The effect of feed supplementation with dietary sources ofn-3 polyunsaturated fatty acids, flaxseed and algaeSchizochytriumsp., on their incorporation into lipid fractions of Japanese quail eggs-Reference-Cited by-同舟云学术

The effect of feed supplementation with dietary sources ofn-3 polyunsaturated fatty acids, flaxseed and algaeSchizochytriumsp., on their incorporation into lipid fractions of Japanese quail eggs

Published:2014-01-22 Issue:8 Volume:49 Page:1876-1885
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J Food Sci Technol

Author:

Gładkowski Witold¹,Kiełbowicz Grzegorz¹,Chojnacka Anna¹,Bobak Łukasz²,Spychaj Radosław³,Dobrzański Zbigniew⁴,Trziszka Tadeusz²,Wawrzeńczyk Czesław¹

Affiliation:

1. Department of Chemistry; Wrocław University of Environmental and Life Sciences; 50-375 Wrocław Poland

2. Department of Animal Products Technology and Quality Management; Wroclaw University of Environmental and Life Sciences; 51-630 Wrocław Poland

3. Department of Fruit, Vegetable and Cereals Technology; Wroclaw University of Environmental and Life Sciences; 51-630 Wrocław Poland

4. Department of Environment Hygiene and Animal Welfare; Wroclaw University of Environmental and Life Sciences; 51-630 Wrocław Poland

Funder

Ministry of Science and Higher Education, Poland

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Reference50 articles.

1. Comparative study on production performance, egg geometry, quality and hatching traits in four close-bred stocks of Japanese quail;Akram;Journal of Livestock Production,2013

2. Effect of dietary linseed on egg quality of laying quail;Al-Daraji;International Journal of Poultry Science,2010

3. Yolk thiobarbituric acid reactive substances and n-3 fatty acids in response to whole and ground flaxseed;Aymond;Poultry Science,1995

4. Incorporation of different polyunsaturated fatty acids into eggs;Baucells;Poultry Science,2000

5. Reduced asthma symptoms with n-3 fatty acid ingestion are related to 5-series leukotriene production;Broughton;American Journal of Clinical Nutrition,1997

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