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Studies of Consumer Acceptance of High Omega-3 Fatty Acid-Enriched Eggs

Department of Animal Science, University of Nebraska, C206j Animal Science, Lincoln, NE 68583-0908; Phone: (402) 472-6451; FAX: (402) 472-6362

G. Froning and S. Cuppett

Department of Food Science and Technology, University of Nebraska, Lincoln, NE 68583-090

Correspondence: S. E. Scheideler

Two studies were conducted to test the effects of flaxseed or menhaden fish oil with supplemental vitamin E on consumer acceptance, oxidative products, and yolk color of fresh and stored eggs. Trial 1 showed no effect of -3 fatty acid enrichment from flaxseed or fish oil on texture, off-flavors, and consumers' overall acceptance of fresh eggs, but did show a slight negative effect on appearance and flavor in eggs from hens fed high levels (10 and 15%) of ground flaxseed vs. whole flaxseed. Storing eggs for 6 wk caused significant reduction in texture and off-flavor of all eggs tested in Trial 1 regardless of source of -3 fatty acid incorporation. In Trial 2 consumer panelists showed a preference in appearance of eggs from hens fed the golden (Omega) vs. brown (Neche) variety of flax. Thiobarbituric acid reactive substances (TBARS) significantly decreased with storage time in both Trial 1 and Trial 2, indicating that less active oxidation occurred in eggs during cold storage. TBARS were not consistently affected by level of dietary flaxseed. Yolks produced on the golden variety of flaxseed also had lighter color. Overall acceptability of eggs from flax-fed hens was similar to that of eggs from diets enriched with menhaden fish oil and not greatly different from that of regular eggs.

Key Words: Eggs • fish oil • flaxseed • TBARS • yolk pigment