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Effects of Cashew Kernels Cake on the Nutritional and Sensory Quality of Hen Eggs

Received: 3 March 2023     Accepted: 22 March 2023     Published: 31 March 2023
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Abstract

Cashew kernels provide fats, proteins, minerals and amino acids like soybeans. They are characterized by their richness in linoleic and oleic acids which respectively contribute up to 20% and 60% of the fat. The aim of the present study is to assess the impact of the diets of laying hens, based on of cashew nut kernels cakes, on the nutritional and sensory quality of eggs. To carry out the experiment, 20 weeks old, 96 hens of the LOHMAN-Brown strain and with an average weight of 1600 g, were used over a period of 10 weeks. Laying hens were fed four diets Rt, R10, R15 and R20 at incorporation rates of 0%, 10%, 15% and 20% cashew kernel cake, respectively. The results indicate that the R10, R15 and R20 diets, after two weeks of testing, were associated with a reduction of up to 34.50% in egg yolk cholesterol content, compared to the Rt control diet. In sensory analysis tests, panelists accepted eggs from different diets without distinction. In short, far from degrading the quality of eggs, the dietary the lipids in cashew kernel cake can contribute to the development of poultry production by providing the consumer the fatty acids recommended by the medical profession.

Published in Journal of Food and Nutrition Sciences (Volume 11, Issue 2)
DOI 10.11648/j.jfns.20231102.11
Page(s) 30-36
Creative Commons

This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.

Copyright

Copyright © The Author(s), 2023. Published by Science Publishing Group

Keywords

Cashew Kernel, Cake, Laying, Egg Yolk, Cholesterol

References
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Cite This Article
  • APA Style

    Silué Fatogoma Etienne, Yéboué Kouamé Hermann, Kouakou N’Goran David Vincent, Véronique Coxam, Kati-Coulibay Séraphin. (2023). Effects of Cashew Kernels Cake on the Nutritional and Sensory Quality of Hen Eggs. Journal of Food and Nutrition Sciences, 11(2), 30-36. https://doi.org/10.11648/j.jfns.20231102.11

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    ACS Style

    Silué Fatogoma Etienne; Yéboué Kouamé Hermann; Kouakou N’Goran David Vincent; Véronique Coxam; Kati-Coulibay Séraphin. Effects of Cashew Kernels Cake on the Nutritional and Sensory Quality of Hen Eggs. J. Food Nutr. Sci. 2023, 11(2), 30-36. doi: 10.11648/j.jfns.20231102.11

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    AMA Style

    Silué Fatogoma Etienne, Yéboué Kouamé Hermann, Kouakou N’Goran David Vincent, Véronique Coxam, Kati-Coulibay Séraphin. Effects of Cashew Kernels Cake on the Nutritional and Sensory Quality of Hen Eggs. J Food Nutr Sci. 2023;11(2):30-36. doi: 10.11648/j.jfns.20231102.11

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  • @article{10.11648/j.jfns.20231102.11,
      author = {Silué Fatogoma Etienne and Yéboué Kouamé Hermann and Kouakou N’Goran David Vincent and Véronique Coxam and Kati-Coulibay Séraphin},
      title = {Effects of Cashew Kernels Cake on the Nutritional and Sensory Quality of Hen Eggs},
      journal = {Journal of Food and Nutrition Sciences},
      volume = {11},
      number = {2},
      pages = {30-36},
      doi = {10.11648/j.jfns.20231102.11},
      url = {https://doi.org/10.11648/j.jfns.20231102.11},
      eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.jfns.20231102.11},
      abstract = {Cashew kernels provide fats, proteins, minerals and amino acids like soybeans. They are characterized by their richness in linoleic and oleic acids which respectively contribute up to 20% and 60% of the fat. The aim of the present study is to assess the impact of the diets of laying hens, based on of cashew nut kernels cakes, on the nutritional and sensory quality of eggs. To carry out the experiment, 20 weeks old, 96 hens of the LOHMAN-Brown strain and with an average weight of 1600 g, were used over a period of 10 weeks. Laying hens were fed four diets Rt, R10, R15 and R20 at incorporation rates of 0%, 10%, 15% and 20% cashew kernel cake, respectively. The results indicate that the R10, R15 and R20 diets, after two weeks of testing, were associated with a reduction of up to 34.50% in egg yolk cholesterol content, compared to the Rt control diet. In sensory analysis tests, panelists accepted eggs from different diets without distinction. In short, far from degrading the quality of eggs, the dietary the lipids in cashew kernel cake can contribute to the development of poultry production by providing the consumer the fatty acids recommended by the medical profession.},
     year = {2023}
    }
    

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  • TY  - JOUR
    T1  - Effects of Cashew Kernels Cake on the Nutritional and Sensory Quality of Hen Eggs
    AU  - Silué Fatogoma Etienne
    AU  - Yéboué Kouamé Hermann
    AU  - Kouakou N’Goran David Vincent
    AU  - Véronique Coxam
    AU  - Kati-Coulibay Séraphin
    Y1  - 2023/03/31
    PY  - 2023
    N1  - https://doi.org/10.11648/j.jfns.20231102.11
    DO  - 10.11648/j.jfns.20231102.11
    T2  - Journal of Food and Nutrition Sciences
    JF  - Journal of Food and Nutrition Sciences
    JO  - Journal of Food and Nutrition Sciences
    SP  - 30
    EP  - 36
    PB  - Science Publishing Group
    SN  - 2330-7293
    UR  - https://doi.org/10.11648/j.jfns.20231102.11
    AB  - Cashew kernels provide fats, proteins, minerals and amino acids like soybeans. They are characterized by their richness in linoleic and oleic acids which respectively contribute up to 20% and 60% of the fat. The aim of the present study is to assess the impact of the diets of laying hens, based on of cashew nut kernels cakes, on the nutritional and sensory quality of eggs. To carry out the experiment, 20 weeks old, 96 hens of the LOHMAN-Brown strain and with an average weight of 1600 g, were used over a period of 10 weeks. Laying hens were fed four diets Rt, R10, R15 and R20 at incorporation rates of 0%, 10%, 15% and 20% cashew kernel cake, respectively. The results indicate that the R10, R15 and R20 diets, after two weeks of testing, were associated with a reduction of up to 34.50% in egg yolk cholesterol content, compared to the Rt control diet. In sensory analysis tests, panelists accepted eggs from different diets without distinction. In short, far from degrading the quality of eggs, the dietary the lipids in cashew kernel cake can contribute to the development of poultry production by providing the consumer the fatty acids recommended by the medical profession.
    VL  - 11
    IS  - 2
    ER  - 

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Author Information
  • Training and Research Unit of Agriculture, Fisheries and Agro-Industry, University of San Pedro, San Pedro, C?te d’Ivoire

  • Biology and Health Laboratory, Training and Research Unit of Biosciences, University Felix Houphou?t-Boigny, Abidjan, C?te d’Ivoire

  • Animal Production Laboratory Head, Institut National Polytechnique Félix Houphou?t-Boigny (INP-HB), Yamoussoukro, C?te d’Ivoire

  • University Clermont Auvergne, National Research Institute for Agriculture, Food and the Environment (INRAE), Human Nutrition Unit (UNH), Clermont-Ferrand, France

  • Biology and Health Laboratory, Training and Research Unit of Biosciences, University Felix Houphou?t-Boigny, Abidjan, C?te d’Ivoire

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