Influence of soy oil source and dietary supplementation of vitamins E and C on the oxidation status of serum and egg yolk, and the lipid profile of egg yolk-Reference-Cited by-同舟云学术

Influence of soy oil source and dietary supplementation of vitamins E and C on the oxidation status of serum and egg yolk, and the lipid profile of egg yolk

Published:2015-11 Issue:11 Volume:94 Page:2763-2771
ISSN:0032-5791
Container-title:Poultry Science
language:en
Short-container-title:Poultry Science

Author:

Irandoust H.,Ahn D.U.

Publisher

Elsevier BV

Subject

Animal Science and Zoology,General Medicine

Link

http://academic.oup.com/ps/article-pdf/94/11/2763/7445230/pev290.pdf

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3. Incorporation of different polyunsaturated fatty acids into eggs;Baucells;Poult. Sci.,2000

4. Effects of various oil sources, a-tocopheryl acetate, and ascorbic acid supplements on fatty acid composition and a-tocopherol content in raw and vacuum-packed, cooked dark chicken meat;Bou;Poult. Sci.,2006

5. Research note: Dietary flax and egg composition;Caston;Poult. Sci.,1990

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