Sensory evaluation of hen's eggs with the addition of organic and inorganic selenium to the diet of laying hens

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62156489%3A43210%2F20%3A43919531" target="_blank" >RIV/62156489:43210/20:43919531 - isvavai.cz</a>

Výsledek na webu

<a href="https://mnet.mendelu.cz/mendelnet2020/mnet_2020_full.pdf" target="_blank" >https://mnet.mendelu.cz/mendelnet2020/mnet_2020_full.pdf</a>

DOI - Digital Object Identifier

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Jazyk výsledku

angličtina

Název v původním jazyce

Sensory evaluation of hen's eggs with the addition of organic and inorganic selenium to the diet of laying hens

Popis výsledku v původním jazyce

The aim of this work was to monitor the sensory descriptors of boiled eggs from laying hens, which were given a basic feed mixture supplemented with organic and inorganic selenium. Sensory evaluation of eggs was performed at 41 weeks of laying, when 40 evaluators participated in the evaluation. A sensory questionnaire had ten descriptors were scored on unstructured 100 mm line scales and four descriptors related to defects or deviations were evaluated verbally. The questionnaires therefore contained these descriptors: shell peelability, albumen colour, yolk colour, albumen texture, yolk texture, albumen aroma, albumen aroma defects (yeast, sweet, sulfuric, buttery, rancid, or other), yolk aroma, yolk aroma defects (yeast, sweet, sulfuric, buttery, rancid, or other), albumen taste, albumen taste defects (yeast, sweet, sulfuric, buttery, astringent, metallic, rancid, or other), yolk taste, yolk taste defects (yeast, sweet, sulfuric, buttery, astringent, metallic, rancid, or other), overall impression. The peelability of the shell and the structure of the albumen are sensory parameters when we found a statistically significant difference. The other descriptors were without statistically significant differences. However, this result is considered positive, because in the case of a negative sensory manifestation, it can be taken up by humans in a bound form in the of hen&apos;s eggs.

Název v anglickém jazyce

Sensory evaluation of hen's eggs with the addition of organic and inorganic selenium to the diet of laying hens

Popis výsledku anglicky

The aim of this work was to monitor the sensory descriptors of boiled eggs from laying hens, which were given a basic feed mixture supplemented with organic and inorganic selenium. Sensory evaluation of eggs was performed at 41 weeks of laying, when 40 evaluators participated in the evaluation. A sensory questionnaire had ten descriptors were scored on unstructured 100 mm line scales and four descriptors related to defects or deviations were evaluated verbally. The questionnaires therefore contained these descriptors: shell peelability, albumen colour, yolk colour, albumen texture, yolk texture, albumen aroma, albumen aroma defects (yeast, sweet, sulfuric, buttery, rancid, or other), yolk aroma, yolk aroma defects (yeast, sweet, sulfuric, buttery, rancid, or other), albumen taste, albumen taste defects (yeast, sweet, sulfuric, buttery, astringent, metallic, rancid, or other), yolk taste, yolk taste defects (yeast, sweet, sulfuric, buttery, astringent, metallic, rancid, or other), overall impression. The peelability of the shell and the structure of the albumen are sensory parameters when we found a statistically significant difference. The other descriptors were without statistically significant differences. However, this result is considered positive, because in the case of a negative sensory manifestation, it can be taken up by humans in a bound form in the of hen&apos;s eggs.

Druh

D - Stať ve sborníku

CEP obor

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OECD FORD obor

21101 - Food and beverages

Projekt

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Návaznosti

S - Specificky vyzkum na vysokych skolach

Rok uplatnění

2020

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Název statě ve sborníku

MendelNet 2020: Proceedings of International PhD Students Conference

ISBN

978-80-7509-765-1

ISSN

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e-ISSN

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Počet stran výsledku

6

Strana od-do

353-358

Název nakladatele

Mendelova univerzita v Brně

Místo vydání

Brno

Místo konání akce

Brno

Datum konání akce

11. 11. 2020

Typ akce podle státní příslušnosti

WRD - Celosvětová akce

Kód UT WoS článku

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