Sensory evaluationA triangle test (

Sensory evaluation
A triangle test (difference analysis) was performed to detect possible difference in the overall sensory quality of hard-boiled fresh egg yolk from diet 1, 2, and 5 and store-bought (SB) eggs (Sparboe white eggs from conventional production) from a local grocery store in Ames, IA, U.S.A. The eggs were put in boiling water and boiled for 10 min, removed and naturally cooled at ambient temperature for 1 h, and then stored in refrigerator (4 ˚C)