Enhancing the Quality and Sensory Characteristics of Native Chicken (Gallus gallus) Eggs Using Natural Additives

Abstract

The study examines the effect of natural egg enhancers on the quality and sensory attributes of native chicken eggs. The research was conducted in Lagangilang, Abra, Philippines, involving 96 native chickens that were fed with different egg enhancers, including pure formulated feed with no additives, commercial egg enhancer, annatto seed powder, turmeric powder, and red-hot pepper powder at 1% level. The results showed that the egg yolk weight, albumen weight, and eggshell thickness were not significantly different among the treatments. However, yolk color was significantly different among the treatments, with annatto seed, turmeric, and red-hot pepper treatments rated as dark yellow having significantly higher yolk color compared to the control and commercial treatments. The study also found that the coloring content agent of egg enhancers, such as annatto seed, turmeric, and red-hot pepper, can improve the yolk color of eggs by providing carotenoids and other antioxidants to the birds. This is important because consumers often prefer eggs with a darker yolk color. The study also evaluates the sensory evaluation of senior high school students, college students, and faculty on native chicken eggs given with egg enhancers. The results indicate that there were no significant differences in appearance, flavor, aroma, aftertaste, and general acceptability among the treatments with a descriptive rating of “like moderately” based on the hedonic scale.