Egg yolk omega-6 and omega-3 fatty acids modify tissue lipid components, antioxidant status, and ex vivo eicosanoid production in chick cardiac tissue-Reference-Cited by-同舟云学术

Egg yolk omega-6 and omega-3 fatty acids modify tissue lipid components, antioxidant status, and ex vivo eicosanoid production in chick cardiac tissue

Published:2009-06 Issue:6 Volume:88 Page:1167-1175
ISSN:0032-5791
Container-title:Poultry Science
language:en
Short-container-title:Poultry Science

Author:

Bautista-Ortega J.,Goeger D.E.,Cherian G.

Publisher

Elsevier BV

Subject

Animal Science and Zoology,General Medicine

Link

http://academic.oup.com/ps/article-pdf/88/6/1167/4508740/poultrysci88-1167.pdf

Reference42 articles.

1. Catalase in vitro;Aebi,1990

2. a. Maternal dietary FA modulate the long-chain (n-3) PUFA status of chick cardiac tissue;Ajuyah;Lipids,2003

3. b. Maternal diet with diverse omega-6/omega-3 ratio affects the brain docosahexaenoic acid content of growing chickens;Ajuyah;Biol. Neonate,2003

4. Polyunsaturated fatty acids and inflammation;Calder;Prostaglandins Leukot. Essent. Fatty Acids,2006

5. Egg quality and yolk polyunsaturated fatty acid status in relation to broiler breeder hen age and dietary n-3 oils;Cherian;Poult. Sci.,2008

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