dc.creator | Botsoglou, E. | en |
dc.creator | Govaris, A. | en |
dc.creator | Fletouris, D. | en |
dc.creator | Botsoglou, N. | en |
dc.date.accessioned | 2015-11-23T10:24:02Z | |
dc.date.available | 2015-11-23T10:24:02Z | |
dc.date.issued | 2013 | |
dc.identifier.issn | 0003-9098 | |
dc.identifier.uri | http://hdl.handle.net/11615/26377 | |
dc.description.abstract | Eggs from hens fed diets supplemented with 3% fish or sunflower oil were either fresh submitted to pasteurization, hard-boiling or scrambling processing, or were first submitted to refrigerated storage at 4 degrees C for 60 d and then to processing. Fresh fish oil eggs showed a higher (P <= 0.05) proportion of saturated fatty acids (SFAs) and monounsaturated fatty acids (MUFAs) but lower (P <= 0.05) polyunsaturated fatty acids (PUFAs) than the sunflower oil eggs. They also showed much higher (P <= 0.05) proportions of n-3 PUFAs than the sunflower oil eggs, which were generally characterized by considerably (P <= 0.05) higher levels of n-6 PUFAs than the fish oil eggs. Storage decreased (P <= 0.05) the proportions of PUFAs but increased (P <= 0.05) those of MUFAs, whereas pasteurization and hard-boiling exerted no effect (P > 0.05) on the fatty acid composition of fresh and stored eggs from both groups. In contrast, scrambling affected the fatty acid composition of fresh and stored eggs from both groups increasing (P <= 0.05) the proportions of oleic and linoleic acids, and decreasing (P <= 0.05) the proportions of the very long chain n-3 fatty acids. | en |
dc.source | Archiv Fur Geflugelkunde | en |
dc.source.uri | <Go to ISI>://WOS:000334644200006 | |
dc.subject | n-3 eggs | en |
dc.subject | n-6 eggs | en |
dc.subject | storage | en |
dc.subject | pasteurization | en |
dc.subject | hard-boiling | en |
dc.subject | scrambling | en |
dc.subject | fish oil | en |
dc.subject | sunflower oil | en |
dc.subject | CONJUGATED LINOLEIC-ACID | en |
dc.subject | LAYING HENS | en |
dc.subject | VITAMIN-E | en |
dc.subject | SENSORY EVALUATION | en |
dc.subject | LIPID OXIDATION | en |
dc.subject | MENHADEN OIL | en |
dc.subject | CHICKEN EGGS | en |
dc.subject | TABLE EGGS | en |
dc.subject | STORAGE | en |
dc.subject | YOLK | en |
dc.subject | Agriculture, Dairy & Animal Science | en |
dc.title | Effect of processing on the fatty acid composition of fresh and stored n-3 and n-6 eggs from hens fed diets supplemented with fish or sunflower oil | en |
dc.type | journalArticle | en |