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Faktory ovlivňující senzorickou kvalitu vajec
Fraňková, Simona
Sensory quality is affected by external and internal factors. One of the major internal factors is genetics, it affects the colour of the eggshell. The most important external factor, which is influencing sensory quality of the egg, is feed. Some plants contain pigments, especially xanthophylls, which positively affect the egg yolk and give it a deep yellow to orange colour. Feeding large quantities of rapeseed meal or betaine contrary, negatively affects the sensory quality, which leads to egg contents fishy odour. Include carrots, seaweed, mustard flour or alfalfa. Sensory quality eggs are evaluated in case efforts to improve technological, physical chemical properties of eggs. Important is that in improving some of these properties to avoid adversely affecting egg sensors. The addition of seal oil will increase the level of n-3 polyunsaturated fatty acids, but sensory quality is not affected. In some cases, as feeding garlic, fennel, mint, marjoram is intently changed the sensory properties of eggs to improve their attractiveness for consumers.
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