The effect of dietary conjugated linoleic acid on egg yolk fatty acids and hatchability in Japanese quail
نویسندگان
چکیده
منابع مشابه
Effect of dietary conjugated linoleic acid on the composition of egg yolk lipids.
Forty-eight 27-wk-old White Leghorn hens were assigned randomly to four diets containing 0, 1.25, 2.5, or 5.0% conjugated linoleic acid (CLA). Hens were fed the CLA diets for 2 wk before eggs were collected for the study. Classes of egg yolk lipids were separated, and fatty acid concentrations in total lipid, triglyceride (TG), phosphatidylethanolamine (PE), and phosphatidylcholine (PC) were an...
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ژورنال
عنوان ژورنال: Poultry Science
سال: 2004
ISSN: 0032-5791
DOI: 10.1093/ps/83.12.2016