Raj Manohar, GTANUVAS2020-12-042020-12-042020https://krishikosh.egranth.ac.in/handle/1/5810156322TNV_IJSET_2020_9(6)889-892A 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.EnglishVeterinary ScienceArticle