Responses of egg quality sustainability, sensory attributes and lipid profile of eggs and blood to different dietary oil supplementations and storage conditions

The aim of this study is to investigate the responses of egg quality, sensory attributes and lipid profile of eggs and blood serum to different combinations of dietary oil supplementations and storage conditions. Thus, laying hens aged 25 weeks were assigned to six experimental groups and fed different diets for 14 weeks. The group fed an unsupplemented diet served as control, while the other five treatment groups consumed the same basal diet supplemented with 5% corn oil, 5% linseed oil, 2% corn oil + 3% linseed oil, 3% corn oil + 2% fish oil and 3% linseed oil + 2% fish oil, respectively. After 10 weeks, 36 eggs were collected from each experimental group and divided into three sets of 12 eggs to compare the quality of fresh eggs with those obtained after 21 days of storage at 23 °C and 5 °C. In addition, 20 untrained panellists evaluated the sensory characteristics of fresh eggs. Except for shell thickness, shell percentage and shell weight per unit of surface area (SWUSA), the supplementation of oil did not affect the egg quality parameters. The eggs laid by hens fed 3% corn oil and 2% fish oil had the highest quality shells, while the eggs from the control group had the best albumen colour, flavour and general acceptance. However, only shell percentage and shape index were unaffected by storage conditions, while all other parameters were significantly lower in eggs stored at 23 °C for 21 days. Although dietary oil supplementation did not significantly improve egg quality, feeding 3% corn oil and 2% fish oil improved eggshell quality, which declined with increasing storage temperature/period. HIGHLIGHTS Dietary oils are essential components of poultry diets and animal nutrition. Sensory attributes are essential for human acceptance of animal products. Lipid profile may reflect lipid utilisation and efficiency. Different dietary oil combinations affect the eggshell quality and sensory attributes of eggs. Linseed oil enhanced the nutritional value of egg lipids and serum lipid profiles