Abstract
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.
| Original language | English |
|---|---|
| Journal | Journal of the Science of Food and Agriculture |
| Volume | 90 |
| Issue number | 2 |
| Pages (from-to) | 343-348 |
| Number of pages | 6 |
| ISSN | 0022-5142 |
| DOIs | |
| Publication status | Published - 30 Jan 2010 |