Effect of dietary vegetable lipids on functional and sensory properties of chicken eggs

Trials were carried out with brown laying hens to study the effects of dietary addition of 2% palm butter (Palm), grape seed oil (Grape), flax seed oil (Flax), dried Schizochytrium sp. marine algae (Algae) and lard (Control) on egg quality, and on the sensory and functional properties of eggs. The weight of egg and of its components and the Haugh index were not affected by the type of lipid supplementation. Algae yolks showed a more intense colour attributable to carotenoids contained in Schizochytrium sp. Consistency index and flow behaviour index of yolk homogenates were significantly affected by the dietary supplementation, whereas emulsion properties and baking properties of Madeira cakes were not affected by dietary treatments. The taste of hard-boiled eggs was not influenced by flax, palm, grape and lard supplements, whereas the odour of Grape eggs had the lowest score (no anomalous taste). As for taste, Grape and Flax Madeira cakes had the lowest and the highest score, respectively. The different lipid vegetable sources, with the exception of flax seed oil, did not depreciate the sensory characteristics of eggs and the baked products.