Abstract
There is increased interest in enhancing the conjugated linoleic acid (CLA) content of food products because of its potential health benefits. Inclusion of CLA in the diets of laying hens has led to the incorporation of CLA into eggs, changes in yolk fatty acid (FA) composition and non-acceptable greater firmness of hard-boiled egg yolks. This study was designed to develop instrumental tests to determine the texture characteristics of hard-boiled egg yolks obtained from hens fed diets supplemented with different levels of CLA and other fat sources. Two compression tests have established relationship between some FA levels added to diets and the firmness of boiled egg yolks. There were significant differences in the compression parameters among egg yolks from laying hens fed diets supplemented with 3 and 5 g/kg of CLA (without other fats in diet) and commercial egg yolks. Supplementations with 30 and 35 g/kg of high oleic sunflower oil (HOSO) in diets which included 3 g/kg of CLA, decreased compression parameters to levels similar to commercial eggs.
Highlights
There is increased interest in enhancing the conjugated linoleic acid (CLA) content of food products because of its potential health benefits
There were no differences between control eggs, and eggs from hens fed diets supplemented with 1 g kg-1 of CLA (T1.1 and T1.3)
This is important because when CLA is incorporated into commercial eggs to provide a health benefit, the sensory and quality properties of the food should not be compromised
Summary
There is increased interest in enhancing the conjugated linoleic acid (CLA) content of food products because of its potential health benefits. This study was designed to develop instrumental tests to determine the texture characteristics of hard-boiled egg yolks obtained from hens fed diets supplemented with different levels of CLA and other fat sources. There were significant differences in the compression parameters among egg yolks from laying hens fed diets supplemented with 3 and 5 g kg-1 of CLA (without other fats in diet) and commercial egg yolks. Este trabajo se ha diseñado con el fin de desarrollar ensayos instrumentales para determinar las características texturales de las yemas de los huevos cocidos obtenidos de gallinas ponedoras alimentadas con dietas suplementadas con diferentes niveles de ALC y otras fuentes de grasa. Se encontraron diferencias significativas en los parámetros del ensayo de compresión entre las yemas de huevos procedentes de gallinas ponedoras alimentadas con dietas suplementadas con 3 y 5 g kg-1 de ALC (sin ninguna otra fuente de ácidos grasos) y las yemas de los huevos comerciales. There has been considerable interest in increasing the CLA concentration in food products for human consumption
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