"
Effect of Time and Fatty Acid Composition in Eggs of White Leghorn Hens Supplemented with Tuna Oil"
written by Jesus Eduardo Morales-Barrera, Mariano Jesus Gonzalez-Alcorta, Rosa Maria Castillo-Dominguez, Omar Francisco Prado-Rebolledo, Jose Luis Vazquez, Xochitl Hernandez-Velasco, Guillermo Tellez, Anita Menconi, Billy Marshal Hargis, Silvia Carrillo-Dominguez,
published by
Food and Nutrition Sciences,
Vol.4 No.9A, 2013
has been cited by the following article(s):
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[1]
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The enrichment of eggs with docosahexaenoic acid and eicosapentaenoic acid through supplementation of the laying hen diet
Food Chemistry,
2021
DOI:10.1016/j.foodchem.2020.128958
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[2]
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The enrichment of eggs with docosahexaenoic acid and eicosapentaenoic acid through supplementation of the laying hen diet
Food Chemistry,
2021
DOI:10.1016/j.foodchem.2020.128958
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[3]
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Effect of Essential Fatty Acid Proportion in Feed on Productive and Reproductive Performance of Japanese Quail (Coturnix coturnix japonica)
Brazilian Journal of Poultry Science,
2020
DOI:10.1590/1806-9061-2019-1014
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[4]
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Hematology and Histopathology of Broiler Chickens Supplemented with Tuna Black Flour
Brazilian Journal of Poultry Science,
2019
DOI:10.1590/1806-9061-2018-0917
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[5]
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Effects of fermentatively recovered fish waste lipids on the growth and composition of broiler meat
British Poultry Science,
2015
DOI:10.1080/00071668.2014.980719
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