Flaxseed form influences egg production and the nutritional and sensory quality of shell eggs /
13 volatiles separated from heated egg blends. Headspace
| Main Author: | |
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| Format: | Thesis eBook |
| Language: | English |
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[Place of publication not identified] :
[publisher not identified] ;
1995.
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| Subjects: | |
| Online Access: | Link to OAKTrust copy |
| Summary: | 13 volatiles separated from heated egg blends. Headspace 25 aroma, flavor, and aftertaste attributes. Eggs from an economical food source for increasing n-3 FA consumption. analyses. Trained panelists (n=l 1) scored scrambled eggs on and the peak areas of headspace volatile compounds. Consumer control layer ration during a 10 week feeding trial. Eggs designed to determine egg production variables, n-3 FA developed to predict the overall flavor of eggs from eggs Diminution of oxidative stability can reduce n-3 FA Eggs were collected from hens fed control and 15% whole and fatty acid, trained and consumer sensory panel, and headspace flavor and fishy aroma and flavor, and lower than controls in flaxseed fed hens scored higher than controls in chemical flaxseed significantly (P<.05) affected the concentration of flaxseed. Gold flaxseed (whole or ground form) fed at levels from hens fed flaxseed using the trained sensory attributes ground flaxseed diets during week 10 of the feeding trial for incorporation, and yolk thiobarbituric acid reactive increase proportionately with increasing dietary flaxseed. increased, total n-3 FA (C 1 8:3 + C20:5 + C22:6) increased laying hen ration supplements is critical. This study was N-3 fatty acid (FA)-enriched shell eggs have been proposed as nutritional quality, therefore the oxidative stability of of 5 or 15% were compared to a 1.5% menhaden oil or a typical of flaxseed; however, ground 15% flaxseed resulted in greater panelists were unable to discern between eggs from hens fed proportionately. Marine n-3 FA (C20:5 + C22:6) did not Seed form did not influence n-3 FA deposition at the 5% level sensory attributes and omega-3 fatty acids. Models were substances (TBARS) when hens were fed whole or ground sweet aroma and flavor and egg aroma and flavor. Dietary total n-3 fatty acid deposition than whole 15% flaxseed. volatile compounds were significantly (P<.05) correlated with weeks 4 and 5 of the feeding trial. The TBARS content of were collected and fatty acid composition determined during whole or ground flaxseed. Yolk TBARS were not significantly different due to seed form. yolk was also determined at this time. As dietary flaxseed |
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| Item Description: | "Major subject: Poultry Science". Vita. |
| Physical Description: | ix, 74 leaves ; 28 cm. Also available online. Issued also on microfiche from Lange Micrographics. |
| Bibliography: | Includes bibliographical references. |