Scientia Agricultura Sinica ›› 2023, Vol. 56 ›› Issue (13): 2609-2619.doi: 10.3864/j.issn.0578-1752.2023.13.014

• ANIMAL SCIENCE·VETERINARY SCIENCE • Previous Articles     Next Articles

Effects of Different Caging Regimes on Egg Yolk Flavor of Laying Hens

GAO LiBing1(), CHEN Gang2, WANG Jing1(), QI GuangHai1, ZHANG HaiJun1, QIU Kai1, WU ShuGeng1   

  1. 1 Laboratory of Quality & Safety Risk Assessment for Products on Feed-origin Risk Factor, Ministry of Agriculture and Rural Affairs/Key Laboratory of Feed Biotechnology, Ministry of Agriculture and Rural Affairs/Institute of Feed Research, Chinese Academy of Agricultural Sciences, Beijing 100081
    2 Key Laboratory of Agricultural Engineering in Structure and Environment, Ministry of Agriculture and Rural Affairs/China Agricultural University, Beijing 100083
  • Received:2022-04-26 Accepted:2023-02-28 Online:2023-07-01 Published:2023-07-06
  • Contact: WANG Jing

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Abstract:

【Objective】In this study, sensory evaluation, electronic nose detection, electronic tongue detection and texture analyzer detection were used to determine the differences in egg yolk flavor between traditional caging regime and furnished caging regime, to provide basic data on the egg yolk flavor. 【Method】The eggs were produced by Jing Tint 6 laying hens that were 55 weeks old and healthy in traditional caging regime and furnished caging regime that was used as the test objects. The aroma, flavor and texture of egg yolk were detected by sensory evaluation, electronic nose detection and electronic tongue detection, and texture analyzer. Linear discriminant analysis (LDA) analysis, support vector machine (SVM) analysis, K-nearest neighbor method (KNN) analysis and decision tree analysis were used to distinguish the yolk flavor of the two caging regimes to explore the influence of different caging regimes on the flavor of egg yolk.【Result】The yolk color was significantly increased in traditional caging regime compared with furnished caging regime (P<0.05). The milky flavor scores of egg yolk in furnished caging regime were significantly higher than that in traditional caging regime (P<0.05), and the seaweed flavor scores and stickiness scores of egg yolk in traditional caging regime were higher than those in furnished caging regime (P<0.05). The results of correlation analysis showed that the overall preference score of the yolk was significantly correlated with the acceptance of flavor scores and texture scores (P<0.05). Egg flavor was significantly negatively correlated with fishy flavor and sweet flavor (P<0.05), and the fishy flavor was significantly positively correlated with sweet flavor (P<0.05). There was a significant positive correlation between egg yolk lumpy and egg yolk adhesive dentition (P<0.05). The responses of W2W, W2S, W1W and W1S of electronic nose sensors in furnished caging regime were significantly higher than those in traditional caging regime (P<0.05), and the responses of SRS, STS and UMS of egg yolk electronic tongue sensors in furnished caging regime were significantly lower than those in traditional caging regime (P<0.05). The hardness and chewiness of egg yolk in furnished caging regime were significantly higher than that in traditional caging regime (P<0.05). The KNN method could discriminate the differences in egg yolk aroma in the different caging regimes based on the responses of the electronic nose, and the accuracy was 94.5%. The SVM, KNN method and decision tree could distinguish the differences in egg yolk flavor in the different caging regime based on the responses of the electronic tongue, with 100% accuracy rate. 【Conclusion】In conclusion, the milky flavor of egg yolk was increased in furnished caging regime, and seaweed flavor and stickiness were reduced. The instrument detected the increased responses of the electronic nose sulfide sensor and the decreased responses of the electronic tongue umami and salty sensors in furnished caging regime. According to the responses of electronic nose and electronic tongue, the differences in egg yolk flavor in two different caging regimes could be effectively distinguished by KNN analysis, SVM analysis and decision tree analysis.

Key words: egg flavor, furnished caging regime, electronic nose, electronic tongue, texture characteristics, laying hen

Table 1

Electronic nose sensors, electronic tongue sensors and their performance description"

序号 Number 传感器名称Sensors name 性能描述 Sensitive characteristics
电子鼻Electronic nose
1 W1C 芳香成分，苯类 Sensitive to aromatic constituents, benzene
2 W5S 灵敏度大，对氮氧化物敏感 Sensitive to nitrogen oxides
3 W3C 芳香成分，氨类 Sensitive to aroma, ammonia
4 W6S 主要对氢化物有选择性 Sensitive to hydrides
5 W5C 短链烷烃芳香成分 Sensitive to short-chain alkane aromatic component
6 W1S 对甲基类灵敏，甲烷等 Sensitive to methyl
7 W1W 对硫化物灵敏 Sensitive to sulfides
8 W2S 甲醇、乙醇 Sensitive to alcohol and aromatic
9 W2W 芳香有机硫成分 Sensitive to organic sulfides
10 W3S 对长链烷烃灵敏 Sensitive to long-chain alkanes
电子舌 Electronic tongue
1 SRS 酸味 Sourness
2 GPS 复合味觉Composite
3 STS 咸味Saltiness
4 UMS 鲜味Umami
5 SPS 复合味觉Composite
6 SWS 甜味Sweetness
7 BRS 苦味Bitterness

Table 2

Effects of different caging regimes on egg quality"

项目 Item 传统笼养 Traditional caging regime 栖架笼养 Furnished caging regime P值 P value
蛋重Egg weight(g) 59.80±0.98 58.86±1.13 0.05
蛋黄比例Yolk (%) 27.13±0.52 27.10±0.40 0.86
蛋壳比例Eggshell (%) 9.43±0.21 9.55±0.18 0.20
蛋白高度Albumen height (mm) 6.86±0.26 6.79±0.20 0.47
蛋黄颜色Yolk color 5.81±0.44a 5.31±0.31b <0.01
哈氏单位Haugh unit 82.04±1.85 82.06±1.27 0.95

Table 3

Effects of different caging regimes on sensory evaluation and overall preference of egg yolk (n=8)"

项目 Item 传统笼养 Traditional caging regime 栖架笼养 Furnished caging regime P 值 P value
气味 Aroma
蛋香味气味 Egg aroma 8.37±0.64 9.13±0.95 0.06
氨味气味 Ammonia aroma 2.67±1.72 2.66±1.18 0.98
腥味气味 Fishy aroma 2.64±1.36 2.47±1.12 0.78
滋味 Flavor
蛋香味滋味 Egg flavor 9.47±1.35 9.63±1.35 0.81
腥味滋味 Fishy flavor 0.96±0.82 0.49±0.26 0.16
氨味滋味 Ammonia flavor 0.48±0.28 0.28±0.12 0.14
奶香味滋味 Milky flavor 2.61±0.88b 4.04±0.50a <0.01
甜味滋味 Sweet flavor 1.93±1.17 1.42±1.02 0.40
咸味滋味 Salty flavor 1.21±0.53 1.29±0.68 0.80
海苔味滋味 Seaweed flavor 1.02±0.23a 0.48±0.28b 0.04
质感 Texture
粘牙度 Adhesive dentition 6.57±1.46 6.55±2.02 0.99
糊口性 Stickiness 6.21±1.16a 3.78±0.92b <0.01
湿润度 Moist 4.02±1.39 4.90±1.39 0.20
颗粒感 Lumpy 3.42±0.59 3.29±1.05 0.76
紧实度 Compactness 7.55±1.40 7.70±1.44 0.83
硬度 Hard 2.92±0.88 2.55±0.83 0.37
喜好度 Preference
气味喜好度 Aroma preference 9.83±1.98 9.64±2.07 0.86
滋味喜好度 Flavor preference 9.69±1.62 9.62±2.08 0.93
质感喜好度 Texture preference 9.13±2.47 10.00±2.2 0.48
整体喜好度 Overall preference 8.70±2.55 9.99±2.29 0.31

Fig. 1

The correlation analysis of sensory evaluation of egg yolk flavor A: The correlation analysis of sensory evaluation preference; B: the correlation analysis of aroma preference and aroma sensory properties; C: the correlation analysis of flavor preference and flavor sensory properties; D: the correlation analysis of texture preference and texture sensory properties"

Fig. 2

Radar chart of egg yolk electronic nose (A) and electronic tongue (B) in different caging regimes"

Table 4

Effects of different caging regimes on texture of egg yolk"

项目 Item 传统笼养 Traditional caging regime 栖架笼养 Furnished caging regime P值 P value
硬度Hardness (N) 4.09±0.56b 4.91±0.63a 0.01
内聚性Cohesiveness (Ratio) 0.42±0.07 0.45±0.08 0.57
弹性Springiness (mm) 5.29±0.30 5.26±0.47 0.88
胶粘性Gumminess (N.mm) 1.77±0.51 2.27±0.62 0.08
咀嚼性Chewiness 7.83±1.36b 10.20±1.53a <0.01

Fig. 3

Confusion matrix of electronic nose for egg yolk by classification algorithms Discriminant analysis of the response value of egg yolk E-nose sensor in different caging regime: linear discriminant analysis (A), support vector machine (B), K-nearest neighbor method (C) and decision tree (D). Number 1, Traditional caging regime; number 2, furnished caging regime. The same as below"

Fig. 4

Confusion matrix of electronic tongue for egg yolk by classification algorithms"

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