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Dietary marine algae maintains egg consumer acceptability while enhancing yolk color
S M Herber-McNeill1, M E Van Elswyk
1Department of Poultry Science, Texas Agricultural Experiment Station, Texas A&M University, College Station 77843-2472, USA.
Poultry Science
|April 1, 1998
Summary
Marine microalgal product (MA) enriched laying hen diets with omega-3 fatty acids (n-3 FA). This enhanced yolk color and n-3 FA content without affecting consumer egg flavor acceptability.
Area of Science:
- Animal Nutrition
- Food Science
- Marine Biotechnology
Background:
- Docosahexaenoic acid (DHA; C22:6n-3) is a crucial omega-3 fatty acid (n-3 FA).
- Marine microalgal products (MA) offer a sustainable source of DHA.
- Incorporating n-3 FA into eggs can enhance their nutritional profile.
Purpose of the Study:
- To evaluate a drum-dried MA as a dietary source of n-3 FA for laying hens.
- To determine the impact of MA supplementation on egg yolk color and n-3 FA content.
- To assess the consumer acceptability of eggs from hens fed MA-enriched diets.
Main Methods:
- Laying hen diets were supplemented with 2.4% or 4.8% MA.
- Egg yolk color (a* values) was measured weekly for 4 weeks.
- Egg flavor was evaluated by consumer panelists.
Main Results:
- MA supplementation significantly increased yolk a* values in a dose-dependent manner starting from week 1.
- Dietary MA effectively enriched eggs with n-3 FA.
- Consumer panelists found n-3 FA-enriched eggs to be as acceptable as conventional eggs.
Conclusions:
- Dietary MA is an effective ingredient for enhancing yolk n-3 FA content and improving yolk color in eggs.
- MA supplementation does not negatively impact consumer acceptance of eggs.
- Marine microalgal products represent a viable strategy for producing nutritionally enhanced eggs.
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