Modification of egg yolk fatty acids profile by using different oil sources
Published: March 23, 2018
Summary
Introduction Oil and fats are usually added to the diet of poultry to enhance the energy density to produce energy-rich formulations. In order to ensure adequate levels of linoleic acid, and to improve palatability and reduce dustiness of diets, all poultry diets require a minimum of 1% added fat, regardless of other economic or nutritional considerations.1 It was shown that there was differen...
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29 de marzo de 2018
Knowledgeable article to select the better available oil for the improvement of egg quality.
Thanks
Dr. M. Akram, Micro Lab
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29 de marzo de 2018
.It is a good article for current market trend which provide omega three fatty acids quality eggs.
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Shivaram Rao
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