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Dietary conjugated linoleic acid supplementation of laying hens: effects on egg fatty acid composition and quality



Dietary conjugated linoleic acid supplementation of laying hens: effects on egg fatty acid composition and quality



Italian Journal of Animal Science 2(Suppl. 1): 456-458



A study was carried out to assess the effect of dietary conjugated linoleic acid (CLA) supplementation on the fatty acid composition of the egg yolk, egg quality, and productive performance of laying hens. 27 Hyline brown hens were randomly divided into 3 groups. Hens received a commercial diet added either with 0 (control), 1.25 (CLA 1.25), or 2.5% (CLA 2.50) CLA source containing 60% CLA methyl esters, for 8 weeks.

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Accession: 003711860

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