Oxidative Stability and Sensory Quality of Stored Eggs From Hens Fed 1.5% Menhaden Oil

Abstract

ABSTRACTEffects of refrigerated storage on thiobarbituric acid (TBA) values and sensory scores of shell eggs from hens fed 1.5% menhaden oil (MO) and a no‐added fat control diet were investigated. Eggs were collected weekly (0, 1, 2, 3, 4) for each of three replicates/diet and all weeks were analyzed within 24 hr of 0 week. The flavor of scrambled samples from stored shell eggs (wk 0, 2, 4) was determined by scoring difference scale administered to two consumer panels (n = 40/panel). Flavor scores for eggs from all treatments were not different. TBA values were greater (P < 0.05) in MO eggs at week 0 but did not increase during storage. Storage stability of shell eggs from hens fed 1.5% dietary menhaden oil is comparable to that from hens fed a no‐added fat diet.