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Effects of Supplementation of Microalgae (Aurantiochytrium sp.) to Laying Hen Diets on Fatty Acid Content, Health Lipid Indices, Oxidative Stability, and Quality Attributes of Meat

The present study is conducted to investigate the effects of dietary docosahexaenoic acid (DHA)-rich microalgae (MA, Aurantiochytrium sp.) on health lipid indices, stability, and quality properties of meat from laying hens. A total of 450 healthy 50-wk-old Hy-Line Brown layers were randomly allotted...

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Detalles Bibliográficos
Autores principales:	Liu, Bing, Jiang, Jiang, Yu, Dongyou, Lin, Gang, Xiong, Youling L.
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2020
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7555786/ https://www.ncbi.nlm.nih.gov/pubmed/32927865 http://dx.doi.org/10.3390/foods9091271

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