Data/hora: 16/06/2024 11:11:47

Provedor de dados: 	21	
País: 	Germany	
Título: 	Effect of grass–clover forage and whole-wheat feeding on the sensory quality of eggs	
Autores: 	Horsted, K.; Hammershøj, M.; Allesen-Holm, B.H.	
Data: 	2010	
Ano: 	2010	
Palavras-chave: 	Poultry.	
Resumo: 	BACKGROUND: A sensory panel evaluated the sensory profile  of eggs from hens from three experimental systems: (1) an indoor system × normal layer diet (InL), (2) a grass–clover forage system × normal layer diet (GrL), and (3) a grass–clover forage system × whole wheat and oyster shells (GrW).    RESULTS: The taste of the albumen was significantly more ‘watery’ and the yolks a darker yellow/orange in the eggs from the GrL and GrW groups. The yolk was darkest from the GrW group. The yolks from the InL and GrW groups had a significantly more ‘fresh’, less ‘animal’, ‘cardboard’, and ‘intense’ aroma than the GrL group. The taste of the yolks from the InL and GrW groups was significantlymore ‘fresh’ and less ‘cardboard’-like compared to the GrL group. The yolks tasted significantly less ‘sulfurous’ in the GrW group than in the GrL group.    CONCLUSION: The combination of a high feed intake from a grass–clover pasture and the type of feed allocated is an important factor in relation to the sensory quality of eggs. Thus, a less favourable sensory profile of eggs was found from hens on a grass–clover pasture and fed a normal layer diet.	
Tipo: 	Journal paper	
Identificador: 	http://orgprints.org/18215/4/18215.pdf

Horsted, K.; Hammershøj, M. and Allesen-Holm, B.H.   (2010) Effect of grass–clover forage and whole-wheat feeding on the sensory quality of eggs.   J Sci Food Agric, 90, pp. 343-348.	
Relação: 	http://orgprints.org/18215/	
Formato: 	application/pdf