A comparative study on quality, proximate composition and cholesterol content of eggs and meat in Fayoumi and commercial White Leghorn chickens

A comparative study on quality, proximate composition and cholesterol content of eggs and meat in Fayoumi and commercial White Leghorn chickens

The present study was conducted at Poultry Research Institute, Rawalpindi (Pakistan) with the objective of evaluating egg quality, proximate composition and cholesterol content of eggs and meat in Fayoumi (FAY) and commercial (Nick chick) White Leghorn (WLH) breeds of chickens. For this purpose, 64...

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Bibliographic Details
Main Authors: Salma Abdul Rehman, Shamim Akhter, Sohail Hassan Khan, Muhammad Ashraf Anjum
Format: Article
Language:English
Published: Taylor & Francis Group 2016-12-01
Series:Cogent Food & Agriculture
Subjects:
egg quality
meat quality
composition of eggs
composition of meat
Online Access:http://dx.doi.org/10.1080/23311932.2016.1195539

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