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Effect of methionine and fat source on egg quality and yolk fatty acid composition of Fayoumi laying hens



Effect of methionine and fat source on egg quality and yolk fatty acid composition of Fayoumi laying hens



Egyptian Poultry Science Journal 24(3): 629-637



The experiment was conducted to study the effect of using two oil sources (OS), blend oil (BO) and distillated fatty acids (DFA), at different levels (OL), two levels (0.6 and 0.7%) of sulfur containing amino acids (SAA), and a growth promoter, Fermacto, on egg quality characteristics of 640 pullets from two strains of Fayoumi chicken.

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Accession: 004123989

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