DIETARY SUPPLEMENTATION OF OMEGA-3 PUFA RICH OIL SOURCES ON SENSORY CHARACTERISTICS OF JAPANESE QUAIL EGGS

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dc.contributor.authorRaj Manohar, G
dc.contributor.authorTANUVAS
dc.date.accessioned2020-12-04T11:05:13Z
dc.date.available2020-12-04T11:05:13Z
dc.date.issued2020
dc.descriptionTNV_IJSET_2020_9(6)889-892en_US
dc.description.abstractA study was conducted to assess the Sensory egg quality attributes of Japanese quail upon enrichment of Omega-3 Polyunsaturated fatty acid (PUFA) rich oil sources like fish oil and linseed oil, independently and simultaneously at 2 and 4 per cent levels. Japanese quail layers were fed with seven experimental diets by incorporating different levels of fish and linseed oils as T1 (Control), T2 (2% Fish oil), T3 (2 % Linseed oil), T4 (4% Fish oil), T5 (4 % Linseed oil), T6 2% (1% Fish oil + 1% Linseed oil) and T7 4% (2% Fish oil + 2% Linseed oil). The mean colour, flavour, texture and overall acceptability scores of eggs from overall 7 to 26 weeks of age as influenced by supplementing various PUFA rich oil sources independently and simultaneously in feed were assessed. The results of the study revealed that the sensory evaluation values of eggs due to lipid supplementation were not significantly influenced by the incorporation of various n-3 PUFA rich oil sources at graded level in Japanese quail layer diets.en_US
dc.identifier.urihttps://krishikosh.egranth.ac.in/handle/1/5810156322
dc.keywordsOmega-3 PUFAs - Designer foods- Japanese quail eggs-Sensory evaluationen_US
dc.language.isoEnglishen_US
dc.pages889-892en_US
dc.relation.ispartofseries;6
dc.subjectVeterinary Scienceen_US
dc.titleDIETARY SUPPLEMENTATION OF OMEGA-3 PUFA RICH OIL SOURCES ON SENSORY CHARACTERISTICS OF JAPANESE QUAIL EGGSen_US
dc.title.alternativeInternational Journal of Science, Environment and Technologyen_US
dc.typeArticleen_US
dc.volume9en_US
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