[1] BREWER M S,VEGA J D.Detectable odor thresholds of selected lipid oxidation compounds in a meat model system[J].Journal of Food Science,1995,60(3):592-595.

[2] 冯月超,刘美玉,任发政,等.不同蛋黄组分对蛋黄风味的影响[J].食品科学:基础研究,2006,27(12):58-61.
[3] 冯月超,刘美玉,任发政.热处理对鸡蛋黄挥发性风味成分的影响[J].肉类研究,2006(10):31-33.
[4] 张蕾旻.不同类型鸡蛋挥发性成分的比较分析[D].硕士学位论文.武汉:华中农业大学,2012:28-34.
[5] MACLEOD A J,CAVE S J.Volatile flavour components of eggs[J].Journal of the Science of Food and Agriculture,1975,26(3):351-360.

[6] KOEHLER H H,BEARSE G E.Egg flavor quality as affected by fish meals or fish oils in laying rations[J].Poultry Science,1975,54(3):881-889.

[7] GRIFFITHS N M,LAND D G,HOBSON-FROHOCK A.Trimethylamine and egg taint[J].British Poultry Science,1979,20(6):555-558.

[8] 王晶.
FMO3基因型和胆碱对鸡蛋三甲胺含量影响的研究[D].博士学位论文.哈尔滨:东北农业大学,2011:19.
[9] WAKELING D E.A fishy taint in eggs:interaction between fishmeal diets and strain of bird[J].British Poultry Science,1982,23(2):89-93.

[10] HOLDAS A,MAY K N.Fish oil and fishy flavor of eggs and carcasses of hens[J].Poultry Science,1966,45(6):1405-1407.

[11] HAMMERSHOJ M.Effects of dietary fish oil with natural content of carotenoids on fatty acid composition,n-3 fatty acid content,yolkcolour and egg quality of hen eggs[J].Archiv für Geflugelkunde,1995,59(3):189-197.

[12] BARCLAY W,ABRIL R,ABRIL P,et al.Production of docosahexaenoic acid from microalgae and its benefits for use in animal feeds[J].World Review in Nutrition and Dietetics,1998,83: 61-76.
[13] WOODS V B,FEARON A M.Dietary sources of unsaturated fatty acids for animals and their transfer into meat,milk and eggs:a review[J].Livestock Science,2009,126(1/2/3):1-20.
[14] GONZALEZ-ESQUERRA R,LEESON S.Effect of feeding hens regular or deodorized menhaden oil on production parameters,yolk fatty acid profile and sensory quality of eggs[J].Poultry Science,2000,79(11):1597-1602.

[15] VERCELLOTTI J R,St ANGELO A J,SPANIER A M.Lipid oxidation in foods:an overview[C]//ACS Symposium Series-American Chemical Society,New Orleans,1992:51.
[16] LAWLOR J B,GAUDETTE N,DICKSON T,et al.Fatty acid profile and sensory characteristics of table eggs from laying hens fed diets containing microencapsulated fish oil[J].Animal Feed Science and Technology,2010,156(3/4):97-103.
[17] PARPINELLO G P,MELUZZI A,SIRRI F,et al.Sensory evaluation of egg products and eggs laid from hens fed diets with different fatty acid composition and supplemented with antioxidants[J].Food Research International,2006,39(1):47-52.

[18] MAZALLI M R,BRAGAGNOLO N.Increase of cholesterol oxidation and decrease of pufa as a result of thermal processing and storage in eggs enriched with n-3 fatty acids[J].Journal of Agricultural and Food Chemistry,2009,57(11):5028-5034.

[19] KOO N S,WANG S G,PARK J M.Change of fatty acid content in egg yolk oil of various chicken eggs during storage[J].International Journal of Food Sciences and Nutrition,2002,(31):184-188.
[20] NAHTIGAL B,SMIDOVNIK A,GOLC-WONDRA A.Determination of fatty acids in ordinary and omega-enriched eggs,prepared in four different ways:raw,boiled for 3 and 8 minutes and fried,old 3/7 days and after 4 weeks of storage[J].Czech Journal of Food Science,2000,18:138-141.
[21] PEARSON A W,BUTLER E J,CURTIS R F,et al.Rapeseed meal and egg taint:demonstration of the metabolic defect in male and female chicks[J].The Veterinary Record,1979,104(14):318-319.

[22] OVERFIELD N D,ELSON H A.Dietary rapeseed meal and the incidence of tainted eggs[J].British Poultry Science,1975,16(2):213-217.

[23] HOBSON-FROHOCK A,FENWICK R G,LAND D G,et al.Rapeseed meal and egg taint[J].British Poultry Science,1975,16(2):219-222.

[24] 钮琰星.菜粕芥子碱降解及其作用机理研究[D].博士学位论文.武汉:中国农业科学院,2013:4.
[25] WARD A K.Genetic and dietary interactions of fishy-egg taint in brown-shelled laying hens[D].Master Thesis.Saskatoon:University of Saskatchewan,2008:42-46.
[26] GOH Y K,CLANDININ D R,ROBBLEE A R,et al.The effect of level of sinapine in a laying ration on the incidence of fishy odor in eggs from brown-shelled egg layers[J].Canadian Journal of Animal Science,1979,59(2):313-316.

[27] KHAJALI F,SLOMINSKI B A.Factors that affect the nutritive value of canola meal for poultry[J].Poultry Science,2012,91(10):2564-2575.

[28] FENWICK G R,PEARSON A W,GREENWOOD N M,et al.Rapeseed meal tannins and egg taint[J].Animal Feed Science and Technology,1981,6(4):421-431.

[29] KRETZSCHMAR K,DÄNICKE S,SCHMUTZ M,et al.Interactions of flavin containing monooxygenase 3 (
FMO3) genotype and feeding of choline and rapeseed cake on the trimethylamine (TMA) content in egg yolks of laying hens[J].Archives of Animal Nutrition,2009,63(3):173-187.

[30] GOLDBERG E M,GAKHAR N,RYLAND D,et al.Fatty acid profile and sensory characteristics of table eggs from laying hens fed hempseed and hempseed oil[J].Journal of Food Science,2012,77(4):S153-S160.
[31] WARREN M W,LARICK D K,BALL H R.Volatiles and sensory characteristics of cooked egg yolk,white and their combinations[J].Journal of Food Science,1995,60(1):79-84.

[32] HERBER-MCNEILL S M,VAN ELSWYK M E.Dietary marine algae maintains egg consumer acceptability while enhancing yolk color[J].Poultry Science,1998,77(3):493-496.

[33] JIANG Z,AHN D U,LADNER L,et al.Influence of feeding full-fat flax and sunflower seeds on internal and sensory qualities of eggs[J].Poultry Science,1992,71(2):378-382.

[34] SCHEIDELER S E,FRONING G,CUPPETT S.Studies of consumer acceptance of high omega-3 fatty acid-enriched eggs[J].The Journal of Applied Poultry Research,1997,6(2):137-146.

[35] ELSWYK M E,DAWSON P L,SAMS A R.Dietary menhaden oil influences sensory characteristics and headspace volatiles of shell eggs[J].Journal of Food Science,1995,60(1):85-89.

[36] HAYAT Z,CHERIAN G,PASHA T N,et al.Sensory evaluation and consumer acceptance of eggs from hens fed flax seed and 2 different antioxidants[J].Poultry Science,2010,89(10):2293-2298.

[37] HAYAT Z,CHERIAN G,PASHA T N,et al.Oxidative stability and lipid components of eggs from flax-fed hens:effect of dietary antioxidants and storage[J].Poultry Science,2010,89(6):1285-1292.

[38] GALOBART J,BARROETA A C,BAUCELLS M D,et al.Effect of dietary supplementation with rosemary extract and α-tocopheryl acetate on lipid oxidation in eggs enriched with ω-3-fatty acids[J].Poultry Science,2001,80(4):460-467.

[39] LEESON S,CASTON L,MACLAURIN T.Organoleptic evaluation of eggs produced by laying hens fed diets containing graded levels of flaxseed and vitamin E[J].Poultry Science,1998,77(9):1436-1440.

[40] CHEN J Y,LATSHAW J D,LEE H O,et al.α-tocopherol content and oxidative stability of egg yolk as related to dietary α-tocopherol[J].Journal of Food Science,1998,63(5):919-922.

[41] BOTSOGLOU N A,YANNAKOPOULOS A L,FLETOURIS D J,et al.Effect of dietary thyme on the oxidative stability of egg yolk[J].Journal of Agricultural and Food Chemistry,1997,45(10):3711-3716.

[42] LOPEZ-BOTE C J,GRAY J I,GOMAA E A,et al.Effect of dietary administration of oil extracts from rosemary and sage on lipid oxidation in broiler meat[J].British Poultry Science,1998,39(2):235-240.

[43] RADWAN N L,HASSAN R A,QOTA E M,et al.Effect of natural antioxidant on oxidative stability of eggs and productive and reproductive performance of laying hens[J].International Journal of Poultry Science,2008,7(2):134-150.