Effect of using different oils and fats in the diet of laying hens on egg content of fatty acids and cholesterol
published by Aِl-Baath University
in 2017
in
and research's language is
العربية
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Abstract in English
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.
References used
Ahn, D. U. Sunwoo, H. H. Wolfe, F. H. and. Sim J. S. (1995). Effects of dietary α-linolenic acid and strain of hen on the fatty acid composition, storage ability, and flavor characteristics of chicken eggs. Poultry Sci. 74:1540–1547
Ayerza, R., and W. Coates. (1999). An ω-3 fatty acids enriched chia diet: Influence on egg fatty acid composition, cholesterol and oil content. Can. J. Anim. Sci. 79:53–58
Balevi, T. and Coskun, B. (2000). Effects of some dietary oils on performance and fatty acid composition of eggs in layers Revue Méd. Vét. 151, 8-9, 847-854