Influence of free fatty acid content and degree of fat saturation on production performance, nutrient digestibility, and intestinal morphology of laying hens

This study was conducted to evaluate the effects of dietary free fatty acid (FFA) content and degree of fat saturation on production performance, lipid and calcium digestibility, and intestinal function of laying hens. For a 15-week period, a total of 144 laying hens (19 weeks old) were randomly ass...

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Detalles Bibliográficos
Autores principales: Palomar, María, Garcés-Narro, Carlos, Piquer, Olga, Sala, Roser, Tres, Alba, García-Bautista, José A., Soler, María D.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: KeAi Publishing 2023
Materias:
Original Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10184043/
https://www.ncbi.nlm.nih.gov/pubmed/37197305
http://dx.doi.org/10.1016/j.aninu.2023.03.002

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10184043/
https://www.ncbi.nlm.nih.gov/pubmed/37197305
http://dx.doi.org/10.1016/j.aninu.2023.03.002

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