Articles | Volume 66, issue 1
Original study
20 Mar 2023
Original study |  | 20 Mar 2023

Improved biological value of eggs due to the addition of pomegranate seed oil to laying-hen diets

Şaziye Canan Bölükbaşı, Büşra Dumlu, and Aycan Mutlu Yağanoğlu

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Cited articles

Ahn, D. U., Sell, J. L., Jo, C., Chamruspollert, M., and Jeffrey, M.: Effect of dietary conjugated linoleic acid on the quality characteristics of chicken eggs during refrigerated storage, Poultry Sci., 78, 922–928, 1999. 
AOAC: Official Methods of Analysis of Association of Official Analytical Chemists, 17th Edn., edited by: Gaithersburg, M. D., AOAC, Washington, DC, ISBN 978-093558467-7, 2002. 
Applegate, E.: Nutritional and functional roles of eggs in the diet, J. Am. Coll. Nutr., 19, 495–498, 2000. 
Arao, K., Wang, Y. M., Inoue, N., Hirata, J., Cha, J.-Y., Nagao, K., and Yanagita, T.: Dietary effect of pomegranate seed oil rich in 9cis, 11trans, 13cis conjugated linolenic acid on lipid metabolism in obese, hyperlipidemic OLETF rats, Lipids Health Dis., 3, 24,, 2004. 
Babicz-Zielińska, E.: Role of psychological factors in food choice, Pol. J. Food Nutr. Sci., 56, 379–384, 2006. 
Short summary
The addition of 1 mL kg−1 pomegranate seed oil (PSO) to feeds improved performance. The addition of PSO had a positive effect on shelf life, and it increased punicic acid and conjugated linoleic acid (CLA) levels without reducing egg quality.