Marketability of omega-3 fatty acid enriched shell eggs /
1, 2, 3, 4) for each of 3 replicates/diet, and all weeks
| Main Author: | |
|---|---|
| Format: | Thesis eBook |
| Language: | English |
| Published: |
[Place of publication not identified] :
[publisher not identified] ;
1994.
|
| Subjects: | |
| Online Access: | Link to OAKTrust copy |
| Summary: | 1, 2, 3, 4) for each of 3 replicates/diet, and all weeks alternative source of these proposed healthful fatty acids. an average of three eggs per week. Sixty-five percent of analyzed within 24 hours of the week 0 collection. Effect of between dietary treatments was similar. From these studies it cities. Data were analyzed using the Chi-square procedure. consumers reported willingness to purchase n-3 fatty acid- determine effects of feeding 1.5% MO on hen production determine the effects of storage on oxidative stability and did not result in detectable changes in hepatic function. enriched eggs and to pay an additional $.50/dozen. To enriched table egg, determine storage capacity and flavor flavor of enriched eggs, eggs were collected weekly (week 0, for the poultry industry. histology. A survey was conducted in five major Texas in a healthvalue-added product of considerable profitability into the diet. The utilization of 1.5% dietary MO may result marketability of this shell egg product. The specific not increase during storage, and were not associated with objectives were to identify characteristics and purchasing Omega-3 (N-3) fatty acid-enriched table eggs may provide an or histology. Specifically the incidence of hepatic lipidosis parameters, serum and liver lipids, and liver morphology and parameters, serum and liver lipids, or hen liver morphology practices of individuals who would buy an n-3 fatty acid- quality of eggs from hens fed 1.5% menhaden oil (MO), and reduced flavor scores during storage. Dietary MO fed at 1.5% reported purchasing eggs at least twice monthly and consumed represent a feasible means of incorporating n-3 fatty acids significantly (P < .05) greater in MO eggs at week 0 but did storage on flavor of eggs (weeks 0, 2, 4) was determined The majority of consumers surveyed considered eggs healthful, The overall goal of this project was to determine the There were no significant differences in production using a scoring difference scale. Oxidation products were was concluded that n-3 fatty acid-enriched table eggs |
|---|---|
| Item Description: | "Major subject: Nutrition". Vita. |
| Physical Description: | xi, 108 leaves : illustrations ; 28 cm. Also available online. |
| Bibliography: | Includes bibliographical references. |