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

Silué Fatogoma Etienne; Yéboué Kouamé Hermann; Kouakou N’Goran David Vincent; Véronique Coxam; Kati-Coulibay Séraphin

doi:doi:10.11648/j.jfns.20231102.11

| Peer-Reviewed

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

Silué Fatogoma Etienne, Yéboué Kouamé Hermann, Kouakou N’Goran David Vincent, Véronique Coxam, Kati-Coulibay Séraphin

Published in Journal of Food and Nutrition Sciences (Volume 11, Issue 2)

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

Views: Downloads:

Download PDF

Share This Article

Twitter
Linked In
Facebook

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), 2024. Published by Science Publishing Group

Keywords

Cashew Kernel, Cake, Laying, Egg Yolk, Cholesterol

References

[1]	Réhault S., Anton M., Nau F., Gautron J. and Nys Y. (2007). The biological activities of the egg. INRA Prod. Anim., 20, 337-348 https://doi.org/10.20870/productions-animales.2007.20.4.3470.
[2]	Nys Y. and Sauveur B., (2004). Nutritional value of eggs. INRA Animal Production, 17 (5): 385-393, https://doi.org/10.20870/productions-animales.2004.17.5.3611.
[3]	Seuss-Baum I., (2007). Nutritional evaluation of egg compounds. In: Bioactive egg compounds. Huopalahti R., Lopez-fandino R., Anton M., Schade R. (Eds), Springer-verlag, Allemagne, pp 117-144, http://dx.doi.org/10.1007/978-3-540-37885-3_18.
[4]	Oluyemi, J. A and Roberts, F. A. (1979). Poultry production in warm wet climates. Revised edition. Spectrum House Ibadan Macmillian, Press Ltd., Londres, p. 197., https://agris.fao.org/agris-search/search.do?recordID=US201300583542.
[5]	Garba S., Faruk, M. U. Jibir, M., Lescoat, P. and Tukur, H. M. (2010). Performance of Laying Hens Fed Millet-Based Diet with Different Energy Levels. In Proceedings of the XIIIth European Poultry Conference, Tours, France, 23-27th August, 2010.
[6]	Bouvarel I., Nys Y., Panheleux M. and Lescoat P. (2010). How chicken feed influences egg quality. Inra Animal Production, 23: 167-182, https://hal.inrae.fr/hal-02667258/document.
[7]	Kouadio K. B., Dougnon M. G. and Kouakou N. D. V. (2016). Effect of supplementing cockerel growth feed (Warren) with detoxified Jatropha curcas meal. Journal of Animal et Plant Sciences, 28 (3): 4479-4487, https://m.elewa.org/Journals/wp-content/uploads/2016/05/3.Kouadio.pdf.
[8]	Silue F. E., Ouattara H., Méité A., Kouakou N. D. V., Coxam V. and Kati-Coulibaly (2020). Performances zootechniques, économiques et qualité physique des œufs des poules soumises à des régimes alimentaires apportant différentes concentrations de tourteau d’amandes de noix de cajou (Côte d'Ivoire). European Scientific Journal, 16 (3): 471-487, DOI: https://doi.org/10.19044/esj.2020.v16n3p472.
[9]	Folch J., Lees M. et Sloane-Stanley G. H. (1957). A simple method for the isolation and purification of total lipids from animal tissues. Journal of Biological Chemistry, 226: 497-509, DOI: 10.1016/S0021-9258(18)64849-5.
[10]	Pasin G., Smith G. M. and O’mahony M., (1998). Rapid determination of total cholesterol in egg yolk using commercial diagnostic cholesterol reagent. Food Chemistry, 61: 255, http://dx.doi.org/10.1016/S0308-8146(97)00072-1.
[11]	Kouakou N. D. V., Traoré G. C. M., Angbo-Kouakou C. E. M., Jean-François GRONGNET J. F. and Maryline KOUBA M. (2016). Effect of feeding Euphorbia heterophylla seeds on egg production, egg quality, lipid composition and sensory evaluation of eggs. Journal of Animal &Plant Sciences, 31 (2): 5000-5009, http://m.elewa.org/.../1.Ngoran.pdf.
[12]	Meilgaard M., Civille G. V. and Carr B. T., (1999). Sensory evaluation techniques. 3rd edition, CRC Press, Boca Raton, Floride, 387p, https://doi.org/10.1201/9781003040729.
[13]	Lateur M., Planchon V. and Moons E., (2001). Evaluation by sensory analysis of organoleptic qualities of old apple varieties. Biotechnology, Agronomy, Society and Environment, 5 (3): 180-188, https://popups.uliege.be/1780-4507/index.php?id=17475&file=1&pid=14842.
[14]	Stone H. and Sidel J. L., (1993). Sensory Evaluation Practices. Food Science and Technology. A Serie of Monographs. Academic Press Inc. Etats-Unis, 311 p. https://www.elsevier.com/books/sensory-evaluation-practices/stone/978-0-12-672690-9.
[15]	Barreto, S. C. S. Zapata J. F. F., Freitas E. R., Fuentes M. F. F., Nascimento R. F., Araújo R. S. R. M., and Amorim A. G. N. (2006). Composição do ovo e dos ácidos graxos da gema de poedeiras comerciais alimentadas com rações contendo farelo de coco. Pesquisa Agropecuária Brasileira, 41 (12): 1767-1773, https://doi.org/10.1590/S0100-204X2006001200011.
[16]	Vidal T. F., Pereira A. L. F., Abreu V. K. G., Freitas E. R., SoEtats-Unis Neto M. A. and Zapata J. F. F., (2013). Egg quality and yolk lipid composition of laying hens fed diets containing cashew nut meal. Food Sciences and Technology, Campinas, 33 (1): 172-179, https://doi.org/10.1590/S0101-20612013005000006.
[17]	Ahn D. U., Kim S. M. and Shu H. (1997). Effect of egg size and strain and age of hens on the solids content of chicken eggs. Poultry Science, 76 (6): pp 914-919, DOI: 10.1093/ps/76.6.914.
[18]	Benatmane F. and Mourot J. (2014). Effect of dietary linolenic acid on the fatty acid composition of neutral and polar lipids in rabbit muscle. 12th French-speaking Days of Nutrition, Bruxelles, Belgique, 28 (1): 77, HAL Id: hal-01210779 https://hal.science/hal-01210779.
[19]	Augustyn R., Barteczko J. and Smulikowska S. (2006). The effect of feeding regular or low α-linolenic acid linseed on laying performance and total cholesterol content in eggs. Journal of Animal Feed Sciences, 15: 103-106, DOI: https://doi.org/10.22358/jafs/70153/2006.
[20]	Ayerza R. and Coates W. (2000). Dietary levels of chia: influence on yolk cholesterol, lipid content and fatty acid composition, for two strains of hens. Poultry Science, 78: 724-739, DOI: 10.1080/0007166012012151 7.
[21]	Kouakou N. D. V., Traoré G., Angbo-Kouakou C. E. M., Kouamé K. B., Adima A. A., Assidjo N’. E., Grongnet J-F. and Kouba M. (2015). Preliminary trial of egg production of laying hens (ISA Warren) enriched in omega 3 polyunsaturated fatty acids with Euphorbia heterophylla L. International Journal of Biological and Chemical Science, 9 (4): 1902-1909, https://doi.org/10.4314/ijbcs.v9i4.15.
[22]	Smink W., Gerrits W. J. J., Hovenier R., Geelen M. J. H., Verstegen M. W. A., Beynen A. C., (2010). Effect of dietary fat sources on fatty acid deposition and lipid metabolism in broiler chickens. Poultry Science, 89 (11): 2432–2440, https://doi.org/10.3382/ps.2010-00665.
[23]	Benatmane F. (2012). Impact of feeds enriched with n-3 polyunsaturated fatty acids on the zootechnical performance and nutritional quality of meats. Doctoral thesis, University Mouloud Mammeri of Tizi-ouzou, Algeria, 172 p., https://www.ummto.dz/dspace/handle/ummto/1514.
[24]	Ansari R., Azarbayejani A., Ansari S., Asgari S. and Gheisari A. (2006). Production of egg enriched with omega-3 fatty acids in laying hens. Arya Journal, 1 (4): 242- 246, https://www.semanticscholar.org/paper/PRODUCTION-OF-EGG-ENRICHED-WITH-OMEGA-3-FATTY-ACIDS-Ansari-Azarbayejani.
[25]	Yalcyn H., Unal M. K. and Basmacyoolu H., (2007). The fatty acid and cholesterol composition of enriched egg yolk lipids obtained by modifying hens' diets with fish oil and linseed. Journal of Medicinal Food, 58 (4): 372-378, https://doi.org/10.3989/gya.2007.v58.i4.449.
[26]	Xu J., Nakamura M. T., Cho H. P. and Clark S. D., (1999). Sterol regulatory element binding protein-1 expression is suppressed by dietary polyunsaturated fatty acids. A mechanism for the coordinate suppression of lipogenic genes by polyunsaturated fats. The Journal of Biological Chemistry, 274: 23577-23583, DOI: https://doi.org/10.1074/jbc.274.33.23577.
[27]	Nys Y., (2000). Dietary carotenoids and egg yolk coloration. A review of Archives Gefluegelkd, 64: 45-54, https://www.cabdirect.org/cabdirect/abstract/20001421098.
[28]	Baéza E., Chartrin P., Lessire M., Méteau K., Chesneau G., Guillevic M. and Mourot J. (2014). Effect of different dietary sources of n-3 fatty acids on laying performance and technological, nutritional and sensory quality of eggs. Clinical Nutrition and Metabolism, 28 (1): 68-69, Doi: 10.1016/S0985-0562(14)70646-6.
[29]	Muhammad F. M., Ahsan M., Rabia S., and Nazir A. (2017). Nutritional and Sensory Properties of Cashew Seed (Anacardium occidentale) Milk. Modern Concept et Developments in Agronomy, 1 (1): 501; https://crimsonpublishers.com/mcda/pdf/MCDA.000501.pdf.
[30]	Ahmad S., Roselina K., Hasanah M. G. and Nyuk L. C. (2013). Textural, Rheological and Sensory Properties and Oxidative Stability of Nut Spreads-A Review. International Journal of Molecular Sciences – Int. J Mol Sci., 14: 4223–4241, https://doi.org/10.3390/ijms14024223.
[31]	Abu-Salem F. M. and Abou-Arab A. A. (2011). Effect of supplementation of Bambara groundnut (Vigna subterranean L.) flour on the quality of biscuits. African Journal of Food Science, 5 (7): 376-383, https://doi.org/10.5897/AJFS.9000103.

Cite This Article

Plain Text BibTeX RIS

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

Copy | Download

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

Copy | Download

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

Copy | Download

@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}
}

Copy | Download

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  -

Copy | Download

Author Information

Silué Fatogoma Etienne

Training and Research Unit of Agriculture, Fisheries and Agro-Industry, University of San Pedro, San Pedro, C?te d’Ivoire
Yéboué Kouamé Hermann

Biology and Health Laboratory, Training and Research Unit of Biosciences, University Felix Houphou?t-Boigny, Abidjan, C?te d’Ivoire
Kouakou N’Goran David Vincent

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

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

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

Download PDF

Sections

Plain Text BibTeX RIS

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

Copy | Download

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

Copy | Download

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

Copy | Download

@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}
}

Copy | Download

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  -

Copy | Download