The fatty acid and cholesterol composition of enriched egg yolk lipids obtained by modifying hens’ diets with fish oil and flaxseed
2007
Hasan Yalçyn | Mustafa Kemal Ünal | Hatice Basmacyoolu
The effects of fish oil and flaxseed in the diets of laying hens on the cholesterol and fatty acid composition of egg lipids were studied. Isa-White laying hens and five experimental diets were used. The first diet was used as the control. Fish oil (1.5%), flaxseed (4.32% and 8.64) or both of them (1.5% fish oil and 4.32% flaxseed) were added to the others and hens were fed for 30 and 60 days. The cholesterol and fatty acid composition of the yolks were determined. No significant difference (p
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