Fatty Acid Composition and Sensory Characteristics of Eggs Obtained from Hens Fed Flaxseed Oil.. Dietary FOS increased egg weight. Hedonic scores for off- flavor, fishy flavor, buttery taste and overall acceptability of the eggs from the hens fed the diet containing flaxseed oil+ dried whitebait were lower (p< 0. Overall acceptability of the eggs from the hens fed the diet containing soybean oil+dried whitebait was lower (p< 0. However, all the sensory attributes of the eggs from the hens fed the diet containing flaxseed oil, dried whitebait and FOS were not significantly different from those of the control. These results confirmed that flaxseed oil increases the ALA content in the eggs and a combination of flaxseed oil and dried whitebait increases EPA and DHA in the eggs. Of significance was that addition of FOS to the flaxseed oil+dried whitebait diet improves the sensory characteristics of the eggs enriched with . A proposal from the European Commission’s Scientific Panel (European Food Safety Authority, 2. The use of marine oils to generate eggs enriched with . However, the use of marine/fish meals and oils in laying hen diets has raised concerns about . Dietary additions of vitamin E and rosemary extracts as antioxidants have been tested with eggs enriched with . Among prebiotics, fructo- oligosaccharides (FOS) have been extensively studied for their ability to improve poultry health and performance. In addition, Chen and Chen (2. The addition of oligosaccharides in animal feed is suggested to improve the sensory quality of the eggs by manipulating the composition of the intestinal flora, stimulating gut integrity, affecting nitrogen metabolism, and reducing offensive fecal odor (Flickinger et al., 2. Fructans are considered to inhibit the production of protein- fermentative end- products (excreta odor components) (Gibson and Roberfroid, 1. Note that the percentages for the cut-out pie. 21,257 3,466 32,224 19,465 1,699 996 169 707 242,859 33,121 19,418 1,897 Biogenic 2,626 28,280 6,842 6,643 120,914 Total 61,662 76,178 44,308. Q.What is a subscription and what is it for? A.A Premium subscription allows you to enjoy additional benefits to the free service that Rapidgator.net offers. 991574 4/8/2015 402834 9/3/2015. 991659 5/8/2015 402834 9/3/2015. 995418 2 4/22/2015 402834 9. Paul, Minn.), 11 June 1879. Chronicling America: Historic American Newspapers. However, no information was available on the influence of supplementation with FOS on the sensory qualities of eggs enriched with . Hens were assigned randomly to one of seven dietary treatments as described later and each group of 2. The birds had approximately 0. Feed was provided in a fixed amount (1. Water was provided for ad libitum consumption. All the procedures for this study were approved by the Institutional Animal Care and Use Committee at Seoul National University (IACUC number: SNU- 1. Philips Ch.qfu1.1e La. Alleged Ee Was In The Street Cutting Up A Tree When He Cut The Limb The Limb Bounced Off The Street Hitting Him In His Toes Feet. The Cab Driver Proceeded Tp Driver Off Which In Return Ran Over The Ee'S Left Foot. STIGMA: THE PSYCHOLOGY AND ECONOMICS OF SUPERFUND Prepared by: William. As a result of these funding setbacks, elements of the Superfund program were cut back in 19. According tp Gretchen Latowski. Valentino 120914 More from Nordstrom. Save Learn more at shop.nordstrom.com. Diets. The basal diet was obtained from Nonghyup Feed Co. The ingredients in the basal diet were not fully disclosed by the producer except that the main ingredients were corn, wheat meal and soybean meal. Some of the details of the diet can be found in Table 1. Flaxseed (Linum usitatissimum, Brown) oil was obtained from Haitnimnara Co. Soybean oil (Sajohaepyo Co., Seoul, Korea) and sun- dried whitebait (Salangichthys microdon, proximate composition is shown in Table 1) (In- a Feed, Seocheon, Korea) were purchased from a local market. The FOS containing 5. Samyang Genex Co. The diets were formulated to meet the nutrient requirements of laying hens consuming 1. National Research Council (NRC, 1. The hens were fed a basal diet with 1. C), 1. 5% flaxseed oil (T1), 1. FOS (T2), 1. 5% flaxseed oil+1. FOS (T3), 1. 5% soybean oil+1. T4), 1. 5% flaxseed oil+ 1. T5) or 1. 5% flaxseed oil+1. FOS (T6). Proximate composition of the basal diet and the dried whitebait (%, w/w)Diet and egg analyses. Feed samples (basal diet and dried whitebait) and egg samples were analyzed for moisture (AOAC 9. AOAC 9. 20. 3. 9), crude protein (AOAC 9. AOAC 9. 62. 0. 9) and crude ash (AOAC 9. AOAC methods (1. 99. The p. H of the egg was measured after diluting the sample with 9 volumes of deionized distilled water. Total cholesterol of the egg samples were determined according to Fenton and Sim (1. Agilent 6. 89. 0 gas chromatograph (Palo Alto, CA, USA) equipped with a capillary column (HP- 1, 3. The oven was programmed with an initial temperature of 2. Helium was used as the carrier gas at a flow rate of 2 m. L/min. A split injector with 5. The temperatures of the injector and detector (flame ionization detector) were 2. The quantity of the cholesterol was determined using standard cholesterol (Sigma- Aldrich, St. Louis, MO, USA) and squalene (Supelco, Bellafonte, PA, USA) was used as the internal standard for the cholesterol quantification. The FA composition of the lipids in the egg yolks was determined using an in situ transesterification procedure (Park and Goins, 1. AOCS Official Methods (1. FA methyl ester (FAME) preparation from fats and oils. The FA composition was determined using the Agilent 6. DB- 2. 3, 3. 0 m. The oven was programmed at an initial temperature of 5. The temperatures of the injector and detector (flame ionization detector) were 2. Helium was used as the carrier gas at a flow rate of 2 m. L/min with an injection split ratio of 3. Peak identification and quantification were performed with reference to the retention times and peak areas as weight percent of a mixture of standard FAME (Supelco 3. FAME mix, Supelco, Bellafonte, PA, USA). The individual FA was identified by comparing the retention times of FA to those of external reference mixtures (GLC 3. C, 4. C, 7. C, 8. C, 1. 2C, and 2. 0A; Nu Chek Prep, Inc., Elysian, MN, USA). The results were expressed as % of total FA. Prior to the analysis the feed samples and eggs were stored in the dark at 4. Daily egg mass (g/d) during the 4 wk was calculated as the average egg production (%). Feed intake was recorded every day and the feed conversion ratio was calculated as feed intake/egg mass (g/g). All the data were expressed as the mean values for the entire experimental period. During the final 3 days of the study, eggs were randomly collected for FA analysis, egg quality measurements and sensory evaluation. Sensory evaluation was completed within 7 days after the eggs had been laid. Prior to the sensory evaluation the eggs were stored in the dark at 4. Eggshell thickness was measured near the equator of the egg, using an electronic micrometer (QCT Device, TSS, York, England). Twenty eggs from each treatment were collected for the measurement of eggshell breaking strength, using an Instron Testing Machine (Model 5. Instron Ltd., High Wycombe, England), equipped with a 5. Newton load cell (Hamilton, 1. The egg was placed horizontally for measurements. The eggs were compressed at a constant crosshead speed of 1. A 3. 5 mm diameter plate was used as a compression device. Sensory evaluation. Sensory characteristics were evaluated by 1. Ten eggs per treatment produced during the final 3 days of the experimental period were randomly selected. They were placed in boiling water (1. L) for 1. 5 min, and then cooled using running tap water. Shells were immediately removed and each egg was cut through the center into quarters, and then served. All the samples were evaluated immediately after preparation was completed. Organoleptic characteristics of the eggs were recorded on a seven point hedonic scale (1 = dislike extremely; 7 = like extremely) with ascending ratings for the desired attributes of color, off- flavor, fishy flavor, buttery taste and overall acceptability. Off- flavor (the presence of something agreeable or disagreeable differing from the typical egg odor/taste) and fishy flavor (the presence of fishy odor/taste) were defined with the panelists and . Egg samples were coded with three digit randomized numbers. The samples were served to the panelists in individual booths on white plastic plates in a random order. A plate containing seven samples in a random order was presented to the panelists to evaluate. Cold water was also provided for rinsing their mouths before testing each sample. This procedure was done in duplicate with each panelist. They evaluated the eggs in two different sessions. Thus, the trained panel was able to evaluate more complex factors but was still reflecting their personal opinion. Statistical analysis. Analysis of variance (ANOVA) was done using the SPSS package (SPSS Version 1. K for Windows, SPSS Inc., Chicago, IL, USA). Where significant differences (p< 0. Duncan’s multiple range test was used to compare treatment means. RESULTS AND DISSCUSSIONDiet and egg composition. Proximate composition of the basal diet and the dried whitebait are shown in Table 1. The crude fat contents of the basal diet and dried whitebait were 4. Proximate composition, p. H and cholesterol of the eggs from the hens fed the diets with flaxseed oil, dried whitebait and/or FOS are shown in Table 2. No differences were observed in the proximate composition of the eggs from the hens fed the different diets (p> 0. Egg cholesterol concentration was not significantly (p> 0. Milinsk et al., 2. Frank (1. 99. 9) reported that dietary inulin in layers reduced egg cholesterol. However, the cholesterol level in the eggs was not affected by the different diets in this study. Proximate composition, p. H and total cholesterol of the eggs from hens fed diets with flaxseed oil, dried whitebait and/or fructo- oligosaccharide (FOS)Laying performance and egg quality. No mortalities were observed during the experimental period. Laying performance and egg quality are presented in Table 3. The eggs from the hens fed the T6 diet were the heaviest (p< 0. Gonzalez- Esquerra and Leeson (2. In contrast, Scheideler and Froning (1. The eggs of the T3 and T6 diet were heavier than those of the C diet, suggesting that supplementation with FOS in the diet for the hens may increase egg weight. These results agree with a previous study (Chen et al., 2. Laying performance of the hens fed diets with flaxseed oil, dried whitebait and/or fructo- oligosaccharide (FOS) and their egg quality. Egg production was lower in the groups fed the T2 and T6 diets than in the other groups. T3 diet group had the highest egg production. Scheideler and Froning (1. Aymond and Van Elswyk (1. Also, Park and Park (2. On the other hand, Yildiz et al. Eggshell thickness was significantly (p< 0. Eggshell thickness was highest in the T1 and lowest in the T3.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. Archives
November 2016
Categories |