Influence of source and percentage of fat added to diet on performance and fatty acid composition of egg yolks of two strains of laying hens

Poultry Science

Volumn 80, Issue 8, 2001, Pages 1171-1179

  Grobas, S ^a   Mendez J ^b   Lazaro R ^a   De Blas, C ^a   Mateos, G G ^a  

^a UNIVERSIDAD POLITÉCNICA DE MADRID   (Spain)

^b Sociedad Cooperativa Limitada ^*  (Spain)

Author keywords

Dietary fat; Egg yolk; Fatty acid profile; Laying hen strain

Indexed keywords

DOCOSAHEXAENOIC ACID; FATTY ACID; LINSEED OIL;

ANALYSIS OF VARIANCE; ANIMAL; ARTICLE; CHEMISTRY; CHICKEN; DOSE RESPONSE; DRUG EFFECT; EGG; EGG LAYING; EGG YOLK; FAT INTAKE; FEMALE; GENETICS; METABOLISM; PHYSIOLOGY; RANDOMIZATION; STANDARD;

ANALYSIS OF VARIANCE; ANIMALS; CHICKENS; DIETARY FATS; DOCOSAHEXAENOIC ACIDS; DOSE-RESPONSE RELATIONSHIP, DRUG; EGG YOLK; EGGS; FATTY ACIDS; FEMALE; LINSEED OIL; OVIPOSITION; RANDOM ALLOCATION;

EID: 0035434699     PISSN: 00325791     EISSN: None     Source Type: Journal    
DOI: 10.1093/ps/80.8.1171     Document Type: Article

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