Effects of Dietary Fats or Oils Supplementations on Fatty Acid Composition of Yolk of Brown Eggs

Basit Öğe Kaydı
dc.contributor.authorParlat, Sinan Sefa
dc.contributor.authorÇitil, Özcan Barış
dc.contributor.authorYıldırım, İskender
dc.date.accessioned2020-03-26T17:48:09Z
dc.date.available2020-03-26T17:48:09Z
dc.date.issued2010
dc.departmentSelçuk Üniversitesien_US
dc.description.abstractIn this study, 140 ATAK-S brown egg layers were used. They were divided into 7 groups, each including 20 hens. The diets of the groups were 3 % soybean oil, sunflower oil, corn oil, palm oil, sufflower oil, sheep's tallow fat and sheep's fail fat, respectively. The fatty acid compositions of brown egg yolk were determined using gas chromatography. Twenty seven different fatty acids were determinated in the compositions of brown egg yolk. At the end of experiment, while the lowest total polyunsaturated fatty acid (PUFA) level was found in sunflower oil group's egg yolk, the highest level was found in sheep's tail fat groups. It was shown that the fatty acid profile played an important role on fatty acid composition of egg yolks. Supplemental soybean oil increased the concentration of omega-3 of egg yolk (2.14 %).en_US
dc.identifier.endpage1452en_US
dc.identifier.issn0970-7077en_US
dc.identifier.issn0975-427Xen_US
dc.identifier.issue2en_US
dc.identifier.scopusqualityQ4en_US
dc.identifier.startpage1445en_US
dc.identifier.urihttps://hdl.handle.net/20.500.12395/24835
dc.identifier.volume22en_US
dc.identifier.wosWOS:000274581600092en_US
dc.identifier.wosqualityQ4en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.institutionauthorParlat, Sinan Sefa
dc.institutionauthorÇitil, Özcan Barış
dc.institutionauthorYıldırım, İskender
dc.language.isoenen_US
dc.publisherASIAN JOURNAL OF CHEMISTRYen_US
dc.relation.ispartofASIAN JOURNAL OF CHEMISTRYen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.selcuk20240510_oaigen_US
dc.subjectEggen_US
dc.subjectFatty acid compositionen_US
dc.subjectomega-3 Fatty aciden_US
dc.titleEffects of Dietary Fats or Oils Supplementations on Fatty Acid Composition of Yolk of Brown Eggsen_US
dc.typeArticleen_US

Dosyalar

Orijinal paket
Listeleniyor 1 - 1 / 1
Küçük Resim
İsim:
4835.pdf
Boyut:
364.08 KB
Biçim:
Adobe Portable Document Format
Açıklama:
Makale Dosyası
İndir

Koleksiyon

WoS İndeksli Yayınlar Koleksiyonu
Scopus İndeksli Yayınlar Koleksiyonu