Protracted volitional spawning of pinfish Lagodon rhomboides and changes in egg quality and fatty-acid composition throughout the spawning season

2017 ◽  
Vol 91 (3) ◽  
pp. 806-817 ◽  
Author(s):  
J. S. Broach ◽  
C. L. Ohs ◽  
N. E. Breen
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Acid Composition ◽  
Egg Quality ◽  
Spawning Season ◽  
Lagodon Rhomboides

Influence of broodstock gilthead seabream (Sparus aurata L.) dietary fatty acids on egg quality and egg fatty acid composition throughout the spawning season

Aquaculture ◽  
1999 ◽  
Vol 170 (3-4) ◽  
pp. 323-336 ◽  
Author(s):  
Eduardo Almansa ◽  
Ma.José Pérez ◽  
Juana Rosa Cejas ◽  
Pilar Badı́a ◽  
José Enrique Villamandos ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Acid Composition ◽  
Egg Quality ◽  
Sparus Aurata ◽  
Dietary Fatty Acids ◽  
Spawning Season ◽  
Gilthead Seabream

scholarly journals Oocyte and egg quality indicators in European eel: Lipid droplet coalescence and fatty acid composition

Aquaculture ◽  
2018 ◽  
Vol 496 ◽  
pp. 30-38 ◽  
Author(s):  
Filipa F.G. da Silva ◽  
Charlotte Jacobsen ◽  
Elin Kjørsvik ◽  
Josianne G. Støttrup ◽  
Jonna Tomkiewicz
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Quality Indicators ◽  
Acid Composition ◽  
Lipid Droplet ◽  
Egg Quality ◽  
European Eel ◽  
Droplet Coalescence

Effects of supplementing layer hen diets with selenium and vitamin E on egg quality, lipid oxidation and fatty acid composition during storage

2008 ◽  
Vol 88 (3) ◽  
pp. 475-483 ◽  
Author(s):  
Maziar Mohiti-Asli ◽  
Farid Shariatmadari ◽  
Houshang Lotfollahian ◽  
Mohamad Taghi Mazuji
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Vitamin E ◽  
Acid Composition ◽  
Egg Quality ◽  
Basal Diet ◽  
Quality Parameters ◽  
Control Group ◽  
Selenium Yeast ◽  
Organic Selenium

A 7-wk trial was carried out to investigate the effect of vitamin E and inorganic and organic selenium added to hens' diet on quality and lipid stability of eggs during storage. One hundred forty-four Hy-Line W-36 hens (63-wk of age) were divided into six equal groups. Five groups received a basal diet supplemented with 0.4 mg kg-1 sodium selenite or selenium yeast, 200 mg kg-1 vitamin E or a combination of selenium and vitamin E; whereas the control group received no supplementation. Hen production was assessed daily and fresh egg quality parameters were determined every 2 wk. Eggs were stored under different conditions (4°C, 23–27°C or 31°C) for 14 d. Eggs were analyzed for quality characteristics, egg component weight, Malondialdehyde values as a secondary oxidation product and yolk fatty acid (FA) composition. The performance of the hens and egg weights were not affected either by the source of the selenium or by the vitamin E. The inclusion of selenium or vitamin E in the diet significantly increased their concentrations in the egg. The supplemented diets also improved egg quality, oxidative stability and fatty acid composition during storage. Key words: Vitamin E, selenium, lipid peroxidation, egg fatty acid composition, storage

Total lipid and fatty acid composition of brill eggs Scophthalmus rhombus L. relationship between lipid composition and egg quality

2010 ◽  
Vol 42 (7) ◽  
pp. 1011-1025 ◽  
Author(s):  
Ismael Hachero Cruzado ◽  
Marcelino Herrera ◽  
Daniel Quintana ◽  
Ana Rodiles ◽  
José I. Navas ◽  
...  
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Acid Composition ◽  
Total Lipid ◽  
Lipid Composition ◽  
Egg Quality
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