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Effects of Dietary Conjugated Linoleic Acid and Selected Vegetable Oils or Vitamin E on Fatty Acid Composition of Hen Egg Yolks Cover

Effects of Dietary Conjugated Linoleic Acid and Selected Vegetable Oils or Vitamin E on Fatty Acid Composition of Hen Egg Yolks

Annals of Animal Science
Volume 19 (2019): Issue 1 (January 2019)
By: Magdalena Franczyk-Żarów,  Beata Szymczyk and  Renata B. Kostogrys  
Open Access
|Feb 2019

Authors

Magdalena Franczyk-Żarów

magdalena.franczyk-zarow@urk.edu.pl

Department of Human Nutrition, Faculty of Food Technology, University of Agriculture in Kraków, Kraków, Poland

Beata Szymczyk

Department of Nutrition Physiology, National Research Institute of Animal Production, Kraków, Poland

Renata B. Kostogrys

Department of Human Nutrition, Faculty of Food Technology, University of Agriculture in Kraków, Kraków, Poland
DOI: https://doi.org/10.2478/aoas-2018-0052 | Journal eISSN: 2300-8733 | Journal ISSN: 1642-3402
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Language: English
Page range: 173 - 188
Submitted on: May 17, 2018
Accepted on: Oct 1, 2018
Published on: Feb 1, 2019
Published by: National Research Institute of Animal Production
In partnership with: Paradigm Publishing Services
Publication frequency: 4 issues per year
Keywords:
CLA-enriched eggs,
olive oil,
rapeseed oil,
vitamin E,
fatty acid profile
Related subjects:
Life sciences,
Biotechnology,
Zoology,
Medicine,
Veterinary medicine

© 2019 Magdalena Franczyk-Żarów, Beata Szymczyk, Renata B. Kostogrys, published by National Research Institute of Animal Production
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.

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