Egg Palatability Following the Addition of Isomaltooligosaccharide to Hen Feed

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  • イソマルトオリゴ糖添加飼料を給与した鶏の産んだ卵の調理特性および嗜好性
  • イソマルト オリゴトウ テンカ シリョウ オ キュウヨ シタ ニワトリ ノ ウンダ タマゴ ノ チョウリ トクセイ オヨビ シコウセイ

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Abstract

<p>  Previous studies have investigated the palatability of hen eggs in terms of taste, smell, and physical properties. The Offensive Odor Control Law specifies that hydrogen sulfide included in albumen is associated with the smell of rotten egg. This study focuses on the effects of the addition of isomaltooligosaccharide to hen feed on egg quality, particularly on its palatability. The results are summarized as follows. </p><p>  1. There were no differences between eggs laid by hens fed a standard diet (S sample) and eggs laid by hens fed a standard diet with the addition of isomaltooligosaccharide (I sample) in terms of quality and components. </p><p>  2. The albumen of boiled eggs for I sample had a less unpleasant smell than that for S sample. </p><p>  3. In sponge cake and custard pudding, sensory evaluation showed that I sample was preferred to S sample. </p><p>  Considering our results, adding isomaltooligosaccharide to hen feed decreased the unpleasant smell of eggs, changed coagulation properties, and made egg products more pleasant for the population tested.</p>

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