Oxidative stability and lipid components of eggs from flax-fed hens: Effect of dietary antioxidants and storage

Poultry Science

Volumn 89, Issue 6, 2010, Pages 1285-1292

  Hayat, Z ^a,b   Cherian, G ^c   Pasha, T N ^a   Khattak, F M ^a   Jabbar, M A ^a  

^a UNIVERSITY OF VETERINARY AND ANIMAL SCIENCES   (Pakistan)

^b UNIVERSITY OF SARGODHA   (Pakistan)

^c OREGON STATE UNIVERSITY   (United States)

Author keywords

Butylated hydroxytoluene; Egg; Flax seed; Thiobarbituric acid reactive substance; tocopherol

Indexed keywords

LINUM USITATISSIMUM; ZEA MAYS;

FATTY ACID; LIPID; THIOBARBITURIC ACID REACTIVE SUBSTANCE;

ANIMAL; ANIMAL DISEASE; ANIMAL FOOD; ARTICLE; CHEMISTRY; CHICKEN; CLINICAL TRIAL; CONTROLLED CLINICAL TRIAL; CONTROLLED STUDY; DIET; EGG; FLAX; FOOD PRESERVATION; METABOLISM; OXIDATION REDUCTION REACTION; RANDOMIZED CONTROLLED TRIAL;

ANIMAL FEED; ANIMAL NUTRITIONAL PHYSIOLOGICAL PHENOMENA; ANIMALS; CHICKENS; DIET; EGGS; FATTY ACIDS; FLAX; FOOD PRESERVATION; LIPIDS; OXIDATION-REDUCTION; THIOBARBITURIC ACID REACTIVE SUBSTANCES;

EID: 77954645887     PISSN: 00325791     EISSN: 15253171     Source Type: Journal    
DOI: 10.3382/ps.2009-00256     Document Type: Article

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