Exterior and interior physical quality of egg of laying hens fed diets containing different dietary purslane levels

IOP Conf. Ser.: Earth Environ. Sci.

2018

Self Cite

Abstract. The objective of the study was to assess the sensory quality of mayonnaise formulated by egg yolks produced by hens fed purslane meal as a source of omega-3 (n-3) fats, alpha-linolenic acid. Eggs used were produced by Hy-Line Brown hens (38 weeks old) fed five diets suplemented with 0, 2, 4, 6 and 8% purslane meal. A total of 40 eggs of day 29 (n = 8 eggs for each treatment) were collected to formulate mayonnaise. The ingredient composition of mayonnaise was 14% egg yolks, 9% vinegar, 74% corn oil, 1% salt, 1% sugar, and 1% mustard. The parameters included colour, emulsion stability, texture, homogeneity, aroma, taste and flavour of mayonnaise. The findings of sensory evaluation by quantitative descriptive analysis showed that the use of egg yolk from hens fed dietary purslane meal up to 8% resulted in a significant effect on the yellow color of mayonnaise, but did not significantly affect emulsion stability, texture, homogeneity, aroma, taste, and flavour. Based on consumer preference, consumers did not detect any differences in the sensory characteristics between mayonnaise prepared from control eggs and those formulated with eggs produced from dietary treatment. Apparently, there was an increase in colour liking by inclusion of purslane meal. In conclusion, eggs from laying hens fed diets supplemented with purslane meal improved the colour intensity of mayonnaise. Mayonnaise formulation using eggs from diets added with Portulaca oleraceae meal up to a level of 8% can be applied without influencing mayonnaise sensory characteristics and consumer acceptance.

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Section: Resultssupporting

confidence: 72%

“…[6]. Providing diets added with purslane meal to laying hens enhanced the colour intensity of egg yolks [7]. Yolk of eggs is an excellent emulsifier for food processing.…”

Section: Introductionmentioning

confidence: 99%

Sensory quality of mayonnaise formulated with eggs produced by laying hens fed diet enriched with purslane meal (Portulaca oleracea)

IOP Conf. Ser.: Earth Environ. Sci.

2018

Self Cite

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“…The increase in egg yolk weight is probably due to the fact that ALA in purslane meal is deposited on egg yolk. The results obtained were supported by the results of egg yolk weight analysis which showed an increase in egg yolk weight by the addition of purslane meal (Kartikasari et al, 2017). The average of chicken egg weight fed with the addition of purslane meal was 62.71 g. Egg weights in this study were classified as normal and included in the large classification.…”

Section: Egg Weightsupporting

confidence: 78%

“…(Table 1) resulted in no increase in albumen weight. The results obtained are supported by the analysis of albumen weights which did not increase with the addition of purslane meal (Kartikasari et al, 2017). The tendency to increase egg weight by purslane meal supplementation in the diet is likely due to the increase in egg yolk weight with the addition of purslane meal in laying hen diet.…”

Section: Egg Weightsupporting

confidence: 55%

“…The increase of ALA content in chicken feed also has the potential to provide health benefits for chickens. Kartikasari et al (2017) reported that the total n-3 PUFA of chicken heart tissue increased by 4-5-fold with an increase in the level of n-3 PUFA feed. One of the determinants of the external quality of eggs, among others, is the strength of the shell so that adequate calcium availability can affect the process of eggshell formation (Jacob et al, 2009).…”

Section: Introductionmentioning

confidence: 99%

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External and Sensory Qualities of Brown Laying Hen Eggs Fed Diets Supplemented with Purslane (Portulaca oleracea) Meal Rich in Omega-3 Fatty Acids

2019

JITEK

This study was conducted to evaluate the external physical quality and sensory quality of eggs fed diets added with purslane meal (Portulaca oleraceae) as a source of alpha-linolenic acids. The materials used were Hy-Line Brown laying hen (n= 150 hens, 54 weeks old). The design of the study was a one way classification with five experimental diets. Each diet was replicated five times with five hens for each replication. The diets were formulated by supplementing purslane meal to a basal diet. The levels of purslane meal were 0% (T0), 2% (T1), 4% (T2), 6% (T3), 8% (T4). The diets were given to the hens for 35 days with 7 days of adaptation period. To analyse the external quality of the eggs, a total of 30 eggs (n=6 per dietary treatment) collected at day 33, 34, and 35 were used. The sensory analysis used eggs from day 32. The results of the external quality of eggs showed that the addition of purslane meal (Portulaca oleracea) into the diets of laying hens reaching a level of 8% tended to increase egg weight and did not decrease shell thickness, shell weight, the shape index, and specific gravity (P>0.05). Dietary inclusion of purslane meal up to a level of 8% significantly increased (P<0.01) the preference of egg yolk color while texture, taste, flavor, and overall acceptance were not affected. The conclusion is that purslane meal can be included in the laying hen diets up to a level of 8% without decreasing the external physical quality and the sensory quality of boiled eggs. Diets containing purslane meal increase the preference of egg yolk color due to the increase in yolk color intensity.

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Carcass and cut yields of broiler chickens fed diet containing purslane meal rich in omega-3 fats

IOP Conf. Ser.: Earth Environ. Sci.

2018