Effects of different rearing and feeding systems on lipid oxidation and antioxidant capacity of freeze-dried egg yolks

Journal of Agricultural and Food Chemistry

Volumn 57, Issue 24, 2009, Pages 11517-11527

  Pignoli, Giovanni ^a   Rodriguez Estrada, Maria Teresa ^a   Mandrioli, Mara ^a   Barbanti, Lorenzo ^a   Rizzi, Laura ^a   Lercker, Giovanni ^a  

^a UNIVERSITY OF BOLOGNA   (Italy)

Author keywords

Antioxidant capacity; Conventional; Feeding; Freeze dried egg yolks; Lipid oxidation; Organic; Rearing

Indexed keywords

ANTIOXIDANT; STEROL; TOCOPHEROL; XANTHOPHYLL;

ANIMAL; ANIMAL FOOD; ANIMAL HOUSING; ANIMAL HUSBANDRY; ARTICLE; CHEMISTRY; CHICKEN; EGG YOLK; FAT INTAKE; FREEZE DRYING; GROWTH, DEVELOPMENT AND AGING; LIPID PEROXIDATION; METHODOLOGY;

ANIMAL FEED; ANIMAL HUSBANDRY; ANIMALS; ANTIOXIDANTS; CHICKENS; DIETARY FATS; EGG YOLK; FREEZE DRYING; HOUSING, ANIMAL; LIPID PEROXIDATION; LUTEIN; STEROLS; TOCOPHEROLS;

EID: 73349133682     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf901537r     Document Type: Article

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