Effect of using different oils and fats on laying hens performance and metabolizable energy


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

AECL. (Australian Egg Corporation Limited) (2005). Annual Report. Sydney: AECL
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

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