Založba Univerze v Ljubljani / University of Ljubljana Press
Doi
Abstract
The study was aimed at assessing effects of oils supplemented to layer diets on fatty acid profile and organoleptic traits of eggs (aroma, taste, presence of admixtures and overall impression). Three groups of hens were fed diets that contained 5% of soybean oil (control group), 2.5% of fish oil and 2.5% of linseed oil (experimental group E1), and 2.5% of fish oil and 2.5% of rapeseed oil (experimental group E2). After a 28-day production, samples of diets and five eggs were taken from each group for determination of fatty acids. For the purpose of assessing sensory traits of eggs, panelists graded aroma, taste, admixtures and overall impression with grades from 1 (bad) to 3 (good). The control group contained significantly more (P < 0.05) linoleic acid (C18:2n-6, LA), arachidonic acid (C20:4n-6) and total n-6 PUFA than other groups. Egg yolks of the E1 group contained the most (P < 0.05) total MUFA. Egg yolks of the E2 group contained the most (P < 0.05) αLNA (C18:3n-3) and total n-3 PUFA. The best ratio of n-6/n-3 PUFA was determined in egg yolks of the E2 group, which was statistically better (P < 0.05) than in other groups. On average, eggs from all groups were given satisfactory grades referring to aroma, taste, admixtures and overall impression. However, panelists gave the best grade to eggs of the control group. These eggs were given statistically significantly better (P < 0.05) grade for overall impression than eggs from experimental groups.Namen študije je bil določiti vpliv olj, dodanih v krmo nesnic, na maščobnokislinsko sestavo in senzorične lastnosti jajc (aroma, okus, prisotnost primesi in splošni vtis). Tri skupine kokoši so bile krmljene s krmo, ki je vsebovala 5 % sojinega olja (kontrolna skupina), 2,5 % ribjega olja in 2,5 % lanenega olja (poskusna skupina E1) in 2,5 % ribjega olja in 2,5 % repičnega olja (poskusna skupina E2). Osemindvajset dni po začetku krmljenja so bili odvzeti vzorci krme in pet jajc iz vsake skupine za določitev maščobnokislinske sestave. Z namenom določitve senzoričnih lastnosti jajc so ocenjevalci z ocenami od 1 (slabo) do 3 (dobro) ocenili stopnjo arome, okusa, primesi in splošni vtis. Kontrolna skupina je vsebovala značilno več (P < 0,05) linolne kisline (C18:2n-6, LA), arahidonske kisline (C20:4n-6) in skupnih n-6 VNMK v primerjavi z drugimi skupinami. Rumenjaki skupine E1 so vsebovali največ (P < 0,05) skupnih ENMK. Rumenjaki skupine E2 so vsebovali največ (P < 0,05) αLNK (C18:3n-3) in skupnih n-3 VNMK. Najboljše razmerje n-6/n-3 VNMK je bilo določeno v rumenjaku skupine E2 in je bilo statistično značilno boljše (P < 0,05) od ostalih skupin. V povprečju so imela jajca vseh skupin zadovoljivo stopnjo arome, okusa, primesi in za splošni vtis. Najbolje so bila ocenjena jajca iz kontrolne skupine kokoši. Ta jajca so imela statistično značilno boljšo stopnjo za splošni vtis kot jajca iz poskusnih skupin
