Modification of egg yolk fatty acids profile by using different oil sources.

Volume: 6, Issue: 2, Pages: 137 - 41
Published: Jan 1, 2015
Abstract
The study was conducted to evaluate the effects of different dietary oil sources supplementation on laying hens' performance and fatty acids profile of egg yolks. Seventy-two 23-week-old laying hens (Tetra-SL) divided into six experimental diets (four replicates and three birds per replication) in a completely randomized design for nine weeks. Experimental diets were included: 1) control (no oil), 2) 3.00% fish oil, 3) 3.00% olive oil, 4) 3.00%...
Paper Details
Title
Modification of egg yolk fatty acids profile by using different oil sources.
Published Date
Jan 1, 2015
Journal
Volume
6
Issue
2
Pages
137 - 41
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