Fatty acid profile and sensory characteristics of table eggs procured from hens fed designer diets

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dc.contributor.authorGoldberg, Erin
dc.contributor.examiningcommitteeEskin, Michael (Human Nutritional Sciences) Arntfield, Susan (Food Science) Wismer, Wendy (Agriculture, Food & Nutritional Science - University of Alberta)en_US
dc.contributor.supervisorHouse, James D. (Human Nutritional Sciences) Aliani, Michel (Human Nutritional Sciences)en_US
dc.date.accessioned2015-06-19T14:18:28Z
dc.date.available2015-06-19T14:18:28Z
dc.date.issued2012-03-19en_US
dc.date.issued2013-06-13en_US
dc.degree.disciplineHuman Nutritional Sciencesen_US
dc.degree.levelDoctor of Philosophy (Ph.D.)en_US
dc.description.abstractOmega-3 enriched eggs serve as an important functional food to boost consumption of polyunsaturated fatty acids (PUFA) critical for good health. Because omega-3 eggs have the potential for unpleasant aromas and flavours, this research was designed to assess the fatty acid profile and sensory attributes of eggs procured from hens consuming designer diets. In the first study, the use of hemp in hen diets led to significant increases in omega-3 PUFA content and colour intensity of yolks, but did not have adverse effects on the sensory profiles of cooked eggs. Additionally, the level of docosahexaenoic acid was the same in eggs from both the lowest and highest hempseed oil groups. In order to overcome this plateau, the second study assessed diets varying in linoleic acid (LA) content. Although docosapentaenoic acid in the yolk was significantly increased with an increasing dietary LA content, docosahexaenoic acid remained unaffected by dietary treatment. In the third study, a different approach was used to reduce competition between alpha-linolenic acid (ALA) and LA. Diets containing two levels of ALA and varying ratios of saturated fatty acids (SFA): LA + oleic acid (OA) were tested. Increasing dietary SFA: LA + OA resulted in marked increases in all n-3 PUFA. The fourth study was designed to assess the interaction between dietary constituents on sensory attributes of eggs, namely omega-3 PUFA from flaxseed oil (FO), and canola meal (CM), which contains precursors to trimethylamine, which may lead to fishy taint. Oceanic flavour significantly increased with inclusion of FO, while egg, creamy and buttery flavours showed a decrease. The pairing of CM and FO resulted in a significant decrease in egg flavour compared to using FO alone. This research has demonstrated that novel ingredients like hemp can be used in laying hen diets to deposit n-3 PUFA into eggs without fear of affecting sensory outcomes. Increasing the SFA: LA + OA ratio in layer diets is most effective in increasing yolk ALA conversion into long-chain PUFA. Lastly, CM should be added to diets with caution when used in conjunction with omega-3 PUFA ingredients due to a reduction in egg flavour.en_US
dc.description.noteOctober 2015en_US
dc.identifier.citationGoldberg, E., Gakhar, N., Ryland, D., Aliani, M., Gibson, R. A. and House, J.D. (2012), Fatty Acid Profile and Sensory Characteristics of Table Eggs from Laying Hens Fed Hempseed and Hempseed Oil. Journal of Food Science, 77: S153–S160. doi: 10.1111/j.1750-3841.2012.02626.xen_US
dc.identifier.citationGoldberg, E., Ryland, D., Aliani, M., Gibson, R.A. & House, J.D. (2013). Designer laying hen diets to improve egg fatty acid profile and maintain sensory quality. Food Science and Nutrition 1(4):324-335.en_US
dc.identifier.urihttp://hdl.handle.net/1993/30586
dc.language.isoengen_US
dc.publisherWileyen_US
dc.rightsopen accessen_US
dc.subjecteggsen_US
dc.subjectomega-3en_US
dc.subjecthempen_US
dc.subjectcanolaen_US
dc.subjectfunctional foodsen_US
dc.subjectflaxen_US
dc.subjectdhaen_US
dc.subjectlaying hensen_US
dc.subjectsensoryen_US
dc.subjectdescriptive analysisen_US
dc.titleFatty acid profile and sensory characteristics of table eggs procured from hens fed designer dietsen_US
dc.typedoctoral thesisen_US
local.subject.manitobayesen_US
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