Effects of dietary alpha-linolenic acid and strain of hen on the fatty acid composition, storage stability, and flavor characteristics of chicken eggs.

@article{Ahn1995EffectsOD,
  title={Effects of dietary alpha-linolenic acid and strain of hen on the fatty acid composition, storage stability, and flavor characteristics of chicken eggs.},
  author={Dong Uk Ahn and Hoon H. Sunwoo and Fred H. Wolfe and Jeong Seop Sim},
  journal={Poultry science},
  year={1995},
  volume={74 9},
  pages={
          1540-7
        }
}
A study was conducted to determine the effect of dietary alpha-linolenic acid on the fatty acid compositions of egg yolk lipids, tocopherols, and internal quality of raw eggs during storage and the sensory characteristics of hard-boiled eggs from six different laying hen strains. Laying hens (total 300 birds, 72 wk old) from six strains (Rhode Island Red, Barred Plymouth Rock, New Hampshire, Light Sussex, Brown Leghorn, and White Leghorn) were distributed in 12 floor pens (2 pens per strain, 25… CONTINUE READING

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