Quantitative lipidomics reveals the changes of lipids and antioxidant capacity in egg yolk from laying hens with fatty liver hemorrhagic syndrome-Reference-Cited by-同舟云学术

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Quantitative lipidomics reveals the changes of lipids and antioxidant capacity in egg yolk from laying hens with fatty liver hemorrhagic syndrome

Published:2024-07 Issue:7 Volume:103 Page:103785
ISSN:0032-5791
Container-title:Poultry Science
language:en
Short-container-title:Poultry Science

Author:

Guo Honglei,Zhang Xinbo,You Manhua,Shen Youming,Zhang Shaobo,Li Jiefeng,He Xin,Zhao Xinghua,Ma Ning^ORCID

Publisher

Elsevier BV

Reference50 articles.

1. Egg yolk lipids: separation, characterization, and utilization;Abeyrathne;Food Sci. Biotechnol.,2022

2. Docosahexaenoic acid at the sn-2 position of structured triacylglycerols improved n-3 polyunsaturated fatty acid assimilation in tissues of hamsters;Bandarra;Nutr. Res.,2016

3. Egg phospholipids and cardiovascular health;Blesso;Nutrients,2015

4. Dihydroceramides in triglyceride-enriched VLDL are associated with nonalcoholic fatty liver disease severity in type 2 diabetes;Carlier;Cell Rep. Med.,2020

5. Lipidomics in food science;Chen;Curr. Opin. Food Sci.,2017

Cited by 1 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Coated cysteamine and choline chloride could be potential feed additives to mitigate the harmful effects of fatty liver hemorrhagic syndrome in laying hens caused by high-energy low-protein diet;Poultry Science;2024-09

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