acids in microencapsulated form on the following: (1) DHA and EPA transfer to table eggs, and (2) the sensory attributes of the eggs prepared using two methods. Ninety-six individually caged Single-Comb White Leghorn laying hens were randomly divided into 4 groups and each group fed 1 of 4 treatment diets containing 0, 20, 40, or 60 g/kg diet of microencapsulated fish oil (MFO) product. Diets were offered for 21 days, and eggs sampled for lipid and sensory analysis for the final 3 days. Total n-3 fatty acid content differed ( P<0.05) between treatments, increasing from 141 mg/total yolk (0 g MFO/kg diet) to 299 mg/total yolk (60 g MFO/kg diet). Sensory attribute differences between treatments appeared to be dependent on preparation method. Significant differences ( P<0.05) between treatments were found for hard-boiled samples for “sulphur-odour,” “aftertaste-flavour,” “off-flavour” and “sulphur-flavour.” No significant ( P>0.05) sensory differences between treatments were found for scrambled egg samples. Boiled egg samples from the 60 g MFO/kg diet treatment had significantly ( P<0.001) higher “off-flavour” and “sulphur-flavour.” The results provide evidence that the use of microencapsulated fish oil can serve as an effective vehicle for increasing total long chain n-3 fatty acid content of eggs, but the potential for some adverse sensory attributes is present at the higher levels of incorporation.