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گواهی نمایه سازی مقاله INFLUENCE OF FAT SOURCE AND SUPPLEMENTATION OF THE DIET WITH VITAMIN E ON YOLK PHOSPHOLIPID FRACTIONS AND POSITIONAL FATTY ACID PROFILES OF EGG YOLK

عنوان مقاله: INFLUENCE OF FAT SOURCE AND SUPPLEMENTATION OF THE DIET WITH VITAMIN E ON YOLK PHOSPHOLIPID FRACTIONS AND POSITIONAL FATTY ACID PROFILES OF EGG YOLK
شناسه (COI) مقاله: NIAC01_228
منتشر شده در اولین کنفرانس بین المللی ایده های نو در کشاورزی در سال ۱۳۹۲
مشخصات نویسندگان مقاله:

Hossein Irandoust - Department of Animal Sciences, Institute of Applied Scientific Higher Education of Agriculture, Isfahan, 8415683111, Iran
Grzegorz Kiełbowicz - Department of Chemistry, Wrocław University of Environmental and Life Sciences, Wrocław 50-375, Poland
Łukasz Bobak - Department of Animal Products Technology and Quality Management, Wrocław University of Environmental and Life Sciences, Wrocław 51-630, Poland
Tadeusz Trziszka - Department of Animal Products Technology and Quality Management, Wrocław University of Environmental and Life Sciences, Wrocław 51-630, Poland

خلاصه مقاله:
An experiment (Exp.) was conducted to determine the influence of refined soybean oil (SBO), recycled soybean oil (RSO), and acidulated soybean oil soapstocks (ASO) and the effects of inclusion of vitamin E in diets containing 3.5% of these soy oils on yolk phospholipid fractions and positional fatty acid profiles. In this Exp. there were 6 treatments arranged factorially with 3 oil sources (SBO, RSO, and ASO), and two levels of vitamin E (0 vs. 250 mg/kg). Results showed the soy oil source and vitamin E supplementation affected the content and positional FA profile of the PL fractions.

کلمات کلیدی:
soy oil sources, vitamin E, yolk phospholipid fraction, positional fatty acid profiles

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