Effect of trans, trans CLA Egg Enrichment from CLA-Rich Soy Oil on Yolk Fatty Acid Composition, Viscosity and Physical Properties
Author:
Affiliation:
1. Department of Food Science, University of Arkansas, 2650 North Young Avenue, Fayetteville, Arkansas 72704, United States
2. Department of Poultry Science, University of Arkansas, 1 University Avenue, Fayetteville, Arkansas 72701, United States
Funder
Arkansas Soybean Promotion Board
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf504759w
Reference29 articles.
1. Transfer of dietary conjugated linoleic acid to egg yolks of chickens
2. Effects of dietary conjugated linoleic acid on fatty acid composition and cholesterol content of hen egg yolks
3. Effects of Dietary Conjugated Linoleic Acid on the Productivity of Laying Hens and Egg Quality During Refrigerated Storage
4. The Deposition of Conjugated Linoleic Acids in Eggs of Laying Hens Fed Diets Varying in Fat Level and Fatty Acid Profile
5. Effects of Conjugated Linoleic Acid Supplementation in Layer Diet on Fatty Acid Compositions of Egg Yolk and Layer Performances
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1. 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
2. Time course of nutritional and functional property changes in egg yolk from laying hens fed docosahexaenoic acid-rich microalgae;Poultry Science;2020-09
3. Effects of Fermented Idesia Polycarpa Residues supplementation on laying performance of Laying Quails;2018-11-20
4. Egg Yolk as Means for Providing Essential and Beneficial Fatty Acids;Journal of the American Oil Chemists' Society;2018-01
5. Strategies for Producing and Incorporating Conjugated Linoleic Acid–Rich Oils in Foods;Annual Review of Food Science and Technology;2017-02-28
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