Conjugated linoleic acid and fish oil in laying hen diets: Effects on egg fatty acids, thiobarbituric acid reactive substances, and tocopherols during storage

Poultry Science

Volumn 86, Issue 5, 2007, Pages 953-958

  Cherian, G ^a   Traber, M G ^b   Goeger, M P ^a   Leonard, S W ^b  

^a OREGON STATE UNIVERSITY   (United States)

^b OREGON STATE UNIVERSITY   (United States)

Author keywords

Conjugated linoleic acid; Egg; N 3 fatty acid; Thiobarbituric acid reactive substance; Tocopherol

Indexed keywords

GLYCINE MAX; ZEA MAYS;

CONJUGATED LINOLEIC ACID; FATTY ACID; FISH OIL; THIOBARBITURIC ACID REACTIVE SUBSTANCE; TOCOPHEROL;

ANIMAL; ANIMAL DISEASE; ANIMAL FOOD; ARTICLE; CHEMISTRY; CHICKEN; CLINICAL TRIAL; CONTROLLED CLINICAL TRIAL; CONTROLLED STUDY; DIET; EGG; EGG LAYING; FEMALE; PHYSIOLOGY; RANDOMIZED CONTROLLED TRIAL; TIME;

ANIMAL FEED; ANIMAL NUTRITION PHYSIOLOGY; ANIMALS; CHICKENS; DIET; EGGS; FATTY ACIDS; FEMALE; FISH OILS; LINOLEIC ACIDS, CONJUGATED; OVIPOSITION; THIOBARBITURIC ACID REACTIVE SUBSTANCES; TIME FACTORS; TOCOPHEROLS;

EID: 34250213866     PISSN: 00325791     EISSN: 15253171     Source Type: Journal    
DOI: 10.1093/ps/86.5.953     Document Type: Article

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