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Erin M. Goldberg, Donna Ryland, Robert A. Gibson, Michel Aliani and James D. House Designer laying hen diets to improve egg fatty acid profile and maintain sensory quality Food Science & Nutrition 1

Version of Record online: 13 JUN 2013 | DOI: 10.1002/fsn3.47

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The fatty acid composition of eggs is influenced by dietary lipid composition. Altering the ratio of saturated to unsaturated fatty acids, and changing the nature of the dietary unsaturated fatty acids will influence the accumulation of long-chain omega-3 fatty acids into eggs without negatively impacting sensory properties.

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