Table 3.
Effect of feeds on quality of yolk
| *Control | FSE | FOSe | FSE + FOSe | |
|---|---|---|---|---|
| Chemical | ||||
| Cholesterol, mg/g | 12.9 ± 0.03b | 9.9 ± 0.09a | 9.5 ± 0.12a | 10.0 ± 0.19a |
| Carotenoids, μg/g | 24.5 ± 0.12b | 65.1 ± 0.03a | 65.8 ± 0.07a | 65.0 ± 0.04a |
| Vitamin E, μg/g | 96.8 ± 3.77d | 296.5 ± 7.98a | 169.8 ± 6.09c | 237.5 ± 4.66b |
| Se, ng/g | 188.0 ± 8.29c | 177.5 ± 3.75c | 420.3 ± 6.28a | 356.0 ± 5.16b |
| 1Sensory quality | ||||
| Flavour NS | 2.3 ± 0.42 | 3.2 ± 0.17 | 2.5 ± 0.34 | 2.6 ± 0.33 |
| Colour/appearance | 1.8 ± 0.48b | 3.0 ± 0.33a | 3.0 ± 0.36a | 3.3 ± 0.29a |
| Taste/Texture NS | 3.0 ± 0.42 | 3.5 ± 0.29 | 3.5 ± 0.28 | 3.7 ± 0.27 |
| Overall acceptability NS | 3.0 ± 0.23 | 3.2 ± 0.21 | 3.0 ± 0.23 | 2.9 ± 0.13 |
Mean ± SD with different superscripts in a row are significantly different (p ≤ 0.01)
*Sensory score 1 = least acceptable and 4 = highly acceptable
1Feed formulations: Refer to Table 1, NS not significant