Evaluating the Effect of a Brewery By-Product as Feed Supplementation on the Quality of Eggs by Means of a Human Panel and E-Tongue and E-Nose Analysis
Juan Pablo Aguinaga Bósquez,
Zoltan Kovacs,
Zoltán Gillay,
György Bázár,
Csaba Palkó,
Hajnalka Hingyi,
Éva Csavajda,
Márta Üveges,
Zsuzsanna Jókainé Szatura,
Iuliana Diana Barbulescu,
Mihaela Begea,
Tamás Tóth
Affiliations
Juan Pablo Aguinaga Bósquez
Department of Measurements and Process Control, Institute of Food Science and Technology, Hungarian University of Agriculture and Life Sciences, Somlói út 14-16, 1118 Budapest, Hungary
Zoltan Kovacs
Department of Measurements and Process Control, Institute of Food Science and Technology, Hungarian University of Agriculture and Life Sciences, Somlói út 14-16, 1118 Budapest, Hungary
Zoltán Gillay
Department of Measurements and Process Control, Institute of Food Science and Technology, Hungarian University of Agriculture and Life Sciences, Somlói út 14-16, 1118 Budapest, Hungary
György Bázár
ADEXGO Ltd., Lapostelki u. 13, 8230 Balatonfüred, Hungary
Csaba Palkó
ADEXGO Ltd., Lapostelki u. 13, 8230 Balatonfüred, Hungary
Hajnalka Hingyi
ADEXGO Ltd., Lapostelki u. 13, 8230 Balatonfüred, Hungary
Éva Csavajda
ADEXGO Ltd., Lapostelki u. 13, 8230 Balatonfüred, Hungary
Márta Üveges
Department of Food Chemistry and Analytical Chemistry, Institute of Food Science and Technology, Hungarian University of Agriculture and Life Sciences, Villányi út 35-43, 1118 Budapest, Hungary
Zsuzsanna Jókainé Szatura
Department of Food Chemistry and Analytical Chemistry, Institute of Food Science and Technology, Hungarian University of Agriculture and Life Sciences, Villányi út 35-43, 1118 Budapest, Hungary
Iuliana Diana Barbulescu
SC Pharmacorp Innovation SRL, 313 Splaiul Unirii Street, District 3, 030138 Bucharest, Romania
Mihaela Begea
SC Pharmacorp Innovation SRL, 313 Splaiul Unirii Street, District 3, 030138 Bucharest, Romania
Tamás Tóth
ADEXGO Ltd., Lapostelki u. 13, 8230 Balatonfüred, Hungary
The objective of our research was to evaluate the possible alteration of the organoleptic properties of eggs produced by hens (Lohmann Brown-Classic) fed with diets containing different doses of an industrial by-product enriched with organic zinc (Zincoppyeast, ZP): Control 0%, ZP 2.5%, and ZP 5.0%. Eggs were collected after 30 days (batch 1) and 60 days (batch 2) of feeding with the experimental diets and subjected to chemical, microbiological, human sensory, e-nose, and e-tongue analyses. There was no significant difference among the microbiological status of eggs of the three groups, but there were significant differences (p < 0.05) in the fat (9.5% vs. 9.3%) and protein contents (12.7% vs. 13.4%) of the Control and ZP 5.0% groups, respectively. Human sensory analysis showed no clear change in the organoleptic characteristics of the eggs. Using linear discriminant analysis (LDA), the e-tongue could recognize the three groups of eggs in batch 1 and batch 2 with 95.9% and 100% accuracy and had a prediction accuracy of 64.8% and 56.2%, respectively. When the eggs were incubating at 50 °C or 80 °C before the e-nose analysis, the groups of eggs could be recognized with 98.0% and 82.7% accuracy, and predicted with 68.5% and 62.2% accuracy, respectively, using principal component analysis-based discriminant analysis (PCA–DA). The aroma compounds and respective sensory descriptors showing changes among the different groups of eggs (batch, storage, and feeding) were identified based on the e-nose analysis. The supplementation of laying hens’ feed with the investigated industrial by-product can be applied without any substantial effect on egg quality, which can, however, be detected with advanced analytical methods.