Influence of free fatty acid content and degree of fat saturation in laying hen diets on egg quality, yolk fatty acid profile, and cholesterol content-Reference-Cited by-同舟云学术

Influence of free fatty acid content and degree of fat saturation in laying hen diets on egg quality, yolk fatty acid profile, and cholesterol content

Published:2023-01 Issue:1 Volume:102 Page:102236
ISSN:0032-5791
Container-title:Poultry Science
language:en
Short-container-title:Poultry Science

Author:

Palomar M.,Soler M.D.^ORCID,Tres A.^ORCID,Barroeta A.C.^ORCID,Muñoz-Núñez M.,Garcés-Narro C.^ORCID

Funder

European Social Fund

Gobierno de España Ministerio de Ciencia e Innovación

Generalitat Valenciana

Generalitat Valenciana Conselleria d' Educació, Investigació, Cultura i Esport

Ministerio de Ciencia e Innovación

Publisher

Elsevier BV

Subject

Animal Science and Zoology,General Medicine

Reference64 articles.

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4. Dietary strategies to improve nutritional value, oxidative stability, and sensory properties of poultry products;Bou;Crit. Rev. Food Sci. Nutr.,2009

5. Hen nutrition for sustained egg quality;Bouvarel,2011

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