Fatty acid profile and sensory characteristics of table eggs from laying hens fed diets containing microencapsulated fish oil.
By J. Lawlor, N. Gaudette, T. Dickson, J. House. 2010
95 citations recorded by the source corpus.
Subfields: Animal Science and Zoology, Nutrition and Dietetics
View Paper: https://www.semanticscholar.org/paper/252c32f9170cc287f929edd512797979a9a09c3f
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Citations in the corpus
- Dietary enrichment of eggs with omega-3 fatty acids: A review (2012, background): “5% (threshold level for off-flavors) generally results in yolk DHA levels below 100 mg/egg (Aymond & Van Elswyk, 1995; Gonzalez-Esquerra & Leeson, 2000; Lawlor et al., 2010), although a somewhat higher value (138 mg/egg) has been reported as well (Herber & Van Elswyk, 1996).”
- Influence of different dietary oil sources on performance and fatty acid profile of egg yolk in laying hens (2011, background): “…there have been reported that eggs from hens offered linseed have a fishy odour or taste (Woods and Fearon, 2009) similar to that found in eggs from hens offered high level of fish oil in diet (above 1.5% fish oil or 60 g micro encapsulated fish oil/kg diet) (Van Elswyk, 1997; Lawlor et al., 2010).”