Descriptive Sensory Traits of Cooked Eggs Laid from Hens Fed Rice Grain
Keisuke Sasaki1, Genya Watanabe1, Michiyo Motoyama1
1Institute of Livestock and Grassland Science, National Agriculture and Food Research Organization, Tsukuba 305-0901, Japan.
The Journal of Poultry Science
|February 15, 2020
Summary
Replacing corn with whole rice in laying hen diets significantly alters egg sensory qualities. Rice-fed eggs had less odor when half-cooked and reduced creaminess and moisture in custards.
Area of Science:
- Animal Science
- Food Science
- Sensory Analysis
Background:
- Diet composition influences livestock product quality.
- Understanding the impact of alternative feed ingredients like rice is crucial for the poultry industry.
Purpose of the Study:
- To compare the descriptive sensory characteristics of eggs from hens fed either corn-based or unhulled whole rice grain diets.
- To evaluate the effect of two different cooking methods on these sensory attributes.
Main Methods:
- A trained sensory panel evaluated eggs from hens fed conventional corn or whole rice diets.
- Eggs were prepared using two cooking procedures: half-cooked yolks and custard puddings.
- Descriptive sensory attributes including odor, texture, and moisture were assessed.
Main Results:
- Rice-feeding significantly reduced brothy and roasted odors in half-cooked egg yolks.
- Eggs cooked into custard puddings from rice-fed hens exhibited decreased creamy odor, smoothness, and moisture.
- No consistent statistical interaction between rice-feeding and production farm was found for all sensory attributes.
Conclusions:
- Replacing corn with unhulled whole rice grain in laying hen diets demonstrably alters the sensory attributes of eggs.
- Dietary shifts can impact consumer perception of egg quality, influencing marketability and product development.
