Olive Cake and Barley Malt Rootlets in Hen Diets to Improve Egg Lipids and Fatty Acids

نویسندگان

  • L.D. Abd El-Samee Department of Animal Production, National Research Centre,Dokki, 12622, Cairo, Egypt
  • S.M. Hashish Department of Animal Production, National Research Centre,Dokki, 12622, Cairo, Egypt
چکیده مقاله:

The aim of the present study was to investigate the possibility of improving egg lipids and fatty acids composition of laying hens through inclusion of olive cake plus barley malt rootlets in the diets. Seventy, 54-week-old, Lohman laying hens were fed for a 12 weeks laying period on 3 iso-caloric and iso-nitrogenous diets contained 0 (control), 28.5 g olive cake (OC) + 25.5 g barley malt rootlets (BMR), 28.5 g OC + 51.1 g BMR, 57.0 g OC + 25.5 g BMR or 57.0 g OC + 51.1 g BMR per kg. All the tested diets decreased plasma cholesterol (P

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منابع مشابه

olive cake and barley malt rootlets in hen diets to improve egg lipids and fatty acids

the aim of the present study was to investigate the possibility of improving egg lipids and fatty acids composition of laying hens through inclusion of olive cake plus barley malt rootlets in the diets. seventy, 54-week-old, lohman laying hens were fed for a 12 weeks laying period on 3 iso-caloric and iso-nitrogenous diets contained 0 (control), 28.5 g olive cake (oc) + 25.5 g barley malt rootl...

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egg yolk cholesterol of hens fed barley malt rootlets

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Effect of Different Levels of Germinated Barley on Performance and Egg Quality in Laying Hen

Objective: The experiment was conducted to evaluate the effect of different levels of germinated barley on performance and egg quality in laying hen. Methods: One hundred and twenty laying hens, 44-weeks old, Lohmann LSL hens were used in this experiment. Birds were assigned randomly to the groups, each of which consisted of 20 birds (4 replicate cages each containing 5 birds). The experiment w...

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عنوان ژورنال

دوره 2  شماره 4

صفحات  383- 389

تاریخ انتشار 2012-12-01

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