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

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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

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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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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

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

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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

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}
}

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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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