Cargando…
Descriptive Sensory Traits of Cooked Eggs Laid from Hens Fed Rice Grain
Descriptive sensory characteristics of eggs produced by conventional corn-based feeding and unhulled whole rice grain-feeding were compared in two cooking procedures using a trained panel. Rice-feeding significantly decreased brothy and roasted odor in eggs cooked into half-cooked egg yolks, and dec...
Autores principales: | , , , , , , , , , , |
---|---|
Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
Japan Poultry Science Association
2019
|
Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7005385/ https://www.ncbi.nlm.nih.gov/pubmed/32055219 http://dx.doi.org/10.2141/jpsa.0180082 |
_version_ | 1783494923025121280 |
---|---|
author | Sasaki, Keisuke Watanabe, Genya Motoyama, Michiyo Narita, Takumi Kawai, Hiromi Kobayashi, Tetsuya Fujimura, Shinobu Kobayashi, Namika Honda, Fuyuko Matsushita, Koichi Nakajima, Ikuyo |
author_facet | Sasaki, Keisuke Watanabe, Genya Motoyama, Michiyo Narita, Takumi Kawai, Hiromi Kobayashi, Tetsuya Fujimura, Shinobu Kobayashi, Namika Honda, Fuyuko Matsushita, Koichi Nakajima, Ikuyo |
author_sort | Sasaki, Keisuke |
collection | PubMed |
description | Descriptive sensory characteristics of eggs produced by conventional corn-based feeding and unhulled whole rice grain-feeding were compared in two cooking procedures using a trained panel. Rice-feeding significantly decreased brothy and roasted odor in eggs cooked into half-cooked egg yolks, and decreased the creamy odor, smoothness and moisture of eggs cooked into custard puddings. However, a statistical interaction between rice-feeding and production farm was not observed in every sensory attribute. These findings indicated that replacing corn with unhulled whole rice grain in diets for laying hens alters the sensory attributes of eggs. |
format | Online Article Text |
id | pubmed-7005385 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2019 |
publisher | Japan Poultry Science Association |
record_format | MEDLINE/PubMed |
spelling | pubmed-70053852020-02-13 Descriptive Sensory Traits of Cooked Eggs Laid from Hens Fed Rice Grain Sasaki, Keisuke Watanabe, Genya Motoyama, Michiyo Narita, Takumi Kawai, Hiromi Kobayashi, Tetsuya Fujimura, Shinobu Kobayashi, Namika Honda, Fuyuko Matsushita, Koichi Nakajima, Ikuyo J Poult Sci Research Note Descriptive sensory characteristics of eggs produced by conventional corn-based feeding and unhulled whole rice grain-feeding were compared in two cooking procedures using a trained panel. Rice-feeding significantly decreased brothy and roasted odor in eggs cooked into half-cooked egg yolks, and decreased the creamy odor, smoothness and moisture of eggs cooked into custard puddings. However, a statistical interaction between rice-feeding and production farm was not observed in every sensory attribute. These findings indicated that replacing corn with unhulled whole rice grain in diets for laying hens alters the sensory attributes of eggs. Japan Poultry Science Association 2019-07-25 /pmc/articles/PMC7005385/ /pubmed/32055219 http://dx.doi.org/10.2141/jpsa.0180082 Text en 2019, Japan Poultry Science Association. The Journal of Poultry Science is an Open Access journal distributed under the Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License. To view the details of this license, please visit (https://creativecommons.org/licenses/by-nc-sa/4.0/). |
spellingShingle | Research Note Sasaki, Keisuke Watanabe, Genya Motoyama, Michiyo Narita, Takumi Kawai, Hiromi Kobayashi, Tetsuya Fujimura, Shinobu Kobayashi, Namika Honda, Fuyuko Matsushita, Koichi Nakajima, Ikuyo Descriptive Sensory Traits of Cooked Eggs Laid from Hens Fed Rice Grain |
title | Descriptive Sensory Traits of Cooked Eggs Laid from Hens Fed Rice Grain |
title_full | Descriptive Sensory Traits of Cooked Eggs Laid from Hens Fed Rice Grain |
title_fullStr | Descriptive Sensory Traits of Cooked Eggs Laid from Hens Fed Rice Grain |
title_full_unstemmed | Descriptive Sensory Traits of Cooked Eggs Laid from Hens Fed Rice Grain |
title_short | Descriptive Sensory Traits of Cooked Eggs Laid from Hens Fed Rice Grain |
title_sort | descriptive sensory traits of cooked eggs laid from hens fed rice grain |
topic | Research Note |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7005385/ https://www.ncbi.nlm.nih.gov/pubmed/32055219 http://dx.doi.org/10.2141/jpsa.0180082 |
work_keys_str_mv | AT sasakikeisuke descriptivesensorytraitsofcookedeggslaidfromhensfedricegrain AT watanabegenya descriptivesensorytraitsofcookedeggslaidfromhensfedricegrain AT motoyamamichiyo descriptivesensorytraitsofcookedeggslaidfromhensfedricegrain AT naritatakumi descriptivesensorytraitsofcookedeggslaidfromhensfedricegrain AT kawaihiromi descriptivesensorytraitsofcookedeggslaidfromhensfedricegrain AT kobayashitetsuya descriptivesensorytraitsofcookedeggslaidfromhensfedricegrain AT fujimurashinobu descriptivesensorytraitsofcookedeggslaidfromhensfedricegrain AT kobayashinamika descriptivesensorytraitsofcookedeggslaidfromhensfedricegrain AT hondafuyuko descriptivesensorytraitsofcookedeggslaidfromhensfedricegrain AT matsushitakoichi descriptivesensorytraitsofcookedeggslaidfromhensfedricegrain AT nakajimaikuyo descriptivesensorytraitsofcookedeggslaidfromhensfedricegrain |