Influence of dietary organic acids on quality and sensory attributes of chicken eggs

Abstract

The present experiment was carried out to determine the effects of dietary organic acid supplementation on performance(feed intake, feed efficiency, and egg production) and egg quality in laying hens. A total of 24 30-weeks old Hisex brown hens were used which were divided into 2 groups,each consisting of 12 hens. The experimental group contained the organic acids mixture SALMO-NIL DRY (2 kg/t of feed). Hens were kept in conventional cages during the experimental period of 24 weeks. Criteria of performance,and egg quality were recorded continuously. Sensory attributesof albumen and yolk were determined. Supplementation of organic acids to the diet increasedaverage egg weight and egg production capacity during theexperimental period by about 5% (P < 0.05). Feedconversion ratio was improved by 3% (P < 0.05). Organic acid supplementationalso influenced egg quality parameters. Egg weight increased, and eggshell thickness and hardness decreasedduring the experimental period. Feeding laying henswith the diet supplemented with organic acids mix did notimpair egg quality indices significantly. In the same waysupplementation of organic acids to the feed did not significantly affect albumen and yolk sensory and texture characteristics as well as acceptability of the tested samples by the probands.