Fatty acid and carotenoid composition of egg yolk as an effect of microalgae addition to feed formula for laying hens

By Sofia Fredriksson, K. Elwinger, J. Pickova. 2006

178 citations recorded by the source corpus.

Subfields: Animal Science and Zoology, Aquatic Science, Biochemistry

View Paper: https://www.semanticscholar.org/paper/1427cf787295bad374f37978fc3c3082127a10b1

How researchers see this paper

The researchers whose trusted networks rank it highest, strongest advocate first. Every researcher gets a different order.

1. C. Bruneel
2. C. Lemahieu
3. Eline Ryckebosch
4. I. Fraeye
5. K. Muylaert
6. J. Buyse
7. I. Foubert

Citations in the corpus

• Impact of microalgal feed supplementation on omega-3 fatty acid enrichment of hen eggs (2013, background): “However, 53 they also have an impact on yolk colour which can shift from yellow to more orange-red (Fraeye et al., 54 2012; Fredriksson et al., 2006; Nitsan et al., 1999).”
• Dietary enrichment of eggs with omega-3 fatty acids: A review (2012, background): “Carotenoid content of egg yolks increased significantly (Fredriksson et al., 2006), which influenced yolk color dramatically (Foubert et al.”
• Authentication of organic and conventional eggs by carotenoid profiling (2011, unknown): “The fatty acids consist predominantly of C18:1 ( 40–50%), followed by C16:0 ( 20–30%), and C18:2 ( 15%) (Cherian et al., 2002; Fredriksson et al., 2006).”