Effect of using different oils and fats in the diet of laying hens on egg content of fatty acids and cholesterol

The experiment was conducted on 24 brown laying hens at 30 weeks old and were randomly assigned to four groups, each consisting of six laying hens and put in individual cages stacked in accordance with the battery system in the unit of poultry feed at the Faculty of Veterinary Medicine, University of Hama, in order to study the effect of different types of oil and fat on performance, apparent and true metabolizable energy, and apparent and true fats digestibility.