Winkler Louisa R, Hasenbeck Aimee, Murphy Kevin M, Hermes James C
Sustainable Seed Systems Laboratory, Department of Crop and Soil Sciences, Washington State University, Pullman, WA, United States.
Food Innovation Center, Oregon State University, Portland, OR, United States.
Front Nutr. 2017 Jul 31;4:37. doi: 10.3389/fnut.2017.00037. eCollection 2017.
US organic poultry producers are under pressure to find feed alternatives to corn and wheat. Hulless oats offer advantages such as wide geographic adaptation of the plant and high concentrations of protein and oil in the grain. They have shown considerable potential in experimental work as a feed grain for poultry, but more research is needed into their influence on the sensory and nutritional properties of eggs. In this study, hulless oats were substituted for corn or wheat at 200 g kg in diets fed to Hy-Line Brown hens and eggs were sampled for sensory evaluation after 8 weeks. Discrimination tests of blended and baked egg samples found evidence of difference between eggs from oat-based diets and those from the oat-free control ( < 0.05 for eggs from an oat-corn diet, < 0.01 for eggs from an oat-wheat diet). Acceptance tests of similar samples showed that eggs from the oat-wheat diet were significantly less liked than control eggs for their texture ( < 0.01) and response to cooking ( < 0.01), while eggs from the oat-corn diet were somewhat less liked. Yolk weight was greater ( < 0.05) in control eggs (34.1 g) than eggs from oat-corn (31.6 g) or oat-wheat (31.2 g) diets, leading to smaller yolk proportion in the oat-fed eggs. Fatty acid profile differences across treatments were not of nutritional significance, and no evidence was found that the feeding of hulless oats improved storage properties of eggs. In this study, modifying the carbohydrate source in layer diets was shown to change textural properties of cooked eggs in a way that was perceptible to untrained consumers, probably by reducing the yolk proportion. This finding was not commercially relevant owing to small effect size, and results overall add to existing evidence that hulless oats can be fed to poultry at a moderate proportion of the diet with no negative effect on consumer acceptability of eggs. Regardless of the small effect size, however, findings are interesting from the food chemistry perspective because they provide novel evidence of how the thermal properties of eggs can be altered by a change in hen dietary carbohydrate source.
美国有机家禽生产商面临着寻找玉米和小麦替代饲料的压力。裸燕麦具有诸多优势，比如植株适应的地理范围广，谷粒中的蛋白质和油脂含量高。在将其作为家禽饲料谷物的试验工作中，裸燕麦已展现出相当大的潜力，但仍需进一步研究其对鸡蛋感官和营养特性的影响。在本研究中，用200克/千克的裸燕麦替代海兰褐蛋鸡日粮中的玉米或小麦，8周后采集鸡蛋进行感官评价。对混合和烘焙后的鸡蛋样本进行的辨别测试发现，以燕麦为基础日粮所产鸡蛋与无燕麦对照组鸡蛋之间存在差异（燕麦-玉米日粮所产鸡蛋差异p<0.05，燕麦-小麦日粮所产鸡蛋差异p<0.01）。对类似样本的接受度测试表明，燕麦-小麦日粮所产鸡蛋因其质地（p<0.01）和烹饪反应（p<0.01）明显不如对照组鸡蛋受喜爱，而燕麦-玉米日粮所产鸡蛋受喜爱程度也略低。对照组鸡蛋（34.1克）的蛋黄重量大于燕麦-玉米日粮（31.6克）或燕麦-小麦日粮（31.2克）所产鸡蛋（p<0.05），导致燕麦喂养组鸡蛋的蛋黄比例较小。各处理组之间的脂肪酸谱差异不具有营养意义，且未发现裸燕麦喂养能改善鸡蛋储存特性的证据。在本研究中，改变蛋鸡日粮中的碳水化合物来源会改变煮熟鸡蛋的质地特性，这种改变未经训练的消费者也能察觉，可能是通过降低蛋黄比例实现的。由于效应量较小，这一发现与商业无关，总体结果进一步证明，裸燕麦可以以适度比例添加到家禽日粮中，且对鸡蛋的消费者接受度没有负面影响。然而，无论效应量多小，从食品化学角度来看，这些发现都很有趣，因为它们提供了新的证据，表明母鸡日粮碳水化合物来源的变化如何改变鸡蛋的热特性。
