Effect of trans, trans CLA egg enrichment from CLA-rich soy oil on yolk fatty acid composition, viscosity and physical properties

Journal of Agricultural and Food Chemistry

Volumn 63, Issue 9, 2015, Pages 2506-2513

  Shinn, Sara E ^a   Gilley, Alex D ^a   Proctor, Andrew ^a   Anthony, Nicolas B ^a  

^a UNIVERSITY OF ARKANSAS   (United States)

Author keywords

fatty acid composition; moisture content; pH; refrigerated storage; trans, trans CLA; viscosity; vitelline membrane strength; yolk quality

Indexed keywords

FATTY ACIDS; FOOD STORAGE; ISOMERS; VISCOSITY;

CIS-TRANS ISOMER; EGG QUALITY; EGG YOLKS; FATTY ACID COMPOSITION; MEMBRANE STRENGTH; REFRIGERATED STORAGES; SOY OIL; TRANS, TRANS CLA; VITELLINE MEMBRANE STRENGTH; YOLK QUALITY;

MOISTURE;

RODENTIA;

CONJUGATED LINOLEIC ACID; FATTY ACID; SOYBEAN OIL;

ANALYSIS; ANIMAL; ANIMAL FOOD; CHEMISTRY; CHICKEN; EGG YOLK; FEMALE; ISOMERISM; METABOLISM; VISCOSITY;

ANIMAL FEED; ANIMALS; CHICKENS; EGG YOLK; FATTY ACIDS; FEMALE; ISOMERISM; LINOLEIC ACIDS, CONJUGATED; SOYBEAN OIL; VISCOSITY;

EID: 84924546702     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf504759w     Document Type: Article

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