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Differences in the ω3 Fatty Acid Contents in Pond-Reared and Wild Fish and Shellfish

✍ Scribed by P. CHANMUGAM; M. BOUDREAU; D.H. HWANG

Book ID
108811646
Publisher
Institute of Food Technologists
Year
1986
Tongue
English
Weight
288 KB
Volume
51
Category
Article
ISSN
0022-1147

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## Abstract The influences of dietary supplementation with α‐tocopheryl acetate (α‐TA) and of processing (by hard‐boiling and scrambling) of eggs enriched with ω3 fatty acids, either very long‐chain ω3 polyunsaturated fatty acids (VLC ω3 PUFAs) or linolenic acid (LNA), on fatty acid composition, α‐