The effects of sources of supplemental fat on performance, egg quality, and fatty acid composition of egg yolk in laying hens

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ÇELEBİ Ş., Macit M.

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, cilt.88, sa.13, ss.2382-2387, 2008 (SCI-Expanded, Scopus)

• Yayın Türü: Makale / Tam Makale
• Cilt numarası: 88 Sayı: 13
• Basım Tarihi: 2008
• Doi Numarası: 10.1002/jsfa.3360
• Dergi Adı: JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
• Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
• Sayfa Sayıları: ss.2382-2387
• Atatürk Üniversitesi Adresli: Evet

Özet

BACKGROUND: The objective of this study was to determine the effects of sources of supplemental fat on laying performance, egg quality, and fatty acid composition of egg yolk.