Effect of oregano (O. majorana × O. vulgare) on performance and antioxidative capacity of quails fed a diet rich in ω3 fatty acids

Journal of Animal Physiology and Animal Nutrition

Volumn 92, Issue 3, 2008, Pages 242-245

  Handl, S ^a   Hellweg, P ^a   Khol Parisini, A ^a   Rossmann, B ^a   Thurner, K ^a   Luf, W ^a   Novak, J ^a   Zentek, J ^a,b  

^a UNIVERSITY OF VETERINARY MEDICINE   (Austria)

^b FREIE UNIVERSITÄT BERLIN   (Germany)

Author keywords

3 fatty acids; Eggs; Oregano; Quails

Indexed keywords

CHOLESTEROL; LINSEED OIL; OMEGA 3 FATTY ACID;

ANIMAL; ANIMAL FOOD; ARTICLE; EGG; FEMALE; LIVER; METABOLISM; OREGANO; OXIDATION REDUCTION REACTION; QUAIL; RANDOMIZATION;

ANIMAL FEED; ANIMAL NUTRITION PHYSIOLOGY; ANIMALS; CHOLESTEROL; EGGS; FATTY ACIDS, OMEGA-3; FEMALE; LINSEED OIL; LIVER; ORIGANUM; OXIDATION-REDUCTION; QUAIL; RANDOM ALLOCATION;

ORIGANUM; PHASIANIDAE;

EID: 43449100044     PISSN: 09312439     EISSN: 14390396     Source Type: Journal    
DOI: 10.1111/j.1439-0396.2007.00731.x     Document Type: Article

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