Effect of marine by‐product meals on hen egg production parameters,yolk lipid composition and sensory quality |
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| Authors: | E Toyes‐Vargas R Ortega‐Pérez J L Espinoza‐Villavicencio M Arellano‐Pérez R Civera E Palacios |
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| Affiliation: | 1. Centro de Investigaciones Biológicas del Noroeste, S.C. (CIBNOR), La Paz, B.C.S, México;2. Departamento de Ciencia Animal y Conservación del Hábitat, Universidad Autónoma de Baja California Sur (UABCS), La Paz, B.C.S, México |
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| Abstract: | The effect of including 5% marine by‐product meals in feeds of laying hens on egg production, composition and sensory characteristics was tested. Marine by‐product meals were prepared using two methods: (i) cooking (100°C/10 min) followed by drying (60°C/24 hr) or (ii) grinding followed by drying. The raw materials used for meal production were scallop or squid viscera, shrimp heads or whole mackerel. A total of 108 laying hens were allocated to nine diet treatments; one control diet (corn and soya bean based) and eight experimental diets, containing 95% of the control feed and 5% of the experimental meal for three weeks. Daily intake was higher in hens fed the dried mackerel and cooked shrimp meals. All the experimental treatments showed significantly higher concentration of n‐3 HUFA in yolk reserves and phospholipids compared to the control (0.12–0.13 g per 100 g), especially those with scallop or squid prepared by both methods (0.53–0.95 g per 100 g). Scallop, squid and shrimp meal inclusion in the feed produced eggs with more astaxanthin (0.22 mg per 100 g) while this carotenoid was absent in the control and mackerel treatments. Visual evaluation of raw yolk colour increased with the inclusion of marine by‐product meals with higher values in hens fed shrimp heads (13), followed by scallop viscera (11), squid viscera (9), and with similar values for mackerel and control (4). The taste, aroma, texture and colour of cooked eggs from different treatments were not statically different when evaluated by a panel of 60 untrained people. These results suggest that meals from marine by‐products are a better alternative for improving egg yolk composition by increasing n‐3 HUFA when compared to fishmeal as they also increase astaxanthin and yolk pigmentation without affecting egg sensory characteristics. |
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| Keywords: | cholesterol docosahexaenoic acid egg quality fats and fatty acids yolk colour |
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