Age-related changes in egg yolk composition between conventional and organic table eggs
The aim of this study was to investigate fatty acids, fat-soluble vitamins, malondialdehyde and cholesterol in conventional and organic eggs obtained from hens of different ages (30 and 60 weeks). A total of 360 egg yolks were used in this study. Polyunsaturated fatty acid, omega-3, and omega-6 leve...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Scientific Agricultural Society of Finland
2020-09-01
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| Series: | Agricultural and Food Science |
| Online Access: | https://journal.fi/afs/article/view/91704 |