Olive Cake and Barley Malt Rootlets in Hen Diets to Improve Egg Lipids and Fatty Acids
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Abstract:
The aim of the present study was to investigate the possibility of improving egg lipids and fatty acids composition of laying hens through inclusion of olive cake plus barley malt rootlets in the diets. Seventy, 54-week-old, Lohman laying hens were fed for a 12 weeks laying period on 3 iso-caloric and iso-nitrogenous diets contained 0 (control), 28.5 g olive cake (OC) + 25.5 g barley malt rootlets (BMR), 28.5 g OC + 51.1 g BMR, 57.0 g OC + 25.5 g BMR or 57.0 g OC + 51.1 g BMR per kg. All the tested diets decreased plasma cholesterol (P
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Journal title
volume 2 issue 4
pages 383- 389
publication date 2012-12-01
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