Chemical composition of meat and egg yolk of hybrid and Italian breed hens reared using an organic production system
Author:
Publisher
Elsevier BV
Subject
Animal Science and Zoology,General Medicine
Link
http://academic.oup.com/ps/article-pdf/89/6/1239/4421127/poultrysci89-1239.pdf
Reference42 articles.
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3. Chia seeds (Salvia hispanica L.) as an n-3 fatty acid source for broilers: Influence on fatty acid composition, cholesterol and fat content of white and dark meats, growth performance, and sensory characteristics;Ayerza;Poult. Sci.,2002
4. Nutritive value of poultry meat: Relationship between vitamin E and PUFA;Barroeta;World’s Poult. Sci. J.,2007
5. Long-term effects of feeding flaxseed on performance and egg fatty acid composition of brown and white hens;Bean;Poult. Sci.,2003
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