Influence of free fatty acid content and degree of fat saturation in laying hen diets on egg quality, yolk fatty acid profile, and cholesterol content

The aim of the present study was to evaluate the effect of dietary free fatty acid (FFA) content and the degree of saturation on egg quality, yolk fatty acid (FA) profile, and yolk cholesterol content. For a 15-wk period, a total of 144 laying hens (19-wk-old) were randomly assigned to 8 treatments...

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Detalles Bibliográficos
Autores principales: Palomar, M., Soler, M.D., Tres, A., Barroeta, A.C., Muñoz-Núñez, M., Garcés-Narro, C.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2022
Materias:
PROCESSING AND PRODUCT
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9640310/
https://www.ncbi.nlm.nih.gov/pubmed/36334471
http://dx.doi.org/10.1016/j.psj.2022.102236

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9640310/
https://www.ncbi.nlm.nih.gov/pubmed/36334471
http://dx.doi.org/10.1016/j.psj.2022.102236

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