Organoleptic characteristics of eggs produced by Japanese quails fed with levels of by-products from the soybean oil industry

Authors

  • Caroline Bavaresco College of Agronomy Eliseu Maciel, Department of Animal Science, University Federal of Pelotas, Campus Capão do Leão, Pelotas-RS, Brazil.
  • Aline Arassiana Piccini Roll College of Agronomy Eliseu Maciel, Department of Animal Science, University Federal of Pelotas, Campus Capão do Leão, Pelotas-RS, Brazil.
  • Thaís Bastos Stefanello Department of Animal Science, University Federal of Rio Grande do Sul, Porto Alegre-RS, Brazil.
  • Débora Cristina Nichelle Lopes College of Agronomy Eliseu Maciel, Department of Animal Science, University Federal of Pelotas, Campus Capão do Leão, Pelotas-RS, Brazil.
  • Eduardo Gonçalves Xavier College of Agronomy Eliseu Maciel, Department of Animal Science, University Federal of Pelotas, Campus Capão do Leão, Pelotas-RS, Brazil.
  • Victor Fernando Büttow Roll College of Agronomy Eliseu Maciel, Department of Animal Science, University Federal of Pelotas, Campus Capão do Leão, Pelotas-RS, Brazil.

DOI:

https://doi.org/10.26605/medvet-v13n4-3671

Keywords:

nutrition, oils, poultry, sensory analysis

Abstract

By-products of the refining of vegetable oils can be used in the feeding of laying birds. However, they may alter the sensory properties of the eggs. Acidulated soy soapstock oil (ASS) is a by-product containing high amounts of free fatty acids (FFA) which are not well utilized by the animals. Therefore, the use of an emulsifier could help with the absorption of FFA. This study aimed to evaluate the effect of different levels of ASS in association with lecithin on the sensory properties of Japanese quail eggs. Eggs from Japanese quails fed diets with acidulated soy soapstock oil (ASS) and lecithin (LEC) were used. The treatments were: T1 - diet with 4% ASS; T2 - diet with 4% ASS + 1% LEC; T3 - diet with 8% ASS; T4- diet with 8% ASS + 1% LEC; T5 - diet with 4% degummed oil (DSO); T6 - diet whit 4% DSO + 1% LEC; T7- BD with 8% DSO; T8 - diet with 8% DSO + 1% LEC. Ten trained panelists evaluated the organoleptic properties of the eggs and each panelist was considered a replication. A 9 cm structured scale was used for verifying the following variables: intensity, brightness, characteristic odor, texture, fat taste, acid taste, rancid taste and residual taste. Additionally, a triangle test was used for evaluating some combinations of treatments. The use of ASS negatively affects some organoleptic characteristics. However, the association of ASS with LEC reduced such negative effects.

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Author Biography

Caroline Bavaresco, College of Agronomy Eliseu Maciel, Department of Animal Science, University Federal of Pelotas, Campus Capão do Leão, Pelotas-RS, Brazil.

Formada em Medicina Veterinária pela Universidade Federal Rural de Pernambuco. Doutorado em Ciência Animal Tropical pela UFRPE. Técnica do Laboratório de Doenças Infectocontagiosas dos Animais Domésticos, Departamento de Medicina Veterinária (UFRPE). Atua principalmente nas áreas de microbiologia, diagnóstico sorológico, molecular e caracterização genética.

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Published

2020-07-08

How to Cite

Bavaresco, C., Roll, A. A. P., Stefanello, T. B., Lopes, D. C. N., Xavier, E. G., & Roll, V. F. B. (2020). Organoleptic characteristics of eggs produced by Japanese quails fed with levels of by-products from the soybean oil industry. Medicina Veterinária, 13(4), 604–612. https://doi.org/10.26605/medvet-v13n4-3671

Issue

Vol. 13 No. 4 (2019)

Section

Animal Production

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