Age of Laying Hens Significantly Influences the Content of Nutritionally Vital Lipophilic Compounds in Eggs

This study aimed to comparatively analyze the carotenoids, tocopherols, fatty acids, and sterols (e.g., cholesterol) in the eggs of laying hens of early (24 weeks), intermediate (42 weeks), and late age (74 weeks), utilizing high-performance liquid chromatography (HPLC), gas chromatography (GC), and...

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Detalles Bibliográficos
Autores principales: Ko, Eun-Young, Saini, Ramesh Kumar, Keum, Young-Soo, An, Byoung-Ki
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7822468/
https://www.ncbi.nlm.nih.gov/pubmed/33374713
http://dx.doi.org/10.3390/foods10010022

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7822468/
https://www.ncbi.nlm.nih.gov/pubmed/33374713
http://dx.doi.org/10.3390/foods10010022

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