Cholesterol Content and Fatty Acids Profile in Conventional and Omega-3 Enriched Eggs-Reference-Cited by-同舟云学术

Cholesterol Content and Fatty Acids Profile in Conventional and Omega-3 Enriched Eggs

Published:2022 Issue:2 Volume:24 Page:
ISSN:1806-9061
Container-title:Brazilian Journal of Poultry Science
language:
Short-container-title:Braz. J. Poult. Sci.

Author:

Kralik G¹^ORCID,Kralik Z²^ORCID,Galović O²^ORCID,Hanžek D²^ORCID

Affiliation:

1. Josip Juraj Strossmayer University of Osijek, Croatia; Nutricin j.d.o.o. Darda, Croatia

2. Josip Juraj Strossmayer University of Osijek, Croatia; Josip Juraj Strossmayer University of Osijek, Croatia

Publisher

FapUNIFESP (SciELO)

Subject

Animal Science and Zoology

Link

http://www.scielo.br/scielo.php?script=sci_pdf&pid=S1516-635X2022000200301&tlng=en

Reference36 articles.

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2. Production of egg enriched with omega-3 fatty acids in laying hens;Ansari R;ARYA Atherosclerosis,2010

3. Dietary levels of chia influence on yolk cholesterol, lipid content and fatty acid composition for two strains of hens;Ayerza R;Poultry Science,2000

4. Effects of dietary copper on production and egg cholesterol content in laying hens;Balevi T;British Poultry Science,2004

5. Effects of dietary fish oil and flax seed on cholesterol and fatty acid composition of egg yolk and blood parameters of laying hens;Basmacioglu H;South African Journal of Animal Science,2003

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