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Manipulating the fatty acid composition of poultry meat and eggs for the health conscious consumer

Pamela S. HargisDepartment of Poultry Science, Texas Agricultural Experiment Station, The Texas A&M University SystemCollege Station, Texas77843-2472, USA
&
Mary E. Van ElswykDepartment of Poultry Science, Texas Agricultural Experiment Station, The Texas A&M University SystemCollege Station, Texas77843-2472, USA
Pages 251-264 | Published online: 23 Sep 2019

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H. Al-Khalifa. (2015) Production of added-value poultry meat: enrichment with n-3 polyunsaturated fatty acids. World's Poultry Science Journal 71:2, pages 319-326.
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LD Woolley, CLW Jones & PJ Britz. (2010) Effect of dietary protein to energy ratio on growth and nitrogenous waste production of cultured dusky kob Argyrosomus japonicus. African Journal of Marine Science 32:3, pages 625-631.
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Ricard Bou, Rafael Codony, Alba Tres, EricA. Decker & Francesc Guardiola. (2009) Dietary Strategies to Improve Nutritional Value, Oxidative Stability, and Sensory Properties of Poultry Products. Critical Reviews in Food Science and Nutrition 49:9, pages 800-822.
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N.A. Botsoglou, P. Florou-Paneri, E. Christaki, D.J. Fletouris & A.B. Spais. (2002) Effect of dietary oregano essential oil on performance of chickens and on iron-induced lipid oxidation of breast, thigh and abdominal fat tissues. British Poultry Science 43:2, pages 223-230.
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. (2000) SPRING MEETING OF THE WPSA (UK BRANCH). British Poultry Science 41:5, pages 667-707.
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Mary E. Van Elswyk. (1997) Nutritional and physiological effects of flax seed in diets for laying fowl. World's Poultry Science Journal 53:3, pages 253-264.
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C.O. Leskanich & R.C. Noble. (1997) Manipulation of the n-3 polyunsaturated fatty acid composition of avian eggs and meat. World's Poultry Science Journal 53:2, pages 155-183.
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