Send to

Choose Destination
Berl Munch Tierarztl Wochenschr. 2002 May-Jun;115(5-6):200-2.

[Influence of spiced feed additives on taste of hen's eggs].

[Article in German]

Author information

Institut für Lebensmittelhygiene, Veterinärmedizinische Fakultät, Universität Leipzig.


The effect of the spices garlic (Allium sativum), extract from garlic, sage (Salvia officinalis), caraway (Carum carvi), peppermint (Mentha piperita), fennel (Foeniculum vulgare), thyme (Thymus vulgaris), paprika (Capsicum annuum), marjoram (Majorana hortensis), cardamom (Elettaria cardamomum) and sausage-mix fed to white hybrides on the quality of eggs (n = 705) was tested by 10 qualified persons. Changes in smell or taste were partly significant; a direct improvement is hard to induce. A well seasoned taste was obtained by feeding of garlic, fennel, peppermint and marjoram. They produce an aromatic flavor. A practical application is possible but limited by higher production prices. Further, it is uncertain if there is a need for "taste-manipulated" eggs.

[Indexed for MEDLINE]

Supplemental Content

Loading ...
Support Center