Egg flavor quality as affected by fish meals or fish oils in laying rations

liheibao

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Personal Authors: Koehler, H. H., Bearse, G. E.

Abstract:
In 4 trials, laying hens had a practical diet with soya bean oilmeal; controls had British Columbia herring meal 2.5% or no fish meal, and test groups herring, hake, menhaden or anchovy meal from different sources, usually 5% of diet, sometimes 10%, or fish oil from the same species equivalent to 5% meal, 0.08 to 0.6%, or soya meal 20% or the equivalent soya oil, 0.08%, or soya or fish oil 1.5%.Some fish meals caused off-flavours in the eggs, which were intensified during storage 4 weeks at 10 deg C. Eggs were of better flavour when laid early than late in the laying cycle. Pacific hake meal or Nova Scotia herring meal gave significantly poorer flavour than equal contents of British Columbia herring meal. Fish meal 10% gave undesirable flavour, except Peruvian anchovy meal given early in the laying cycle in one trial. Comparison of 5% meal with equivalent oil indicated that the cause of off-flavour was not specifically in the oil. Oil 1.5% caused off-flavour, especially Peruvian anchovy oil. Except in one trial, soya meal or oil gave good flavour.Fish meals or oils had an upper limit in layer diet for egg flavour, depending on their source. Generally, 2.5% meal or equivalent oil had no effect on flavour and 5% gave a poorer but still acceptable flavour.

luohuaping228

樓主，英文讀不懂也，能不能譯成中文呀

redtears13

英文太差了 哎

monica

這個試驗估計是很早之前就做了。因為有關魚油對雞蛋風味的影響，在現(xiàn)在已經成為常識了。

bonderic

現(xiàn)在的蛋雞料也很少加這么多的魚粉