Supplemental Fish Oil and its Impact on n−3 Fatty Acids in Eggs-Reference-Cited by-同舟云学术

Supplemental Fish Oil and its Impact on n−3 Fatty Acids in Eggs

Published:2017 Issue: Volume: Page:373-381
ISSN:
Container-title:Egg Innovations and Strategies for Improvements
language:
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Author:

Yalcin Hasan

Publisher

Elsevier

Reference60 articles.

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2. Olive leaves (Olea europaea L.) versus α-tocopheryl acetate as dietary supplements for enhancing the oxidative stability of eggs enriched with very-long-chain n−3 fatty acids;Botsoglou;J. Sci. Food Agric.,2013

3. Lipid oxidation of stored eggs enriched with very long chain n−3 fatty acids, as affected by dietary olive leaves (Olea europea L.) or alpha-tocopheryl acetate supplementation;Botsoglou;Food Chem.,2012

4. Decrease in blood triglycerides associated with the consumption of eggs of hens fed with food supplemented with fish oil;Bovet;Nutr. Metab. Cardiovasc. Dis.,2007

5. Effect of type and level of fish oil supplementation on yolk fat composition and n−3 fatty acids retention efficiency in laying hens;Cachaldora;Br. Poult. Sci.,2006

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