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Supplemental dietary oils rich in oleic acid or linoleic acid attenuate egg yolk and tissue n-3 polyunsaturated fatty acid contents in laying hens co-fed oils enriched in either stearidonic acid or α-linolenic acid

Robert G. Elkin, Ahmed S.A. El-Zenary, Rebecca Bomberger, K.J. Harvatine

2021Prostaglandins Leukotrienes and Essential Fatty Acids10 citationsDOIOpen Access PDF

Topics & Concepts

YolkFood sciencePolyunsaturated fatty acidLinoleic acidOleic acidFish oilSoybean oilFatty acidChemistryEicosapentaenoic acidLinolenic acidBiologyBiochemistryFish <Actinopterygii>FisheryAnimal Nutrition and PhysiologyFatty Acid Research and HealthAntioxidant Activity and Oxidative Stress
Supplemental dietary oils rich in oleic acid or linoleic acid attenuate egg yolk and tissue n-3 polyunsaturated fatty acid contents in laying hens co-fed oils enriched in either stearidonic acid or α-linolenic acid | Litcius