Authors:
O. A. Ogunwole, A. Samireddypalle, T. B. Daramola, A. O. Mosuro, O. D. Oshibanjo
Volume 24, Issue 3;
Pages: 177-184; 2018
ISSN: 2069-0053 (print) (former ISSN: 1453-1399), Agroprint;
ISSN (online): 2068-9551
 Abstract:
Effect of dietary inclusion of cassava peel meal on functional properties of chicken eggs in days of storage was evaluated. Issa Brown layers (n=2400), aged 36 weeks were randomly allotted to two dietary treatments of 1200 birds each. Control (T1) was corn-soya diet while T2 had 5% corn replaced with cassava peel mash and were fed ad libitum to respective birds for six weeks. Eggs (n=150) were sampled, stored at ambient conditions and functional properties as well as lipid oxidation monitored at days 0, 7, 14, and 21. Bulk density (9.75±0.94-10.00±1.42), emulsion activity (51.83±1.00- 52.00±1.41), lipid oxidation (0.91±0.14-0.96±0.06) increased while foaming capacity (15.17±5.78-4.17±4.26), foaming stability (8.00±6.63-3.75±2.72), water absorption capacity (1.53±0.78-1.441±0.89), water retention capacity (1.66±1.06-1.48±0.90), oil absorption capacity (1.39±0.89-1.38±0.93), oil retention capacity (0.99±0.74-1.16±0.73) decreased in days of storage (DOS). Interaction of DOS and diets affected (P<0.05) foaming capacity and stability of eggs. Dietary cassava peel meal enhanced foaming capacity and lipid oxidation in chicken eggs.
Keywords:
Foaming capacity, Water retention capacity, Days of storage, Emulsion activity
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Faculty of Food Processing Technology
Royalty