Influence of Oral Supplementation with Whey on Egg Quality Characteristics and Fatty Acid Composition
Keywords:
Whey, Egg yolks, Hens, Volatile profile, Quality.Abstract
The effects of whey supplementation on egg quality characteristics and fatty acid composition were studied. A total of 240 ISA hens were used and divided into two uniform groups: for the experiment group was used a solution of water 10% and whey 90% while for the control group was used pure water (100 %). Eggs were collected daily after 30 days of feeding and stored at 4 °C during the experiment. Lastly eggs were boiled in water at 100 °C for 10 minutes and then be analyzed (0 days). The advance of the oxidative state was also assessed at 6 days after cooking. The whey supplementation carried out egg yolks with different % of some volatile compounds and similar lipids and fatty acid composition compared to samples coming from the control group. The colour and lipid oxidative stability of egg yolk are significantly different between the two groups. MDA value was lower in the experimental group, while the colour was higher than the control, probably due to an antioxidant effect of some compounds present in the whey. Supplementation of whey in the diet of laying hens has positive effects on the quality of eggs, especially on oxidative stability.
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