Effects of Dietary Inclusion of Cassava Peel Meal on Functional Properties of Chicken Egg in Duration of Storage

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.