Sensory evaluation of egg products and eggs laid from hens fed diets with different fatty acid composition and supplemented with antioxidants-Reference-Cited by-同舟云学术

Sensory evaluation of egg products and eggs laid from hens fed diets with different fatty acid composition and supplemented with antioxidants

Published:2006-01 Issue:1 Volume:39 Page:47-52
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Parpinello G.P.,Meluzzi A.,Sirri F.,Tallarico N.,Versari A.

Publisher

Elsevier BV

Subject

Food Science

Reference26 articles.

1. Effects of dietary α-linolenic acid and strain of hen on the fatty acid composition, storage stability, and flavor characteristics of chicken eggs;Ahn;Poultry Science,1995

2. Hen performance, egg quality, and sensory evaluation of eggs from SCWL hens fed dietary flax;Caston;Canadian Journal of Animal Science,1994

3. Laying performances and fatty acid composition of egg yolk lipids of hens fed diets with various amounts of ground or whole flaxseed;Eder;Archiv für Geflügelkunde,1998

4. Enrichment of hen eggs with n−3 long-chain fatty acids and evaluation of enriched eggs in humans;Farrell;American Journal of Clinical Nutrition,1998

5. Effect of dietary supplementation with rosemary extract and α-tocopheryl acetate on lipids oxidation in eggs enriched with ω¯3-fatty acids;Galobart;Poultry Science,2001

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