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Stability and sensory evaluation of eggs produced by addition of different amount of linseed oil into feed

The aim of this study was to evaluate the impact of increased amount of ω-3 fatty acids in eggs achieved by addition of different amounts of linseed oil into feed on egg quality during storage. The changes in quality parameters between experimental groups were studied on eggs containing different amount of ω-3 fatty acids stored for 7, 14, 21, 28, 35 and 42 in refrigerator (10 eggs per group in each experiment). The influence of increased amount of n-3 fatty acids on sensory characteristics was evaluated in two panel tests. Egg quality parameters were significantly (P<0.05) influenced by the storage time. Weight loss was significantly higher in the first week of storage, and colour changes were highest after 28 days of storage in for all experimental groups. The increased amount of ω-3 fatty acids in eggs did not affect egg quality parameters. Furthermore, the difference in ω-3 fatty acids content did not cause changes in sensory characteristics of eggs as rated by both panels.

Egg quality; ω-3 fatty acids; sensory characteristics; stability parameters

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