Effect of heat stress and feed type on trimethylamine concentration and fishy odor of duck eggs

Authors

Pachara Pearodwong, School of Agricultural Resources, Chulalongkorn University, Phayathai Rd., Pathumwan, Bangkok, 10330, ThailandFollow
Winai Kaewlamun, School of Agricultural Resources, Chulalongkorn University, Phayathai Rd., Pathumwan, Bangkok, 10330, ThailandFollow
Sarawanee Khunmanee, School of Agricultural Resources, Chulalongkorn University, Phayathai Rd., Pathumwan, Bangkok, 10330, ThailandFollow
Thuwanon Boonkerd, School of Agricultural Resources, Chulalongkorn University, Phayathai Rd., Pathumwan, Bangkok, 10330, ThailandFollow
Thananon Junsuri, School of Agricultural Resources, Chulalongkorn University, Phayathai Rd., Pathumwan, Bangkok, 10330, ThailandFollow
Kajohn Nitiwararak, School of Agricultural Resources, Chulalongkorn University, Phayathai Rd., Pathumwan, Bangkok, 10330, ThailandFollow
Pantira Hempattarasuwan, School of Agricultural Resources, Chulalongkorn University, Phayathai Rd., Pathumwan, Bangkok, 10330, ThailandFollow
Pattrarat Chanchaithong, Department of Veterinary Microbiology, Faculty of Veterinary Science, Chulalongkorn University, Phayathai Rd., Pathumwan, Bangkok, 10330, ThailandFollow

Abstract

We investigated the effect of heat stress and feed type on the trimethylamine (TMA) concentration and the fishy odor of duck eggs (Study 1) and the relationship between the TMA level in serum and egg content (Study 2). In Study 1, pooled egg samples (n = 75) were divided by feed type (CP12, n = 24; CP18, n = 27; CP20, n = 24) and heat stress (no, n = 49; moderate, n = 15; severe, n = 11). The collected samples were obtained for TMA analysis and sensory testing. In Study 2, a total of 15 egg and 15 serum samples from no heat stress (n = 10) and moderate heat stress groups (n = 5) were included in the TMA analysis. In Study 1, the TMA concentration of egg yolk in the severe heat stress was higher than the moderate and no heat stress (P = 0.034), while the CP20 was higher than the CP18 and CP12 (P = 0.008). Heat stress and feed types did not affect the fishy odor rating score of egg yolk and egg white (P > 0.05). The TMA concentration of egg yolk positively correlated with the fishy odor score (P = 0.010). In study 2, the serum TMA concentration was positively correlated with egg yolk TMA (P < 0.05). In conclusion, the heat stress and feed type affected the TMA concentration of egg yolk but not egg white. An increased egg TMA concentration was found in the ducks exposed to severe heat stress or consumed feed containing high choline. There was no effect of heat stress and feed types on the fishy odor of duck eggs. Lastly, the TMA concentration in egg yolk was positively correlated with the TMA concentration in the serum.

DOI

10.56808/2985-1130.3523

First Page

45

Last Page

54

Recommended Citation

Pearodwong, Pachara; Kaewlamun, Winai; Khunmanee, Sarawanee; Boonkerd, Thuwanon; Junsuri, Thananon; Nitiwararak, Kajohn; Hempattarasuwan, Pantira; and Chanchaithong, Pattrarat (2024) "Effect of heat stress and feed type on trimethylamine concentration and fishy odor of duck eggs," The Thai Journal of Veterinary Medicine: Vol. 54: Iss. 1, Article 6.
DOI: https://doi.org/10.56808/2985-1130.3523
Available at: https://digital.car.chula.ac.th/tjvm/vol54/iss1/6