Influence of source and percentage of fat added to diet on performance and fatty acid composition of egg yolks of two strains of laying hens.


We conducted a trial to study the influence of strain of hen (white vs. brown) and source and percentage of added fat to diet on productive performance and fatty acid (FA) profile of the egg yolk. There were nine dietary treatments: a control diet without added fat and eight diets arranged as a 2 x 4 factorial (5 vs. 10% added tallow, olive, soy, or linseed… (More)


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