Effect of using different raw materials on quality parameters in eggs enriched with Omega-3

Abstract

The present investigation analyzed the quality parameters of eggs enriched with Omega-3, from different raw materials added to the diet of laying hens of the Lohman Brown line, in the poultry workshop of the Agricultural Career, located in the Hacienda El Prado, San Fernando parish, Sangolquí city, Rumiñahui canton, Pichincha province.

The variables analyzed were weight, albumen height, yolk coloration, Haugh Units, shell resistance and shell thickness, through the Digital Egg Tester DET6000 equipment.

For the project, a completely randomized experimental design was used, with three treatments and a control. Each treatment consisted of a different plant source of linolenic acid. The first treatment was a diet formulated with flaxseed, the second a diet formulated with chia, and the third a diet formulated from a mixture of flaxseed with canola oil. A Tukey test for comparison of means at 5% was used. Through the INFOSTAT software, each quality parameter was analyzed for the treatments and the control, resulting in the color of the yolk the only variable with significant differences for the diet formulated with canola oil and linseed as sources of linolenic acid.

Additionally, the organoleptic and sensory characteristics of each treatment and the control were analyzed by a total of ten tasters, who rated the smell, taste, texture and visual appearance of the Omega-3 enriched eggs and the control eggs.