Is it possible to increase the n-3 fatty acid content of eggs without affecting their technological and/or sensorial quality and the laying performance of hens?-Reference-Cited by-同舟云学术

Is it possible to increase the n-3 fatty acid content of eggs without affecting their technological and/or sensorial quality and the laying performance of hens?

Published:2015-11-02 Issue:6 Volume:56 Page:748-754
ISSN:0007-1668
Container-title:British Poultry Science
language:en
Short-container-title:British Poultry Science

Author:

Baeza E.,Chartrin P.,Lessire M.,Meteau K.,Chesneau G.,Guillevic M.,Mourot J.

Publisher

Informa UK Limited

Subject

Animal Science and Zoology,General Medicine,Food Science

Link

http://www.tandfonline.com/doi/pdf/10.1080/00071668.2015.1113500

Reference15 articles.

1. Heterotrophic production of long chain omega-3 fatty acids utilizing algae and algae-like microorganisms

2. Incorporation of different polyunsaturated fatty acids into eggs

3. Enrichment of hen eggs with n-3 long-chain fatty acids and evaluation of enriched eggs in humans

4. Dietary enrichment of eggs with omega-3 fatty acids: A review

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