Time course of nutritional and functional property changes in egg yolk from laying hens fed docosahexaenoic acid-rich microalgae

Time course of nutritional and functional property changes in egg yolk from laying hens fed docosahexaenoic acid-rich microalgae

Marine microalgae (MA) has received wide attention as a promising source of omega-3 long-chain polyunsaturated fatty acids (n-3 LC-PUFA) enrichment in animal products to improve the health status and wellbeing of the consumers. This study evaluated dynamic changes in n-3 LC-PUFA, color, and function...

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Bibliographic Details
Main Authors: Bing Liu, Qin Zhou, Jiaming Zhu, Gang Lin, Dongyou Yu, Tuoying Ao
Format: Article
Language:English
Published: Elsevier 2020-09-01
Series:Poultry Science
Subjects:
microalgae
DHA enrichment
functional properties
oxidative stability
laying hen
Online Access:http://www.sciencedirect.com/science/article/pii/S0032579120303357

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http://www.sciencedirect.com/science/article/pii/S0032579120303357

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