Chemical-nutritional parameters and volatile profile of eggs and cakes made with eggs from ISA Warren laying hens fed with a dietary supplementation of extruded linseed

OBJECTIVE: The aim of this study was to evaluate the chemical-nutritional parameters, oxidative stability and volatile profile of eggs and cakes made with eggs from laying hens fed with a dietary supplementation of extruded linseed. METHODS: Two thousand ISA Warren laying hens were randomly divided...

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Detalles Bibliográficos
Autores principales: Ianni, Andrea, Palazzo, Fiorentina, Grotta, Lisa, Innosa, Denise, Martino, Camillo, Bennato, Francesca, Martino, Giuseppe
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Asian-Australasian Association of Animal Production Societies (AAAP) and Korean Society of Animal Science and Technology (KSAST) 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7322661/
https://www.ncbi.nlm.nih.gov/pubmed/31480137
http://dx.doi.org/10.5713/ajas.19.0309

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7322661/
https://www.ncbi.nlm.nih.gov/pubmed/31480137
http://dx.doi.org/10.5713/ajas.19.0309

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