Effects of The Dietary Supplementation of Layer Diets with Natural and Synthetic Antioxidant Additives on Yolk Lipid Peroxidation and Fatty Acid Composition of Eggs Stored at Different Temperatures and Duration
ABSTRACT In this study, the effects of the supplementation of natural and synthetic antioxidant additives in layer diets on egg weight loss, yolk lipid peroxidation (TBARS values) and fatty acid composition of eggs stored at different temperatures and duration were evaluated. In total, 112 48- weeks...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Fundação APINCO de Ciência e Tecnologia Avícolas
2019-11-01
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| Series: | Brazilian Journal of Poultry Science |
| Subjects: | |
| Online Access: | http://www.scielo.br/pdf/rbca/v21n2/1516-635X-rbca-21-02-eRBCA-2019-0991.pdf |