The effect of dietary fat on the fatty acid composition and cholesterol content of Hy-line and Warren hen eggs
The present study analyzed the effect of dietary fat and strain on the fatty acid and cholesterol contents of eggs over a 20 month-period. Hy-line and Warren hens received three consecutive 7% lipid diets in which the basal constituents of the diet supplied 3% of the fats while the remaining 4% was...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Consejo Superior de Investigaciones Científicas
2009-09-01
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| Series: | Grasas y Aceites |
| Subjects: | |
| Online Access: | http://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/585 |