Cholesterol Levels and Nutritional Composition of Commercial Layers Eggs Fed Diets with Different Vegetable Oils

This experiment aimed at evaluating the effects of the supplementation of different vegetable oils at different levels to the diet of commercial layers on egg cholesterol levels and nutritional composition (proteins, total solids, lipids, and ashes) for 112 days. Birds were distributed according to...

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Bibliographic Details
Published in:Revista Brasileira de Ciência Avícola
Main Authors: ABG Faitarone, EA Garcia, R de O Roça, H de A Ricardo, E N de Andrade, K Pelícia, F Vercese
Format: Artigo
Language:Inglês
Published: Fundação APINCO de Ciência e Tecnologia Avícolas 2013
Subjects:
Agrociencias
Fatty acids
cholesterol
vegetable oils
commercial eggs
nutritional composition
Online Access:https://www.redalyc.org/articulo.oa?id=179725938006
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