The Effect of No. 2 Tallow in Poultry Rations on the Flavor of Fresh and Stored Eggs

Carver, D. S.; Rice, E. E.; Gray, Richard E.; Mone, P. E.

doi:10.3382/ps.0340131

Cited by 4 publications

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“…Certain intensely flavored feedstuffs, when consumed by hens, have been shown to cause off-flavors in fresh and stored shell eggs; these include garlic, cod liver oil, onions, rape, turnips and cabbage (Carver et al, 1955;Vondell and Put-nam, 1945;McCammon et al, 1934;Winter and Funk, 1951). Certain fish oils and fish products may impart off-flavors to poultry as reported by Carrick and Hauge (1926), Marble et al (1938), Asmundson et al (1938), Cruickshank (1939) and Edwards and May (1965).…”

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confidence: 97%

Evaluation of Waste Activated Sludge (Citrus) as a Poultry Feed Ingredient

et al. 1976

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Cobb color-sexed broilers were fed diets containing either 0.0, 2.5, 5.0 or 10.0 percent citrus sludge. Three replications of ten males and ten females each were randomly selected from each treatment at the end of the eight-week feeding period. No significant (P < 0.05) differences among levels of citrus sludge were found in carcass weight, percent cooking loss, shear force or sensory evaluation.Eggs collected from Babcock B-300 hens fed diets prepared with citrus sludge at levels of 0.0, 2.5, 5.0, 7.5 and 20.0% were examined for differences in yolk color and development of off-flavors. Color differences (P < 0.05) were observed by reflectance colorimetery and the taste panel. The hue of the yolks increased (was more orange) as the dietary citrus sludge levels were increased. No significant flavor differences were detected by the taste panel for either the yolk or albumen.

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