Sensory evaluation and consumer acceptance of eggs from hens fed flax seed and 2 different antioxidants

Abstract

The sensory attributes and consumer acceptance of eggs from flax seed-fed hens were evaluated by trained and untrained panelists. Hens were fed diets containing 0% flax seed (control), 10% flax seed (flax), 10% flax seed+100 IU/kg of vitamin E (flax+α-tocopherol), or 10% flax seed+100 mg/kg of butylated hydroxytoluene (BHT) (flax+BHT). Fresh eggs collected within 24 h were hard-boiled, coded, and were offered to trained panelists in 4 testing sessions. Sensory traits evaluated were aroma, flavor, off-flavor, and overall difference. The trained panelists rated flax, flax+α-tocopherol, and flax+BHT eggs to be different from control eggs (P<0.001). In a second study, sensory attributes were tested by untrained panelists. The majority (75 to 80%) of the panelists could not distinguish flax seed-fed versus control eggs for aroma and flavor. A consumer preference test was also conducted to gauge end-user response to flax seed-fed eggs. Consumer acceptance testing did not find any significant difference (P>0.05) between control and flax seed-fed eggs. These results suggest that flax seed when incorporated at 10% in the layer diet can produce eggs that are acceptable to untrained panelists and consumers. However, trained panelists are able to detect differences in flavor, aroma, and off-flavor and overall difference in eggs from hens fed flax seed. Antioxidant supplementation (vitamin E, BHT) did not enhance the acceptability of flax seed-fed eggs by trained panelists.