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首页> 外文期刊>Animal Feed Science and Technology >Fatty acid profile and sensory characteristics of table eggs from laying hens fed diets containing microencapsulated fish oil.
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Fatty acid profile and sensory characteristics of table eggs from laying hens fed diets containing microencapsulated fish oil.

机译：蛋鸡饲喂含微囊鱼油的日粮的脂肪酸分布和食感特性。

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摘要

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
机译：本工作研究了鱼油衍生的微囊化形式的n-3脂肪酸来源对以下物质的影响：（1）DHA和EPA转移至食用鸡蛋，以及（2）使用两种方法制备的鸡蛋的感官属性。将九十六只单独笼养的单羊白色来亨鸡产蛋母鸡随机分为4组，每组饲喂4种处理日粮中的1种，其中包含0、20、40或60 g / kg日粮的微囊化鱼油（MFO）产品。提供饮食21天，最后3天取样鸡蛋用于脂质和感官分析。不同治疗之间的总n-3脂肪酸含量存在差异（P <0.05），从141 mg /总蛋黄（0 g MFO / kg饮食）增加到299 mg /总蛋黄（60 g MFO / kg饮食）。治疗之间的感官属性差异似乎取决于制备方法。对于“硫味”，“余味”，“异味”和“硫味”的硬煮样品，处理之间存在显着差异（P <0.05）。处理之间没有发现明显的（P> 0.05）感官差异。 60 g MFO / kg饮食处理的煮鸡蛋样品显着（P <0.001）更高的“异味”和“硫味”。结果提供了证据，表明使用微囊化鱼油可作为增加鸡蛋中长链n-3脂肪酸总含量的有效手段，但掺入较高含量的鸡蛋可能会带来一些不良的感官特性

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