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Reducing shell egg cholesterol content. II. Review of approaches utilizing non-nutritive dietary factors or pharmacological agents and an examination of emerging strategies

Pages 5-32 | Received 09 Jan 2006, Accepted 13 Jul 2006, Published online: 23 Sep 2019

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Gema Puertas & Manuel Vázquez. (2019) Advances in techniques for reducing cholesterol in egg yolk: A review. Critical Reviews in Food Science and Nutrition 59:14, pages 2276-2286.
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X. L. Li, W. L. He, Z. B. Wang & T. S. Xu. (2016) Effects of Chinese herbal mixture on performance, egg quality and blood biochemical parameters of laying hens. Journal of Animal Physiology and Animal Nutrition 100:6, pages 1041-1049.
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Vito Laudadio, Edmondo Ceci, Nunzia M B Lastella & Vincenzo Tufarelli. (2015) Dietary high-polyphenols extra-virgin olive oil is effective in reducing cholesterol content in eggs. Lipids in Health and Disease 14:1.
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Waldemar Ternes & Astrid Drotleff. 2010. Chemical, Biological, and Functional Aspects of Food Lipids, Second Edition. Chemical, Biological, and Functional Aspects of Food Lipids, Second Edition 341 382 .
Yuan Ren, Jianping Wu & Robert Renema. 2010. Handbook of Poultry Science and Technology. Handbook of Poultry Science and Technology 533 578 .
R.G. Elkin & E.S. Lorenz. (2009) Feeding laying hens a bioavailable soy sterol mixture fails to enrich their eggs with phytosterols or elicit egg yolk compositional changes. Poultry Science 88:1, pages 152-158.
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R. Aydin, M. Karaman, T. Cicek & H. Yardibi. (2008) Black Cumin (Nigella sativa L.) Supplementation into the Diet of the Laying Hen Positively Influences Egg Yield Parameters, Shell Quality, and Decreases Egg Cholesterol. Poultry Science 87:12, pages 2590-2595.
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R.G. ELKIN. (2007) Reducing shell egg cholesterol content. I. Overview, genetic approaches, and nutritional strategies. World's Poultry Science Journal 62:04, pages 665-687.
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