Effect of Dietary Inclusion of Margarine on Laying Performance, Egg Quality, Egg Yolk Fatty Acids, and Serum Lipid Metabolites in Laying Hens
D.M. Karagoz,
M.N. Oguz,
F.K. Oguz
et al.
Abstract:In this study, feed consumption, feed conversion ratio, egg production, egg quality, and some serum lipid metabolites were evaluated in laying hens fed diets containing different inclusion levels of margarines with different degrees of saturation. A total of sixty 18-wk-old ATAK-S laying hens were distributed to 5 experimental groups, each consisting of 6 replicates with 2 laying hens in each replicate. In the experiment, two inclusion levels (5 and 10%) of margarine with two different degrees of saturation (1… Show more
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