Is it possible to increase the n-3 fatty acid content of eggs without affecting their technological and/or sensorial quality and the laying performance of hens?

British Poultry Science

Volumn 56, Issue 6, 2015, Pages 748-754

  Baeza, E ^a   Chartrin, P ^a   Lessire, M ^a   Meteau, K ^b   Chesneau, G ^c   Guillevic, M ^c   Mourot, J ^d  

^a STATION DE RECHERCHES AVICOLES   (France)

^b CEMAGREF   (France)

^c La Messayais ^*  (France)

^d PEGASE   (France)

Author keywords

[No Author keywords available]

Indexed keywords

OMEGA 3 FATTY ACID;

ADMINISTRATION AND DOSAGE; ANALYSIS; ANIMAL; ANIMAL FOOD; CHEMISTRY; CHICKEN; DIET; DIETARY FIBER; EGG; EGG YOLK; FEMALE; FLAX; METABOLISM; MICROALGA; PHYSIOLOGY; REPRODUCTION; VETERINARY;

ANIMAL FEED; ANIMAL NUTRITIONAL PHYSIOLOGICAL PHENOMENA; ANIMALS; CHICKENS; DIET; DIETARY FIBER; EGG YOLK; EGGS; FATTY ACIDS, OMEGA-3; FEMALE; FLAX; MICROALGAE; REPRODUCTION;

EID: 84954327743     PISSN: 00071668     EISSN: 14661799     Source Type: Journal    
DOI: 10.1080/00071668.2015.1113500     Document Type: Article

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