Conjugated Linoleic Acid and Fish Oil in Laying Hen Diets: Effects on Egg Fatty Acids, Thiobarbituric Acid Reactive Substances, and Tocopherols During Storage-Reference-Cited by-同舟云学术

Conjugated Linoleic Acid and Fish Oil in Laying Hen Diets: Effects on Egg Fatty Acids, Thiobarbituric Acid Reactive Substances, and Tocopherols During Storage

Published:2007-05 Issue:5 Volume:86 Page:953-958
ISSN:0032-5791
Container-title:Poultry Science
language:en
Short-container-title:Poultry Science

Author:

Cherian G.,Traber M.G.,Goeger M.P.,Leonard S.W.

Publisher

Elsevier BV

Subject

Animal Science and Zoology,General Medicine

Link

http://academic.oup.com/ps/article-pdf/86/5/953/4587870/poultrysci86-0953.pdf

Reference26 articles.

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3. Egg yolk: Structure and properties. Pages 171–233 in The Avian Egg;Burley,1989

4. Lipid modification strategies and nutritionally functional poultry foods. Pages 77–92 in Food Science and Product Technology;Cherian,2002

5. Conjugated linoleic acid (CLA) for health: Chicken eggs as alternative sources of CLA. Pages 49–64 in The Amazing Egg: Nature’s Perfect Functional Food for Health Promotion;Cherian,2005

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