Effect of supplementation of the laying hen diet with olive leaves (Olea europeaL.) on lipid oxidation and fatty acid profile ofα-linolenic acid enriched eggs during storage-Reference-Cited by-同舟云学术

Effect of supplementation of the laying hen diet with olive leaves (Olea europeaL.) on lipid oxidation and fatty acid profile ofα-linolenic acid enriched eggs during storage

Published:2012-08 Issue:4 Volume:53 Page:508-519
ISSN:0007-1668
Container-title:British Poultry Science
language:en
Short-container-title:British Poultry Science

Author:

Botsoglou E.¹,Govaris A.¹,Fletouris D.²,Botsoglou N.³

Affiliation:

1. a Laboratory of Hygiene of Foods of Animal Origin, Faculty of Veterinary Medicine , University of Thessaly , 43100 Karditsa

2. b Laboratory of Milk Hygiene and Technology, Faculty of Veterinary Medicine , Aristotle University , 54124 Thessaloniki

3. c Laboratory of Animal Nutrition, Faculty of Veterinary Medicine , Aristotle University , 54124 Thessaloniki , Greece

Publisher

Informa UK Limited

Subject

Animal Science and Zoology,General Medicine,Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/00071668.2012.720672

Reference59 articles.

1. Interaction of malondialdehyde with biological molecules - new trends about reactivity and significance

2. Yolk Thiobarbituric Acid Reactive Substances and n-3 Fatty Acids in Response to Whole and Ground Flaxseed

3. Incorporation of different polyunsaturated fatty acids into eggs

4. Antioxidant activity of phenolics extracted from Olea europaea L. leaves

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