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

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.