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The sensory attributes and consumer acceptance of eggs from flax seed-fed hens were evaluated by trained and untrained panelists. Hens were fed diets containing 0% flax seed (control), 10% flax seed (flax), 10% flax seed + 100 IU/kg of vitamin E (flax + α-tocopherol), or 10% flax seed + 100 mg/kg of butylated hydroxytoluene (BHT) (flax + BHT). Fresh eggs collected within 24 h were hard-boiled, coded, and were offered to trained panelists in 4 testing sessions. Sensory traits evaluated weredoi:10.3382/ps.2009-00575 pmid:20852121 fatcat:3sp7vxu7frffrnb54et52deam4