Yolk Color and Lipid Oxidation of the Eggs of Commercial White Layers Fed Diets Supplemented with Vegetable Oils
ABSTRACT The objective of this study was to evaluate the influence of the supplementation of vegetable oils rich in polyunsaturated fatty acids to the diet of Leghorn layers on yolk color and on yolk lipid oxidation of eggs stored at room temperature for 10 days. Sixty eggs laid by commercial white...
Zapisane w:
| Główni autorzy: | , , , , , |
|---|---|
| Format: | Artigo |
| Język: | Inglês |
| Wydane: |
Fundação de Apoio à Ciência e Tecnologia Animal
2016-03-01
|
| Seria: | Brazilian Journal of Poultry Science |
| Hasła przedmiotowe: | |
| Dostęp online: | http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-635X2016000100009&lng=en&tlng=en |
| Etykiety: |
Nie ma etykietki, Dołącz pierwszą etykiete!
|