Effect of Vitamin E and A Supplementation on Egg Yolk α-tocopherol concentration
Author:
Publisher
Elsevier BV
Subject
Animal Science and Zoology,General Medicine
Link
http://academic.oup.com/ps/article-pdf/81/3/376/4445050/poultrysci81-0376.pdf
Reference31 articles.
1. Official Methods of Analysis,1990
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3. Influence of dietary vitamin E on the oxidative stability and quality of pig meat;Buckley;J. Anim. Sci.,1995
4. Feeding dietary oils with tocopherols. Effects on internal qualities of eggs during storage;Cherian;J. Food Sci.,1996
5. Dietary oils with added tocopherols: effects on egg or tissue tocopherols, fatty acids, and oxidative stability;Cherian;Poultry Sci.,1996
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