Effect of dietary supplementation of gallic acid and linoleic acid mixture or their synthetic salt on egg quality

► Gallic acid and linoleic acid was chemically synthesized and proved its biological functions including antioxidative, anti-inflammatory, and others. ► A synthetic salt of gallic acid and linoleic acid (NGL) was developed to provide solubility and convenience. ► A dietary supplementation of NGL (0....

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Veröffentlicht in:	Food chemistry 2011-12, Vol.129 (3), p.822-829
Hauptverfasser:	Jung, Samooel, Han, Byung Hee, Nam, Kichang, Ahn, Dong U., Lee, Jun Heon, Jo, Cheorun
Format:	Artikel
Sprache:	eng
Schlagworte:	antioxidant activity Antioxidative potential Biological and medical sciences Cholesterol Egg egg albumen Egg and egg product industries egg quality egg yolk egg yolk composition fatty acid composition feed supplements Feeding. Feeding behavior Food industries Fundamental and applied biological sciences. Psychology Gallic acid hen feeding laying hens laying performance Linoleic acid polyunsaturated fatty acids salts sodium thiobarbituric acid-reactive substances Vertebrates: anatomy and physiology, studies on body, several organs or systems
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