Effect of adding different ratio of rapeseed meal to diet formulation of birds to the quality and flavor of eggs
The effects of dietary rapeseed meal(0%,5%,10%,15%)on the flavor,taste and physical characteristics of eggs produced by laying hens during peak period were studied in this experiment.The test results showed that:The eggs produced by laying hens fed rapeseed meal group contain specific substances such as trans-2-pentenal,cis-4-heptenal,1-octene-3-one,cyclohexanone,n-amyl alcohol,2,3-butanediol,and 3-methyl-methyl butyrate,and their contents gradually increaseed as the proportion of rapeseed meal was added in diet.Compared with the control group,the total content of special volatile flavouring substances in eggs increased by 0.52%,35.03%and 81.19%,respectively.Secondly,the astringency of eggs produced by laying hens fed rapeseed meal increased gradually with the increase of rapeseed meal addition ratio,which might be affected by anti-nutritional factors such as tannin in rapeseed meal.In addition,the addition of 5%rapeseed meal in the diet of laying hens could increase the hardness of egg shell by 8.5%,increase the protein height by 23.78%,and improve the freshness of eggs compared with the control group.However,with the proportion of rapeseed meal increasing in the diet,the egg weight decreased,and the shell hardness also showed a decreasing trend.The egg weight of 10%and 15%rapeseed meal groups decreased by 1.39%and 4.85%,and the eggshell hardness decreased by 0.36%and 4.63%,respectively.The contents of myristate acid(C14:0)and palmitic acid(C16:0)in eggs of laying hens fed rapeseed meal group were lower than those of non-rapeseed meal group,but the contents of unsaturated fatty acid C18:2 were opposite.The results indicated that the content of saturated fatty acid in eggs of laying hens fed rapeseed meal diet decreased.It proved that the existence of specific volatile flavor substances and flavor substances in rapeseed meal affected the quality of egg,which provided theoretical basis and technical support for researchers to regulate egg flavor.
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