Influence of dietary fat sources and conjugated fatty acid on egg quality, yolk cholesterol, and yolk fatty acid composition of laying hens
Author:
Affiliation:
1. Konkuk University, Republic of Korea
Publisher
FapUNIFESP (SciELO)
Subject
Animal Science and Zoology
Link
http://www.scielo.br/pdf/rbz/v47/1806-9290-rbz-47-e20170303.pdf
Reference43 articles.
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2. Dietary safflower phospholipid reduces liver lipids in laying hens;An B. K.;Poultry Science,1997
3. Technical note: production of butter with enhanced conjugated linoleic acid for use in biomedical studies with animal models;Bauman D. E.;Journal of Dairy Science,2000
4. Fatty acid composition of eggs produced by hens fed diets containing groundnut, soya bean or linseed;Beynen A. C.;NJAS - Wageningen Journal of Life Science,2004
5. Effects of feeding tallow and plant fat to laying hens on performance, egg quality and fatty acid composition of egg yolk;Celebi S.;Journal of Applied Animal Research,2009
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2. Effects of dietary conjugated linoleic acid in broiler breeders and egg storage time on the fatty acid profile, lipid oxidation and internal egg quality;Animal Production Science;2023-06-02
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5. Cholesterol Content and Fatty Acids Profile in Conventional and Omega-3 Enriched Eggs;Brazilian Journal of Poultry Science;2022
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