Olive Oil Prevents the Adverse Effects of Dietary Conjugated Linoleic Acid on Chick Hatchability and Egg Quality
Author:
Affiliation:
1. Animal Sciences Department and
2. Department of Food Microbiology and Toxicology, University of Wisconsin-Madison, Madison, Wisconsin 53706
Publisher
Oxford University Press (OUP)
Subject
Nutrition and Dietetics,Medicine (miscellaneous)
Link
http://academic.oup.com/jn/article-pdf/131/3/800/24005437/4w030100800.pdf
Reference45 articles.
1. Effect of dietary sterculia foetida oil on pink-white discoloration and fatty acid distribution in stored eggs;Abo-ashour;J. Nutr.,1970
2. Effect of dietary conjugated linoleic acid on the quality characteristics of chicken eggs during refrigerated storage;Ahn;Poult. Sci.,1999
3. Conjugated linoleic acid contents of Indian curds and ghee;Aneja;Ind. J. Dairy Sci.,1990
4. Conjugated linoleic acid contents of Indian curds and ghee;Aydin,2000
5. Dietary conjugated linoleic acid inhibits the hatchability of pigeon eggs;Aydin;Poult. Sci.,1999
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