The impact of dietary oregano essential oil supplementation on fatty acid composition and lipid stability in eggs stored at room temperature <sup>*</sup>-Reference-Cited by-同舟云学术

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The impact of dietary oregano essential oil supplementation on fatty acid composition and lipid stability in eggs stored at room temperature ^*

Published:2024-03-20 Issue:3 Volume:65 Page:242-249
ISSN:0007-1668
Container-title:British Poultry Science
language:en
Short-container-title:British Poultry Science

Author:

Johnson A. M.¹^ORCID,Charre-Perales J.¹,Todd A.²,Arguelles-Ramos M.¹,Ali A. A. B.¹³^ORCID

Affiliation:

1. Department of Animal and Veterinary Sciences, Clemson University, Clemson, SC, USA

2. College of Arts and Sciences, University of South Carolina, Columbia, SC, USA

3. Animal Behavior and Management, Veterinary Medicine, Cairo University, Cairo, Egypt

Funder

United Sorghum Checkoff Program

Clemson University

NIFA/USDA

Publisher

Informa UK Limited

Link

https://www.tandfonline.com/doi/pdf/10.1080/00071668.2024.2326886

Reference43 articles.

1. Process advantages and product benefits of interesterification in oils and fats

2. Saturated Fats and Health: A Reassessment and Proposal for Food-Based Recommendations

3. Lipid Peroxidation: Production, Metabolism, and Signaling Mechanisms of Malondialdehyde and 4-Hydroxy-2-Nonenal

4. Fitting Linear Mixed-Effects Models Usinglme4

5. The Effects of Supplementation of Bergamot Oil (Citrus bergamia) on Egg Production, Egg Quality, Fatty Acid Composition of Egg yolk in Laying Hens

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