Evaluating the Effect of a Brewery By-Product as Feed Supplementation on the Quality of Eggs by Means of a Human Panel and E-Tongue and E-Nose Analysis

The objective of our research was to evaluate the possible alteration organoleptic properties eggs produced by hens (Lohmann Brown-Classic) fed with diets containing different doses an industrial by-product enriched organic zinc (Zincoppyeast, ZP): Control 0%, ZP 2.5%, and 5.0%. Eggs were collected after 30 days (batch 1) 60 2) feeding experimental subjected chemical, microbiological, human sensory, e-nose, e-tongue analyses. There no significant difference among microbiological status three groups, but there differences (p < 0.05) in fat (9.5% vs. 9.3%) protein contents (12.7% 13.4%) 5.0% respectively. Human sensory analysis showed clear change characteristics eggs. Using linear discriminant (LDA), could recognize groups batch 1 2 95.9% 100% accuracy had a prediction 64.8% 56.2%, When incubating at 50 °C or 80 before e-nose analysis, be recognized 98.0% 82.7% accuracy, predicted 68.5% 62.2% respectively, using principal component analysis-based (PCA–DA). aroma compounds respective descriptors showing changes (batch, storage, feeding) identified based on analysis. supplementation laying hens’ feed investigated can applied without any substantial effect egg quality, which can, however, detected advanced analytical methods.