Effect of Time and Fatty Acid Composition in Eggs of White Leghorn Hens Supplemented with Tuna Oil

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ISSN Print: 2157-944X
ISSN Online: 2157-9458

Website: https://www.scirp.org/journal/fns
E-mail: fns@scirp.org

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Submission

"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]	Performance of White Leghorn Chickens Breed Maintained at Haramaya University Poultry Farm and Implications for Sustainable Poultry Production
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[8]	Black tuna meal in chicken diets to increase eicosapentanoic and docosahexaenoic acids
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[9]	EN PRODUCCIÓN PECUARIA
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[10]	Effect of fermentatively recovered fish waste lipids on the growth and composition of broiler meat
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[11]	Adición de ácidos grasos omega tres en la carne de pollo con aceite de atún
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[1]	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

[2]	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

[3]	Hematology and Histopathology of Broiler Chickens Supplemented with Tuna Black Flour Brazilian Journal of Poultry Science, 2019 DOI:10.1590/1806-9061-2018-0917

[4]	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