Sacha inchi oil addition to hen diets and the effects on egg yolk flavor based on multiomics and flavoromics analysis

Multiomics and flavoromics were used to evaluate the effects of Sacha inchi oil (SIO) levels (0, 0.5, and 1 %) in hen feed on the sensory properties, volatile flavor, fatty acid composition, and flavor precursors in the resulting egg yolks. The addition of 0.5 % SIO improved consumer preference without causing off-flavors in the eggs. Thirty-eight volatile compounds were identified, of which thirty-five were significantly more abundant ( P  < 0.05) in the 0.5 % and 1 % SIO groups than in the control group. SIO additions enriched the egg ω-3 polyunsaturated fatty acid (PUFA) content and achieved the ideal healthy ratio of ω-6/ω-3. Lipidomics combined with partial least-squares regression model analysis suggested that oxidative degradation of the fatty acids aided the variations in the aroma characteristic between the 0.5 % SIO and control groups. Our results established that SIO additions effectively increased the ω-3 PUFA content in yolks and improved acceptability.