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September 15, 2008Acta agriculturae SlovenicaOpen Access

Effect of different source of oils on fatty acid profile and organoleptic traits of eggs

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Authors

ZŠZoran ŠkrtićGKGordana KralikUniversity of OsijekDHDanica HanžekUniversity of Osijek

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Škrtić et al. (2008) studied this question.

synapsesocial.com/papers/6a98cab5ea739e5cccf59ba0https://doi.org/10.14720/aas-s.2008.2.19219
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Also Consider

Synapse has enriched 4 closely related papers on similar clinical questions. Consider them for comparative context:

  1. 1Composition, Functionality, and Sensory Evaluation of Eggs from Hens Fed Dietary Menhaden Oil1992 · 105 citations
  2. 2Hen performance, egg quality, and the sensory evaluation of eggs from SCWL hens fed dietary flax1994 · 120 citations
  3. 3Organoleptic evaluation of eggs produced by laying hens fed diets containing graded levels of flaxseed and vitamin E1998 · 74 citations
  4. 4Oxidative Stability and Sensory Quality of Stored Eggs From Hens Fed 1.5% Menhaden Oil1994 · 94 citations