Fish Waste Oil in Laying Hens* Diets

The influence of insect-derived and marine-based diets on sensory quality of poultry meat and egg: a systematic review

The poultry industry is trying to reduce feed costs by replacing soybeans and corn with new protein sources like insect-derived (ID) and marine-based (MB) ingredients. This strategy requires evaluating not only chicken performance and carcass characteristics, but also the sensory properties of the produced meat and eggs. The MB and ID products are potentially valuable sources of proteins, amino acids, fatty acids, vitamins and minerals in animal nutrition. This systematic review reports the effects of using these ingredients including fishmeal and oil, fish protein hydrolysates, fish silage, and seaweeds and insect products like insects' protein and oil on the sensory properties of poultry meat and eggs. Studies show that excessive use of these compounds in poultry diet has a significant effect on the sensory properties of meat and eggs. However, there are conflicting reports regarding the use of ID and MD ingredients and their effects on the sensory properties of poultry meat and eggs. Therefore, it is necessary to have a systematic literature review on the subject and draw a clear conclusion. The study emphasizes the importance of using sensory assessment in the poultry nutrition studies' when using new ingredients and providing practical information for poultry nutritionists and processing professionals.

Comparison of Sensory Qualities in Eggs from Three Breeds Based on Electronic Sensory Evaluations

The present study was conducted on three commercial laying breeder strains to evaluate differences of sensory qualities, including texture, smell, and taste parameters. A total of 140 eggs for each breed were acquired from Beinong No.2 (B) laying hens, Hy-Line Brown (H) laying hens, and Wuhei (W) laying hens. Sensory qualities of egg yolks and albumen from three breeds were detected and discriminated based on different algorithms. Texture profile analysis (TPA) showed that the eggs from three breeds had no differences in hardness, adhesiveness, springiness, and chewiness other than cohesiveness. The smell profiles measured by electronic nose illustrated that differences existed in all 10 sensors for albumen and 8 sensors for yolks. The taste profiles measured by electronic tongue found that the main difference of egg yolks and albumen existed in bitterness and astringency. Principal component analysis (PCA) successfully showed grouping of three breeds based on electronic nose data and failed in grouping based on electronic tongue data. Based on electronic nose data, linear discriminant analysis (LDA), fine k-nearest neighbor (KNN) and linear support vector machine (SVM) were performed to discriminate yolks, albumen, and the whole eggs with 100% classification accuracy. While based on electronic tongue data, the best classification accuracy was 96.7% for yolks by LDA and fine tree, 88.9% for albumen by LDA, and 87.5% for the whole eggs by fine KNN. The experiment results showed that three breeds’ eggs had main differences in smells and could be successfully discriminated by LDA, fine KNN, and linear SVM algorithms based on electronic nose.

Fatty acid profile of eggs produced by laying hens fed diets containing different shares of fish oil

This paper presents the results of the research on the use of fish oil (FO) in combination with soybean oil (SO) in laying hens diet on physical and chemical properties of fresh eggs and those stored in a refrigerator for 28 d at + 4°C. Fatty acids (FA) profile, as well as thiobarbituric acid reactive substances (TBARS) values in yolks are also presented. The following feeding treatments have been used: C (control, without FO), E1 (0.3% FO + 4.7% SO), E2 (0.6% FO + 4.4% SO), E3 (0.9% FO + 4.1% SO), E4 (1.2% FO + 3.8% SO) and E5 (1.5% FO + 3.5% SO). Laying hens diets were balanced at the level of 176.10 g/kg crude protein and 11.50 MJ/kg ME. The results of the study showed that feeding treatments affected the relative shares of the eggs basic parts (P < 0.05). The egg storage duration significantly reduced Haugh units (HU), egg and albumen egg weight, and increased the yolk color intensity (P < 0.001). Fish oil share increment in the diets resulted in the EPA (eicosapentaenoic FA) content increase from 10.27 to 20.10 mg/100 g egg; DHA (docosahexaenoic FA) from 105.44 to 236.87 mg/100 g egg and ∑ n-3 PUFA (polyunsatureated FA) from 204.59 to 327.35 mg/100 g egg. The ∑ n-6 PUFA/∑ n-3 PUFA ratio decreased from 8.69 (C group) to 4.54 (E5 group). TBARS values were affected by feeding treatments as well as treatment-storage interactions (P < 0.01).