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