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

Horsted, K.; Hammershøj, M. and Allesen-Holm, B.H. (2010) Effect of grass–clover forage and whole-wheat feeding on the sensory quality of eggs. J Sci Food Agric, 90, pp. 343-348.

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BACKGROUND: A sensory panel evaluated the sensory profile of eggs from hens from three experimental systems: (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 significantlymore ‘fresh’ and less ‘cardboard’-like compared to the GrL group. The yolks 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.

EPrint Type:Journal paper
Keywords:albumen; free-range; grass–clover; sensory profile; wheat; yolk
Subjects: Animal husbandry > Production systems > Poultry
Research affiliation: Denmark > FØL - Fonden for Økologisk Landbrug
Deposited By: Kirkegaard, Lene/LKI
ID Code:18215
Deposited On:18 Jan 2011 08:43
Last Modified:26 Apr 2013 19:12
Document Language:English
Refereed:Peer-reviewed and accepted

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