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Effect of dietary conjugated linoleic acid on laying hen performance, egg yolk fatty acid composition and egg quality during refrigerated storage



Effect of dietary conjugated linoleic acid on laying hen performance, egg yolk fatty acid composition and egg quality during refrigerated storage



Journal of Animal and Feed Sciences 14(4): 685-693



Sixty-four Lohman LSL white layers, 75 weeks of age, kept in individual cages were assigned randomly to four treatments of 16 hens per group. The hens received one of four diets with 0, 0.5, 1 or 2% CLA for 4 weeks. Eggs were collected daily and stored at 41 degrees C for 1 or 42 days. The performance of hens and fatty acid composition, thiobarbituric acid reactive substances (TBARS) levels, pH of yolk and albumen, and yolk colour in eggs were measured.

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