Former Foodstuff-Based Diets on the Quality and Sensory Properties of Eggs from Laying Hens.
- 1Department of Veterinary Medicine and Animal Science, Università Degli Studi di Milano, Via Dell'Università 6, 26900 Lodi, Italy.
- 2Independent Researcher, 20100 Milano, Italy.
Abstract
In recent years, former food products (FFPs) have been gaining attention as alternative feed ingredients for more sustainable production systems. This study evaluated the impact of including FFPs on the quality of eggs produced by laying hens. A total of 180 Lohmann Brown® hens were divided into three groups and fed a control diet (CON), a diet containing 20% FFPs (T20), and a diet containing 40% FFPs (T40). Eggs, collected between 31 and 33 weeks of age, were evaluated for physical, chemical, and sensory characteristics. Egg weight, shape index, yolk and albumen weight, and edible portion were comparable (p > 0.05) among the groups. Moreover, shell thickness, shell weight, and shell proportion were unaffected (p > 0.05) by dietary treatments. Yolk color was affected by FFP inclusion, with reduced (p < 0.05) yellowness in the supplemented groups, likely due to the lower dietary xanthophyll content resulting from the partial replacement of corn. The inclusion of FFPs had limited effects on the sensory quality of the eggs, with differences (p < 0.05) in yolk color and albumen texture. These findings highlight the potential of FFPs as a viable feed ingredient in laying hen diets. Further research is needed to confirm their applicability in different diets and farming conditions.
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BibTeX
@article{zaniboni2026former,
title = {{Former Foodstuff-Based Diets on the Quality and Sensory Properties of Eggs from Laying Hens.}},
author = {Luisa Zaniboni and Niko Gioacchino Zeni and Cristina Tognoli and Sabrina Ratti and Edda Mainardi and Raffaella Rossi},
journal = {Animals : an open access journal from MDPI},
year = {2026},
month = oct,
doi = {10.3390/ani16203220},
url = {https://europepmc.org/article/MED/42939151},
note = {CC BY},
}
RIS
TY - JOUR
TI - Former Foodstuff-Based Diets on the Quality and Sensory Properties of Eggs from Laying Hens.
AU - Luisa Zaniboni
AU - Niko Gioacchino Zeni
AU - Cristina Tognoli
AU - Sabrina Ratti
AU - Edda Mainardi
AU - Raffaella Rossi
PY - 2026
DA - 2026/10/13
JO - Animals : an open access journal from MDPI
DO - 10.3390/ani16203220
UR - https://europepmc.org/article/MED/42939151
AB - In recent years, former food products (FFPs) have been gaining attention as alternative feed ingredients for more sustainable production systems. This study evaluated the impact of including FFPs on the quality of eggs produced by laying hens. A total of 180 Lohmann Brown® hens were divided into three groups and fed a control diet (CON), a diet containing 20% FFPs (T20), and a diet containing 40% FFPs (T40). Eggs, collected between 31 and 33 weeks of age, were evaluated for physical, chemical, and sensory characteristics. Egg weight, shape index, yolk and albumen weight, and edible portion were comparable (p > 0.05) among the groups. Moreover, shell thickness, shell weight, and shell proportion were unaffected (p > 0.05) by dietary treatments. Yolk color was affected by FFP inclusion, with reduced (p < 0.05) yellowness in the supplemented groups, likely due to the lower dietary xanthophyll content resulting from the partial replacement of corn. The inclusion of FFPs had limited effects on the sensory quality of the eggs, with differences (p < 0.05) in yolk color and albumen texture. These findings highlight the potential of FFPs as a viable feed ingredient in laying hen diets. Further research is needed to confirm their applicability in different diets and farming conditions.
SN - 2076-2615
ER -