Effect of Dietary Supplementation of CLA-Containing Oil (CLAzen 80∨®) on Fatty Acid Composition of Egg Yolk in Laying Hens
2005
Hwangbo, J. (National Livestock Research Institute, RDA, Suwon, Republic of Korea) | Chang, J.S. (Korea National Open University, Seoul, Republic of Korea) | Chung, I.B. (National Livestock Research Institute, RDA, Suwon, Republic of Korea) | Lee, B.S. (National Livestock Research Institute, RDA, Suwon, Republic of Korea) | Kim, D.U. (National Livestock Research Institute, RDA, Suwon, Republic of Korea) | Cho, S.B. (National Livestock Research Institute, RDA, Suwon, Republic of Korea) | Kim, H.D. (LIPOZEN, Inc., Pyongtaek, Republic of Korea) | Bae, H.D. (National Livestock Research Institute, RDA, Suwon, Republic of Korea) | Son, J.H. (National Livestock Research Institute, RDA, Suwon, Republic of Korea) | Hong, U.C. (National Livestock Research Institute, RDA, Suwon, Republic of Korea) | Choi, N.J. (National Livestock Research Institute, RDA, Suwon, Republic of Korea), E-mail: [email protected]
The objectives of the present study were to investigate the effects of varying levels of dietary oil containing conjugated linoleic acid (CLA) on the egg production and fatty acid composition of egg yolk. Seventy-two 59-wk-old ISA Brown laying hens were randomly allotted to four dietary treatments, each consisting of three replicates with six birds per replicate. There were four treatments that consist of diets containing 0, 1, 2, or 3% commercial CLA-containing oil. Egg production was not significantly different among the dietary treatments at 0, 2, 4, and 6 week.
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