Dietary Menhaden Oil Influences Sensory Characteristics and Headspace Volatiles of Shell Eggs

Abstract

ABSTRACTEggs from hens fed n‐3 fatty acids (n‐3FA) may provide a means for increased marketing of these healthful fatty acids. Eggs from hens fed graded levels (0, 0.5, 1.5, 3.0%) of menhaden oil (MO) were evaluated for fatty acid composition, sensory characteristics, and headspace volatiles. Eggs from hens fed 1.5% and 3.0% MO contained the greatest n‐3 FA content and were not different. A linear increase in fishy notes occurred as level of dietary MO increased from 0 to 1.5%; however, these notes were not different between 1.5% and 3.0% eggs. Changes in headspace volatile profiles were quantitative. No unique volatiles characterized eggs from hens fed MO; however, concentration differences were noted between eggs from hens fed all levels of dietary MO. Changes in volatile profiles in response to dietary MO may be responsible for perception of fishy notes in such eggs.