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 fatty 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 Leghorn hens between 43 and 60 wk of age. The hens were fed a layer diet containing 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 characteristics 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 flavor, texture, and overall acceptability of the hard-boiled eggs. Fatty acid profile and total fat content of the eggs were similar for all treatments. Data demonstrated that up to 10% RSHM could be incorporated into the diets of laying hens, without altering the acceptability and fatty acid profile of the eggs produced.