Yolk Color and Lipid Oxidation of the Eggs of Commercial White Layers Fed Diets Supplemented with Vegetable Oils

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...

Täydet tiedot

Tallennettuna:
Bibliografiset tiedot
Julkaisussa:Revista Brasileira de Ciência Avícola
Päätekijät: ABG Faitarone, EA Garcia, RO Roça, EN Andrade, F Vercese, K Pelícia
Aineistotyyppi: Artigo
Kieli:Inglês
Julkaistu: Fundação APINCO de Ciência e Tecnologia Avícolas 2016
Aiheet:
Agrociencias
TBARs
yolk color
canola oil
linseed oil
soybean oil
Linkit:https://www.redalyc.org/articulo.oa?id=179745391002
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