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

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.

Keywords

• nutrition
• oils
• poultry
• sensory analysis