Interactions between canola meal and flaxseed oil in the diets of White Lohmann hens on fatty acid profile and sensory characteristics of table eggs
| Autor: | Michel Aliani, Donna Ryland, Erin M. Goldberg, James D. House |
|---|---|
| Rok vydání: | 2016 |
| Předmět: |
0301 basic medicine
Linseed Oil food.ingredient Eggs Linoleic acid Palmitic acid 03 medical and health sciences chemistry.chemical_compound food Linseed oil Food Quality Animals Food science Flavor chemistry.chemical_classification Meal 030109 nutrition & dietetics Brassica rapa Fatty Acids 0402 animal and dairy science food and beverages Fatty acid 04 agricultural and veterinary sciences General Medicine Animal Feed 040201 dairy & animal science Diet chemistry Animal Nutritional Physiological Phenomena Female Animal Science and Zoology Docosapentaenoic acid Chickens Polyunsaturated fatty acid |
| Zdroj: | Poultry Science. 95:1805-1812 |
| ISSN: | 0032-5791 |
| DOI: | 10.3382/ps/pew025 |
| Popis: | The current study was designed to assess the fatty acid composition and sensory attributes of eggs procured from hens consuming diets containing canola meal (CM) and/or flax oil (FO). A total of 96 group-caged White Lohmann hens received 1 of 4 isonitrogenous and isoenergetic diets for a period of 4 weeks. Diets were arranged in a 2 × 2 factorial design, containing 24% canola meal, 7.5% flax oil, both, or neither (control). All yolk fatty acids were affected by flax oil inclusion, with the exception of stearic acid (SA) and docosapentaenoic acid (DPA). Only SA was affected by CM inclusion. Additionally, significant interactions between CM and FO were observed for linoleic acid (LA) and total omega-6 polyunsaturated fatty acids (PUFA), with DPA approaching significance (P = 0.069). Trained panelists (n = 8) evaluated 7 aroma ('egg', 'creamy', 'buttery', 'salty', 'sweet', 'barny', and 'oceanic') and 6 flavor ('egg', 'creamy', 'buttery', 'salty', 'brothy', and 'oceanic') attributes of cooked egg product. No significant differences (P > 0.05) in aroma attributes were found between eggs from different dietary treatments. However, egg, creamy, buttery, and oceanic flavors were significantly different between the dietary treatments (P |
| Databáze: | OpenAIRE |
| Externí odkaz: |
|