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Fatty acid composition of egg yolk and adipose tissue as influenced by dietary fat and strain of hen



Fatty acid composition of egg yolk and adipose tissue as influenced by dietary fat and strain of hen



Poultry Science 47(4): 1296-1302



Experimental procedure was as described in the preceding Abst. The fatty acid composition of the diets and of adipose tissue, immature ova and egg yolks from hens was estimated. In comparison with the diet with 3% fat that with soya bean oil had more linoleic and linolenic acids and less myristic, palmitic, palmitoleic and oleic acids. The effect of the diet with soya bean oil was to increase proportions of the former acids in the tissues and decrease those of the latter.

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Accession: 014476264

Download citation: RISBibTeXText

PMID: 5725364

DOI: 10.3382/ps.0471296


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