Effect of grass-clover forage and whole-wheat feeding on the sensory quality of eggs

TY - JOUR

T1 - Effect of grass-clover forage and whole-wheat feeding on the sensory quality of eggs

AU - Horsted, Klaus

AU - Hammershøj, Marianne

AU - Allesen-Holm, Bodil Helene

PY - 2010/1/30

Y1 - 2010/1/30

N2 - BACKGROUND: A sensory panel evaluated the sensoryprofile of eggs from hens from three experimentalsystems: (1) an indoor system × normal layer diet (InL), (2) a grass-clover forage system × normal layer diet (GrL), and (3) a grass-clover forage system × whole wheat and oyster shells (GrW). RESULTS: The taste of the albumen was significantly more 'watery' and the yolks a darker yellow/orange in the eggs from the GrL and GrW groups. The yolk was darkest from the GrW group. The yolks from the InL and GrW groups had a significantly more 'fresh', less 'animal', 'cardboard', and 'intense' aroma than the GrL group. The taste of the yolks from the InL and GrW groups was significantly more'fresh' and less 'cardboard'-like compared to theGrL group. Theyolks tasted significantly less 'sulfurous' in the GrW group than in the GrL group. CONCLUSION: The combination of a high feed intake from a grass-clover pasture and the type of feed allocated is an important factor in relation to the sensory quality of eggs. Thus, a less favourable sensory profile of eggs was found from hens on a grass-clover pasture and fed a normal layer diet.

AB - BACKGROUND: A sensory panel evaluated the sensoryprofile of eggs from hens from three experimentalsystems: (1) an indoor system × normal layer diet (InL), (2) a grass-clover forage system × normal layer diet (GrL), and (3) a grass-clover forage system × whole wheat and oyster shells (GrW). RESULTS: The taste of the albumen was significantly more 'watery' and the yolks a darker yellow/orange in the eggs from the GrL and GrW groups. The yolk was darkest from the GrW group. The yolks from the InL and GrW groups had a significantly more 'fresh', less 'animal', 'cardboard', and 'intense' aroma than the GrL group. The taste of the yolks from the InL and GrW groups was significantly more'fresh' and less 'cardboard'-like compared to theGrL group. Theyolks tasted significantly less 'sulfurous' in the GrW group than in the GrL group. CONCLUSION: The combination of a high feed intake from a grass-clover pasture and the type of feed allocated is an important factor in relation to the sensory quality of eggs. Thus, a less favourable sensory profile of eggs was found from hens on a grass-clover pasture and fed a normal layer diet.

U2 - 10.1002/jsfa.3825

DO - 10.1002/jsfa.3825

M3 - Journal article

C2 - 20355052

SN - 0022-5142

VL - 90

SP - 343

EP - 348

JO - Journal of the Science of Food and Agriculture

JF - Journal of the Science of Food and Agriculture

IS - 2

ER -