Effects of The Dietary Supplementation of Layer Diets with Natural and Synthetic Antioxidant Additives on Yolk Lipid Peroxidation and Fatty Acid Composition of Eggs Stored at Different Temperatures and Duration-Reference-Cited by-同舟云学术

Effects of The Dietary Supplementation of Layer Diets with Natural and Synthetic Antioxidant Additives on Yolk Lipid Peroxidation and Fatty Acid Composition of Eggs Stored at Different Temperatures and Duration

Published:2019 Issue:2 Volume:21 Page:
ISSN:1806-9061
Container-title:Brazilian Journal of Poultry Science
language:
Short-container-title:Braz. J. Poult. Sci.

Author:

Cimrin T¹^ORCID,Avsaroglu MD²^ORCID,Tunca R Ivgin³^ORCID,Kandir S⁴^ORCID,Ayasan T⁵^ORCID

Affiliation:

1. Hatay Mustafa Kemal University, Turkey

2. Ahi Evran University, Turkey

3. Mugla Sıtkı Kocman University, Turkey

4. Cukurova University, Turkey

5. East Mediterranean Agricultural Research Institute, Turkey

Publisher

FapUNIFESP (SciELO)

Subject

Animal Science and Zoology

Link

http://www.scielo.br/pdf/rbca/v21n2/1516-635X-rbca-21-02-eRBCA-2019-0991.pdf

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3. Trace mineral sources and rosemary oil in the diet of brown laying hens egg quality and lipid stability;Batista NR;Brazilian Journal of Poultry Science,2017

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

5. Olive leaves (Olea europea L ) and ?-tocopheryl acetate as feed antioxidants for improving the oxidative stability of α-linolenic acid-enriched eggs;Botsoglou E;Journal of Animal Physiology & Animal Nutrition,2013

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