Comparison of fatty acid, cholesterol, vitamin A and E composition, and trans fats in eggs from brown and white egg strains that were molted or nonmolted.

Anderson, Kenneth E

Comparison of fatty acid, cholesterol, vitamin A and E composition, and trans fats in eggs from brown and white egg strains that were molted or nonmolted. [electronic resource] - Poultry science Dec 2013 - 3259-65 p. digital

Publication Type: Comparative Study; Journal Article; Research Support, Non-U.S. Gov't

0032-5791

10.3382/ps.2013-03377 doi


Animal Husbandry
Animals
Chickens--genetics
Cholesterol--metabolism
Eggs--analysis
Fatty Acids--metabolism
Female
Molting
Nutrition Assessment
Pigmentation
United States
Vitamins--metabolism