Lipid Oxidation in Fresh and Spray-Dried Eggs Enriched with ω3 and ω6 Polyunsaturated Fatty Acids During Storage as Affected by Dietary Vitamin E and Canthaxanthin Supplementation-Reference-Cited by-同舟云学术

Lipid Oxidation in Fresh and Spray-Dried Eggs Enriched with ω3 and ω6 Polyunsaturated Fatty Acids During Storage as Affected by Dietary Vitamin E and Canthaxanthin Supplementation

Published:2001-03 Issue:3 Volume:80 Page:327-337
ISSN:0032-5791
Container-title:Poultry Science
language:en
Short-container-title:Poultry Science

Author:

Galobart J.,Barroeta A.C.,Baucells M.D.,Guardiola F.

Publisher

Elsevier BV

Subject

Animal Science and Zoology,General Medicine

Link

http://academic.oup.com/ps/article-pdf/80/3/327/4331724/poultrysci80-0327.pdf

Reference58 articles.

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3. Effect of dietary full-fat flax seed with and without antioxidant on the fatty acid composition of major lipid classes of chicken meats;Ajuyah;Poultry Sci.,1993

4. Review: Interaction of malondialdehyde with biological molecules—new trends about reactivity and significance;Aubourg;Int. J. Food. Sci. Tecnol.,1993

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

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