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	Provedor de dados Rev. Bras. Ciênc. Avic. (1) Autor Andrade,EN (1) Faitarone,ABG (1) Garcia,EA (1) Pelícia,K (1) Roça,RO (1) Vercese,F (1) Mais... Palavra-chave Canola oil (1) Linseed oil (1) Polyunsaturated fatty acids (1) Soybean oil (1) TBARs (1) Yolk color (1) Mais... Tipo do documento Info:eu-repo/semantics/article (1) Ano 2016 (1) País Brazil (1) Idioma Inglês (1)		Ordenar por:  Relevância Autor Título Ano Registros recuperados: 1 Primeira ... 1 ... Última Yolk Color and Lipid Oxidation of the Eggs of Commercial White Layers Fed Diets Supplemented with Vegetable Oils Rev. Bras. Ciênc. Avic. Faitarone,ABG; Garcia,EA; Roça,RO; Andrade,EN; Vercese,F; Pelícia,K. ABSTRACT The objective of this study was to evaluate the influence of the supplementation of vegetable oils rich in polyunsaturated fatty acids to the diet of Leghorn layers on yolk color and on yolk lipid oxidation of eggs stored at room temperature for 10 days. Sixty eggs laid by commercial white layers (Lohmann LSL) fed diets supplemented with different vegetable oils were used. Hens were fed one of the following treatment diets: conventional diet with no oil inclusion (T1); T1 diet with 2.5% linseed oil inclusion (T2); T1 diet with 2.5% canola oil (T3); T1 diet with 2.5% soybean oil (T4); T1 with 5.0% linseed oil (T5); T1 diet with 5.0% canola oil (T6); T1 diet with 5.0% soybean oil (T7); T1 diet with 2.5% linseed oil + 2.5% soybean oil (T8); T1 diet... Tipo: Info:eu-repo/semantics/article Palavras-chave: Polyunsaturated fatty acids; Yolk color; Canola oil; Linseed oil; Soybean oil; TBARs. Ano: 2016 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-635X2016000100009 Registros recuperados: 1 Primeira ... 1 ... Última

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