Effect of dietary pomegranate seed oil on laying hen performance and physicochemical properties of eggs

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• 作者：Renata B. Kostogrys^a ; ^{rkostogrys@ar.krakow.pl} ; Agnieszka Filipiak-Florkiewicz^b ; Katarzyna Dereń^b ; Anna Drahun^a ; Izabela Czyżyńska-Cichoń^a ; Ewa Cieślik^b ; Beata Szymczyk^c ; Magdalena Franczyk-Żaró ; w^a
• 关键词：Pomegranate seed oil ; Punicic acid (CLnA) ; CLnA-enriched eggs ; Physicochemical characterisation
• 刊名：Food Chemistry
• 出版年：2017
• 出版时间：15 April 2017
• 年：2017
• 卷：221
• 期：Complete
• 页码：1096-1103
• 全文大小：324 K
• 卷排序：221

文摘

Rising dietary CLnA led to increased concentrations of CLnA as well as CLA in egg-yolk lipids. Dietary CLnA had positive impact on the colour of the eggs’ yolk. Taste, odour, appearance, overall acceptability did not differ in comparison to control one. Hardness of the hard-boiled CLnA-enriched egg yolks was not affected.