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The omega‐3 fatty acid (FA) enrichment of yolk is a key means one of the main objectives to improve the nutraceutical properties of eggs. We evaluated the effect of the dietary inclusion of extruded linseed fed to laying hens on the fatty acid composition of the polar and non‐polar lipid classes of the eggs. Two groups of 36 Lohmann White Leghorn layers (65 weeks old) were each fed one of two different...
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