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P. Bovet, D. Faeh, G. Madeleine, B. Viswanathan and F. Paccaud, “Decrease in Blood Triglycerides Associated with the Consumption of Eggs of Hens Fed with Food Supplemented with Fish Oil,” Nutrition, Metabolism and Cardiovascular Diseases, Vol. 17, No. 4, 2007, pp. 280-287.
doi:10.1016/j.numecd.2005.12.010

has been cited by the following article:

• TITLE: Effect of Time and Fatty Acid Composition in Eggs of White Leghorn Hens Supplemented with Tuna Oil

  AUTHORS: Jesus Eduardo Morales-Barrera, Mariano Jesus Gonzalez-Alcorta, Rosa Maria Castillo-Dominguez, Omar Francisco Prado-Rebolledo, Jose Luis Vazquez, Xochitl Hernandez-Velasco, Guillermo Tellez, Anita Menconi, Billy Marshal Hargis, Silvia Carrillo-Dominguez

  KEYWORDS: Egg Enrichment; Laying Hens; n-3 Fatty Acids; Tuna Oil

  JOURNAL NAME: Food and Nutrition Sciences, Vol.4 No.9A, August 21, 2013

  ABSTRACT: The study evaluated the effect of time and fatty acid (FA) composition in eggs of laying hens supplemented with tuna oil (TO). Two hundred White Leghorn hens 30-week were divided into 5 treatments with 4 replicates of 10 birds each. Treatments were assigned randomly and consisted of 0%, 0.75%, 1.50%, 2.25% and 3% TO in commercial sorghum-soybean meal diets, in which the soybean oil was partially replaced. The experiment was conducted for 90 days. At days 28, 56 and 84 of the experiment, 10 eggs per replicate were collected for chemical analysis. Feed intake, egg production rate, egg weight, and feed conversion were not influenced by dietary treatment. FA content was significantly altered (P