Sensory and fatty acid profile of eggs from commercial hens fed rendered spent hen meal

The objective of the study was to determine sensory characteristics and fat ty acid profile of eggs from commercial laying hens fed rendered spent hen meal (RSHM). Eggs were collected on a daily basis from Single Comb White Le ghorn hens between 43 and 60 wk of age. The hens were fed a layer diet cont aining either 0, 2.5, 5.0, 7.5, or 10.0% RSHM from 48 to 60 wk in Trial 1, and from 43 to 55 wk in Trial 2. Eggs were evaluated for sensory characteri stics and fatty acid profile from hens fed the higher levels of RSHM (i.e., 7.5 and 10.0%). The RSHM treatments had no adverse effects (P > 0.05) on f lavor, texture, and overall acceptability of the hard-boiled eggs. Fatty ac id profile and total fat content of the eggs were similar for all treatment s. Data demonstrated that up to 10% RSHM could be incorporated into the die ts of laying hens, without altering the acceptability and fatty acid profil e of the eggs produced.