Fish Oil and Fishy Flavor of Eggs and Carcasses of Hens
Author:
Publisher
Elsevier BV
Subject
Animal Science and Zoology,General Medicine
Link
http://academic.oup.com/ps/article-pdf/45/6/1405/9646008/poultrysci45-1405.pdf
Reference9 articles.
1. Palatability of chickens fed diets containing different levels of fish oil or tallow.;Carlson;Food Technol.,1957
2. Studies with menhaden oil in practical-type broiler rations.;Edwards;Poultry Sci.,1965
3. Poultry Nutrition;Ewing,1947
4. Fish meal studies. 2. Effects of levels and sources of “fishy flavor” in broiler meat.;Fry;Poultry Sci.,1965
5. The influence of solvent extracted fish meal and stabilized fish oil in broiler rations on performance and on the flavor of broiler meat.;Hardin;Poultry Sci.,1964
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1. Fish oil divergently enriches broiler meat with long chain ω-3 polyunsaturated fatty acids (LCω-3PUFAs) by modulating the ratio of ω-3 to ω-6 PUFAs without disrupting gut morphology and cardio-pulmonary morphometry;CAN J ANIM SCI;2023
2. Fish oil divergently enriches broiler meat with long chain ω-3 polyunsaturated fatty acids (LCω-3PUFAs) by modulating the ratio of ω-3 to ω-6 PUFAs without disrupting gut morphology and cardio-pulmonary morphometry;Canadian Journal of Animal Science;2023-10-06
3. Fish Waste Oil in Laying Hens* Diets;Brazilian Journal of Poultry Science;2019
4. Enhancing the nutritional profile of eggs;Achieving sustainable production of eggs Volume 1;2017-03-21
5. Quality characteristics of n-3 polyunsaturated fatty acid-enriched eggs;Journal of Animal and Feed Sciences;2009-01-23
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