Effects of free-fatty-acid content and saturation degree of the dietary oil sources on lipid-class content and fatty-acid digestibility along the gastrointestinal tract in broilers from 22 to 37 days of age

The aim of the present study is to assess the effect of the free-fatty-acid (FFA) content and saturation degree of dietary fat (added at 6%) on the fatty-acid (FA) digestibility and lipid-class content along the gastrointestinal tract and excreta in broilers from 22 to 37 d of age. This is essential...

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Detalles Bibliográficos
Autores principales: Rodriguez-Sanchez, R., Tres, A., Sala, R., Soler, M.D., Guardiola, F., Barroeta, A.C.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2021
Materias:
METABOLISM AND NUTRITION
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8313834/
https://www.ncbi.nlm.nih.gov/pubmed/34273649
http://dx.doi.org/10.1016/j.psj.2021.101261

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8313834/
https://www.ncbi.nlm.nih.gov/pubmed/34273649
http://dx.doi.org/10.1016/j.psj.2021.101261

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