1. A method for improving the palatability of food compositions comprising adding flavor to flavor to chicken eggs and food kompozitsii.2. A method according to claim 1, wherein the flavor from flavor, and chicken eggs are added in an amount of a food composition, ranging from about 2.5% to about 30 wt.%. 3. A method according to claim 1, wherein the flavor from flavor, and chicken eggs are added to the food compositions in an amount ranging from about 3.5% to about 20 wt.%. 4. A method according to claim 1, wherein the flavor from flavor, and chicken eggs are added to the food compositions in an amount ranging from about 5% to about 10 wt.%. 5. A method according to claim 1, wherein the flavor from flavor, and chicken eggs are added to the food composition by coating the food composition with the flavor and taste of the eggs kuritsy.6. A method according to claim 1, wherein the flavor from flavor, and chicken eggs are added to the food composition by blending the flavor with the flavor to chicken eggs and food kompozitsiey.7. A method according to claim 1, wherein the flavoring tasteful chicken eggs and food compositions is equivalent to a replacement component, which is selected from the group consisting of dried egg product, frozen chicken, poultry offal meal, corn gluten meal and kombinatsii.8 . A method according to claim 1, wherein the food composition is a pet food composition zhivotnyh.9. A method according to claim 8, wherein the food composition for domestic animals is a major granulu.10. A method according to claim 8, wherein the food composition is a pet food composition is an extruded pet zhivotnyh.11. A method according to claim 8, wherein the food Comp1. Способ повышения вкусовой привлекательности пищевой композиции, включающий добавление ароматизатора со вкусом яйца и курицы к пищевой композиции.2. Способ по п.1, в котором ароматизатор со вкусом яйца и курицы добавляют к пищевой композиции в количестве, варьирующем от примерно 2,5% до примерно 30 мас
