Study On Sensory Profile Of N-3 Enriched Eggs Procured By Dietary Supplementation With Different Sources

n-3 PUFA(n-3 polyunsaturated fatty acid)enriched eggs are beneficial to human health and favored by subhealthy people with cardiovascular disease.However,sensory profile of these eggs procured by regular sources,like fish oil or fish meal,has seriously deteriorated,and negatively influenced consumers'acceptability.Therefore,the current study was aimed to investigate the effect of dietary supplementation with either microalgae oil or flaxseed oil on fatty acid composition and sensory profile of table eggs,and it can be useful for poultry industry to balance egg nutrition and sensory quality of n-3 PUFA enriched eggs.Experiment 1:Effect of dietary microalgae oil supplementation on yolk fatty acid composition and sensory profile of table eggsThe current study was conducted to investigate laying performance,the fatty acid composition,sensory quality,sensory characteristics of eggs from hens fed diets supplemented with graded levels of microalgae oil.A total of 540 laying hens,30 wk of age,were randomly divided into 1 of 6 dietary groups supplemented with 0,0.25,0.5,1,2.5,or 5%microalgae oil.This trial lasted 10 weeks.The results showed as follow:(1)compared to the control,dietary supplementation with 5%microalgae oil decreased egg production,average egg weight and average daily feed intake,and increased feed/egg ratio(P<0.05).(2)dietary microalgae oil supplementation showed a linear and quadratical increase in yolk content of docosahexaenoic acid(DHA)and total n-3 PUFA(P<0.05).(3)trained panelists(n=9)found egg yolk aroma,flavor and texture scores decreased linearly and quadratically(P<0.05),the intensity of fishy aroma and flavor,sour flavor and lumpy texture increased linearly and quadratically(P<0.05),and the intensity of egg aroma and flavor,milky and sweet flavor decreased linearly and quadratically(P<0.05)in response to dietary microalgae oil supplementation.Correspondingly,there was a linear and quadratic decrease(P<0.05)in acceptance scores with the increase of dietary microalgae oil supplementation.(4)yolk n-3PUFA content was related to fishy aroma and flavor,and sour flavor(P<0.05).Acceptance scores of egg yolks decreased as the n-3 PUFA concentration increased(R~2=0.823).The eggs were within acceptance when n-3 PUFA concentration was less than 19.40 mg/g of yolk.Experiment 2:Effect of dietary flaxseed oil supplementation on yolk fatty acid composition and sensory profile of table eggsThis study was aimed to investigate the effect of dietary supplementation with graded levels of flaxseed oil on laying performance,egg quality,yolk fatty acid composition,and sensory profile of eggs.Two hundred and eighty-eight 40-week-old Hy-Line Grey laying hens were randomly assigned to 1 of the 4 dietary treatments.The diets were isonitrogenous and isoenergetic,containing 0,0.5,1 or 3%flaxseed oil.The trial lasted 4 weeks.The results showed as follow:(1)laying performance and egg quality were not influenced(P>0.05)by dietary flaxseed oil supplementation;(2)feeding flaxseed oil-included diets resulted in a linear and quadratic increase(P<0.05)in yolk content of alpha-linolenic acid(ALA),eicosapentaenoic acid(EPA),docosapentaenoic acid(DHA)and total n-3 polyunsaturated fatty acids(PUFA);(3)trained panelists(n=8)found egg yolk aroma and flavor scores decreased linearly(P<0.05)and quadratically(P<0.05),and the intensity of fishy aroma and flavor increased linearly and quadratically(P<0.05)in response to dietary flaxseed oil supplementation.Correspondingly,there was a linear and quadratic decrease(P<0.05)in acceptance scores with the increase of dietary flaxseed oil supplementation.(4)yolk n-3PUFA content was related to fishy aroma and flavor(P<0.05).Acceptance scores of egg yolks decreased as the n-3 PUFA concentration increased(R~2=0.801).The eggs were within acceptance when n-3 PUFA concentration was less than 21.26 mg/g of yolk.Conclusion:1)dietary supplementation with 0.25-5%microalgae oil and 0.5-3%flaxseed oil could enhance yolk n-3 PUFA deposition,and achieved n-3 PUFA enrichment by increasing yolk DHA and ALA content,respectively.2)dietary supplementation with?2.5%microalgae oil and?3%flaxseed oil could lead to decreases in egg acceptability.When microalgae oil is used for egg n-3 PUFA enrichment,the aroma,flavor and texture characteristics are the main sensory factors resulting in decreased acceptability of eggs;dietary flaxseed oil supplementation negatively influences egg aroma and flavor characteristics.3)egg acceptability decreased linearly and fishy aroma and flavor increased,as yolk n-3PUFA concentration increased,by dietary supplementation with these two n-3 PUFA sources.The eggs were within acceptance when yolk n-3 PUFA concentration was less than 19.40mg/g of yolk with dietary microalgae oil supplementation no more than 2.03%.The value for flaxseed oil was less than 21.16 mg/g of yolk with no more than 2.10%flaxseed oil supplementation.