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 fee
d 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.
The aim of this research was studying effects of traditional heat treatments
used in hen egg preparing in nutrient compounds content and nutrient value.
This research was conducted in internal trade and consumer protection
directorate laboratories.
