Fatty acid profile of eggs produced by laying hens fed diets containing different shares of fish oil

This paper presents the results of the research on the use of fish oil (FO) in combination with soybean oil (SO) in laying hens diet on physical and chemical properties of fresh eggs and those stored in a refrigerator for 28 d at + 4°C. Fatty acids (FA) profile, as well as thiobarbituric acid reacti...

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Detalles Bibliográficos
Autores principales: Kralik, Gordana, Kralik, Zlata, Grčević, Manuela, Galović, Olivera, Hanžek, Danica, Biazik, Ewa
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2021
Materias:
PROCESSING AND PRODUCT
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8377483/
https://www.ncbi.nlm.nih.gov/pubmed/34411964
http://dx.doi.org/10.1016/j.psj.2021.101379

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8377483/
https://www.ncbi.nlm.nih.gov/pubmed/34411964
http://dx.doi.org/10.1016/j.psj.2021.101379

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