engleski

Influence of medicianal and aromatic plants on egg yolk sensory traits in laying hen

Many medicinal plants with naturally present pigments have a potential of replacing synthetic pigments used for yolk coloring properties in egg production. Therefore, the aim of this research was to determine the effect of addition of basil (Ocimum basilicum L.), (B), calendula (Calendula officinalis L.) (C), dandelion (Taraxacum officinale Weber ex Wigg.) (D) and marigold (Tagetes erecta L.), (M) in diet on egg yolk sensory traits. Control group was fed with a standard commercial diet for layers with synthetic pigments for yolk coloring included. Two levels, 1 and 3%, of each plant flower (C, D, M) or herb (B) powder have been added for 4 weeks in trial diets and then sensory analysis of cooked egg yolks was performed. In total, 97 consumers among faculty staff and students evaluated samples by using 10-point hedonic scales for color, aroma, texture, flavor, off-odors, and overall impression. Differences of median scores between samples were tested using Kruskal- Wallis rank sum test. For traits where significant differences between samples were confirmed, difference of median of each treatment and control group was tested using Steel method. It was found that aroma, texture, off-odors and overall impression were not significantly affected by the addition of medicinal and aromatic plants in feed. Significantly higher rated yolk color score of control group and treatment M at 3% were found when compared to treatments B, C and D at both levels. Flavor scores of all treatments except treatment M at 1% were significantly lower rated when compared to control group. Addition of calendula and dandelion flower powder and basil herb powder in layers feed appeared to be inadequate for egg yolk sensory traits. On the other hand, marigold is found to be a potential replacement for synthetic pigments with emphasis on further research.

MAPs, sensory traits, egg yolk

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