Comparative analysis of nutrient content and energy of eggs from different chicken genotypes.
Ginka A AntovaVasko T GerzilovZhana Y PetkovaVeselina N BonchevaIvelina N BozhichkovaDimo St PenkovPetar B PetrovPublished in: Journal of the science of food and agriculture (2019)
Small variations in the chemical composition of eggs from seven different genotypes were observed. Significant differences in the fatty acid compositions of the main classes of phospholipids and the triacylglycerol fraction were established. © 2019 Society of Chemical Industry.
Keyphrases