Articles | Volume 59, issue 2
https://doi.org/10.5194/aab-59-183-2016
https://doi.org/10.5194/aab-59-183-2016
Original study
 | 
18 Apr 2016
Original study |  | 18 Apr 2016

Improving the fatty acid profile in egg yolk through the use of hempseed (Cannabis sativa), ginger (Zingiber officinale), and turmeric (Curcuma longa) in the diet of Hy-Line White Leghorns

Tausif Raza, Naila Chand, Rifat Ullah Khan, Muhammad Suhaib Shahid, and Alaeldein M. Abudabos

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Cited articles

Ahn, D. U., Sunwoo, H. H., Wolfe, F. H., and Sim, J. S.: Effects of Dietary Alpha-Linolenic Acid and Strain of Hen on the Fatty-Acid Composition, Storage Stability, and Flavor Characteristics of Chicken Eggs, Poultry Sci., 74, 1540–1547, 1995.
Ammon, H. P. T. and Wahl, M. A.: Pharmacology of Curcuma longa, Planta Med., 57, 1–7, 1991.
Ayerza, R. and Coates, W.: An ω-3 fatty acid enriched chia diet: Influence on egg fatty acid composition, cholesterol and oil content, Can. J. Anim. Sci., 79, 53–58, 1999.
Baucells, M. D., Crespo, N., Barroeta, A. C., Lopez-Ferrer, S., and Grashorn, M. A.: Incorporation of different polyunsaturated fatty acids into eggs, Poultry Sci., 79, 51–59, 2000.
Callaway, J. C.: Hemp seed as a nutritional resource: An overview, Euphytica, 140, 65–72, 2004.