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Cited by in F6Publishing
For: Liu B, Zhou Q, Zhu J, Lin G, Yu D, Ao T. Time course of nutritional and functional property changes in egg yolk from laying hens fed docosahexaenoic acid-rich microalgae. Poult Sci 2020;99:4616-25. [PMID: 32868006 DOI: 10.1016/j.psj.2020.06.007] [Cited by in Crossref: 2] [Cited by in F6Publishing: 4] [Article Influence: 0.7] [Reference Citation Analysis]
Number Citing Articles
1 Elkin RG, El-zenary AS, Bomberger R, Haile AB, Weaver EA, Ramachandran R, Harvatine KJ. Feeding laying hens docosahexaenoic acid-rich microalgae oil at 40 g/kg diet causes hypotriglyceridemia, depresses egg production, and attenuates expression of key genes affecting hepatic triglyceride synthesis and secretion, but is rescued by dietary co-supplementation of high-oleic sunflower oil. Poultry Science 2022. [DOI: 10.1016/j.psj.2022.102318] [Reference Citation Analysis]
2 Shahid MS, Zhou S, Nie W, Wang L, Lv H, Yuan J. Phytogenic Antioxidants Prolong n-3 Fatty Acid-Enriched Eggs’ Shelf Life by Activating the Nrf-2 Pathway through Phosphorylation of MAPK. Foods 2022;11:3158. [DOI: 10.3390/foods11203158] [Reference Citation Analysis]
3 Zurak D, Slovenec P, Janječić Z, Bedeković XD, Pintar J, Kljak K. Overview on recent findings of nutritional and non-nutritional factors affecting egg yolk pigmentation. World's Poultry Science Journal. [DOI: 10.1080/00439339.2022.2046447] [Reference Citation Analysis]
4 Liu B, Jiang J, Yu D, Lin G, Xiong YL. Effects of Supplementation of Microalgae (Aurantiochytrium sp.) to Laying Hen Diets on Fatty Acid Content, Health Lipid Indices, Oxidative Stability, and Quality Attributes of Meat. Foods 2020;9:E1271. [PMID: 32927865 DOI: 10.3390/foods9091271] [Cited by in Crossref: 6] [Cited by in F6Publishing: 7] [Article Influence: 2.0] [Reference Citation Analysis]