Sensory evaluation and consumer acceptance of eggs from hens fed flax seed and 2 different antioxidants.
The sensory attributes and consumer acceptance of eggs from flax seed-fed hens were evaluated by trained and untrained panelists. Hens were fed diets containing 0% flax seed (control), 10% flax seed (flax), 10% flax seed+100 IU/kg of vitamin E (flax+α-tocopherol), or 10% flax seed+100 mg/kg of butylated hydroxytoluene (BHT) (flax+BHT). Fresh eggs collected within 24 h were hard-boiled, coded, and were offered to trained panelists in 4 testing sessions. Sensory traits evaluated were aroma, flavor, off-flavor, and overall difference. The trained panelists rated flax, flax+α-tocopherol, and flax+BHT eggs to be different from control eggs (P<0.001). In a second study, sensory attributes were tested by untrained panelists. The majority (75 to 80%) of the panelists could not distinguish flax seed-fed versus control eggs for aroma and flavor. A consumer preference test was also conducted to gauge end-user response to flax seed-fed eggs. Consumer acceptance testing did not find any significant difference (P>0.05) between control and flax seed-fed eggs. These results suggest that flax seed when incorporated at 10% in the layer diet can produce eggs that are acceptable to untrained panelists and consumers. However, trained panelists are able to detect differences in flavor, aroma, and off-flavor and overall difference in eggs from hens fed flax seed. Antioxidant supplementation (vitamin E, BHT) did not enhance the acceptability of flax seed-fed eggs by trained panelists.
Hayat
Z
Z
University of Veterinary and Animal Sciences, Lahore, 54000, Pakistan.
Cherian
G
G
Pasha
T N
TN
Khattak
F M
FM
Jabbar
M A
MA
D000821:Animal Feed / Q000032:analysis*; D000824:Animal Nutritional Physiological Phenomena; D000818:Animals; D000975:Antioxidants / Q000494:pharmacology*; D002645:Chickens; D003258:Consumer Behavior; D004032:Diet / Q000662:veterinary; D004531:Eggs / Q000592:standards*; D005260:Female; D019597:Flax; D055697:Taste Perception
D000975:Antioxidants