The effects of dietary conjugated linoleic acid alone or incombination with linoleic acid and oleic acid on fatty acid composition of egg yolk, embryo mortality and chick yolk sac content retention in chickens-Reference-Cited by-同舟云学术

The effects of dietary conjugated linoleic acid alone or incombination with linoleic acid and oleic acid on fatty acid composition of egg yolk, embryo mortality and chick yolk sac content retention in chickens

Published:2009-03 Issue:1-2 Volume:149 Page:125-134
ISSN:0377-8401
Container-title:Animal Feed Science and Technology
language:en
Short-container-title:Animal Feed Science and Technology

Author:

Aydin R.,Cook M.E.

Publisher

Elsevier BV

Subject

Animal Science and Zoology

Reference24 articles.

1. Effect of dietary conjugated linoleic acid on the quality characteristics of chicken eggs during refrigerated storage;Ahn;Poultry Sci.,1999

2. Olive oil prevents the adverse effects of dietary conjugated linoleic acid on chick hatchability and egg quality;Aydin;J. Nutr.,2001

3. The influence of conjugated linoleic acid enriched tallow on egg hatchability and quality in chicken;Aydin;Int. Poultry Sci.,2005

4. The effects of dietary oils in prevention of conjugated linoleic acid-induced embryo mortality in fertile eggs from artificially inseminated chickens;Aydin;Turk. J. Vet. Anim. Sci.,2006

5. Transfer of dietary conjugated linoleic acid to egg yolks of chickens;Chamruspollert;Poultry Sci.,1999

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