Qualitative characteristics of fatty acid profile in fresh and boiled n-3 PUFA enriched eggs
Eggs are a foodstuff of animal origin that are widely consumed by human population. Quality of eggs depends on many factors, such as laying hens’ feed composition. Modification of laying hens’ diet by supplementing different fat sources affects the fatty acid profile in egg yolks. This paper present...
| Main Authors: | , , , |
|---|---|
| Format: | Article |
| Language: | Bulgarian |
| Published: |
University of Zagreb, Faculty of Agriculture
2019-09-01
|
| Series: | Journal of Central European Agriculture |
| Subjects: | |
| Online Access: | https://jcea.agr.hr/articles/773319_Qualitative_characteristics_of_fatty_acid_profile_in_fresh_and_boiled_n_3_PUFA_enriched_eggs_en.pdf |