Egg yolk omega-6 and omega-3 fatty acids modify tissue lipid components, antioxidant status, and ex vivo eicosanoid production in chick cardiac tissue

Poultry Science

Volumn 88, Issue 6, 2009, Pages 1167-1175

  Bautista Ortega, J ^a   Goeger, D E ^a   Cherian, G ^a  

^a OREGON STATE UNIVERSITY   (United States)

Author keywords

Antioxidant enzyme; Egg; Omega 3 fatty acid; Prostaglandin; Thiobarbituric acid reactive substance

Indexed keywords

GLYCINE MAX; HELIANTHUS; ZEA MAYS;

CATALASE; GLUTATHIONE; GLUTATHIONE PEROXIDASE; GLUTATHIONE REDUCTASE; ICOSANOID; OMEGA 3 FATTY ACID; OMEGA 6 FATTY ACID; SUPEROXIDE DISMUTASE; THIOBARBITURIC ACID REACTIVE SUBSTANCE;

ANIMAL; ANIMAL FOOD; ARTICLE; CHICK EMBRYO; EGG YOLK; ENZYMOLOGY; FEMALE; HEART MUSCLE; METABOLISM;

ANIMAL FEED; ANIMALS; CATALASE; CHICK EMBRYO; EGG YOLK; EICOSANOIDS; FATTY ACIDS, OMEGA-3; FATTY ACIDS, OMEGA-6; FEMALE; GLUTATHIONE; GLUTATHIONE PEROXIDASE; GLUTATHIONE REDUCTASE; MYOCARDIUM; SUPEROXIDE DISMUTASE; THIOBARBITURIC ACID REACTIVE SUBSTANCES;

EID: 68049084635     PISSN: 00325791     EISSN: 15253171     Source Type: Journal    
DOI: 10.3382/ps.2009-00027     Document Type: Article

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