Influence of dietary fat sources and conjugated fatty acid on egg quality, yolk cholesterol, and yolk fatty acid composition of laying hens

Influence of dietary fat sources and conjugated fatty acid on egg quality, yolk cholesterol, and yolk fatty acid composition of laying hens

ABSTRACT This study was conducted to investigate the effects of dietary fats (tallow [TO] or linseed oil [LO]) or conjugated linoleic acid (CLA), singly or in combination, on laying performance, yolk lipids, and fatty acid composition of egg yolks. Three hundred 50-week-old laying hens were given on...

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Bibliographic Details
Main Authors: Moung-Cheul Keum, Byoung-Ki An, Kyoung-Hoon Shin, Kyung-Woo Lee
Format: Article
Language:English
Published: Sociedade Brasileira de Zootecnia 2018-07-01
Series:Revista Brasileira de Zootecnia
Subjects:
lipid metabolism
linseed oil
ω-3 fatty acids
Online Access:http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-35982018000100521&lng=en&tlng=en

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