There was a clear indication that the level of flaxseed and chia supplementation affected the degree of liking of the eggs.
The score for flavor of the scrambled eggs from the 30% flaxseed diet(116.8) and the 40% chia diet(124.8 were significantly lower 0.05) than the control(143.9).
This is in agreement with earlier studies by caston and others (1994) and Scheideler and other (1997) reported that was a significant difference for preference of eggs from hens fed with high levels of flaxseed as compared with control eggs.
However, eggs from the fish oil treatment scored higher for flavor when compared to f diets(126.1. 131.0, and 116,8) and chia seed 124.1, used in the trial level as earlier studies have reported a decrease in levels of properties of eggs only fish Elswyk 1.5% was used(Van Elswyk and others 1992, 1995).
Van and others(1992) noted that the fishy-off flavors were more prominent in scrambled eggs made with eggs from hens feed 3% Menhadenoil in the diet.
Jiang and orthers (1992) made similar observation with boiled eggs made from hens on 15% faxseed diets.
In this study, panelists made no comments on fishy odors or off-flavors for eggs from any of the diet treatment