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Effect of different sources of dietary fats on egg, plasma and liver cholesterol and total lipids concentrations in laying hens


Effect of different sources of dietary fats on egg, plasma and liver cholesterol and total lipids concentrations in laying hens



Ars Veterinaria 18(3): 185-190



Plasma, liver, and egg yolk cholesterol and lipid parameters were evaluated in commercial laying hens fed with different sources of oil. The experimental design was completely randomized using 4 different sources of oil (fish, soya, canola, and poultry processing byproduct) added at 3.0% to the rations. The birds were assigned to one of the four dietary treatments. Experimental period comprised of 84 days divided into 3 cycles of 28 days each.

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