Fatty acids profile, cholesterol level and quality of table eggs from hens fed with the addition of linseed and soybean oil

Author:

Batkowska Justyna,Drabik KamilORCID,Brodacki Antoni,Czech AnnaORCID,Adamczuk AgnieszkaORCID

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference41 articles.

1. Introduction: Nutritional and functional roles of eggs in the diet;Applegate;Journal of the American College of Nutrition,2000

2. Species differences in lipid peroxide levels in lung tissue and investigation of their determining factors;Arakawa;Lipids,1986

3. Effects of some dietary oils on performance and fatty acid composition of eggs in layers;Balevi;Revue de MédecineVétérinaire,2000

4. Fatty acid composition of eggs produced by hens fed diets containing groundnut, soya bean or linseed;Beynen;NJAS-Wageningen Journal of Life Sciences,2004

5. Yolk fatty acid composition and cholesterol content in response to level and form of dietary flaxseed;Botsoglou;Journal of Agricultural and Food Chemistry,1998

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