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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...
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| Pubblicato in: | Revista Brasileira de Ciência Avícola |
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| Autori principali: | , , , , , |
| Natura: | Artigo |
| Lingua: | Inglês |
| Pubblicazione: |
Fundação APINCO de Ciência e Tecnologia Avícolas
2016
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| Soggetti: | |
| Accesso online: | https://www.redalyc.org/articulo.oa?id=179745391002 |
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