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Effect of grass-clover forage and whole-wheat feeding on the sensory quality of eggs
Klaus Horsted1, Marianne Hammershøj, Bodil H Allesen-Holm
1Aarhus University, Department of Agroecology and Environment, P.O. Box 50, DK-8830 Tjele, Denmark. Klaus.Horsted@agrsci.dk
Background:
A sensory panel evaluated the sensory profile of eggs from hens from three experimental systems: (1) an indoor system x normal layer diet (InL), (2) a grass-clover forage system x normal layer diet (GrL), and (3) a grass-clover forage system x whole wheat and oyster shells (GrW).
Results:
The taste of the albumen was significantly more 'watery' and the yolks a darker yellow/orange in the eggs from the GrL and GrW groups. The yolk was darkest from the GrW group. The yolks from the InL and GrW groups had a significantly more 'fresh', less 'animal', 'cardboard', and 'intense' aroma than the GrL group. The taste of the yolks from the InL and GrW groups was significantly more 'fresh' and less 'cardboard'-like compared to the GrL group. The yolks tasted significantly less 'sulfurous' in the GrW group than in the GrL group.
Conclusion:
The combination of a high feed intake from a grass-clover pasture and the type of feed allocated is an important factor in relation to the sensory quality of eggs. Thus, a less favourable sensory profile of eggs was found from hens on a grass-clover pasture and fed a normal layer diet.
