Add to ORKGThe experiment was conducted to evaluate the effect of different levels of dietary crude palm oil (CPO) on quality characteristics and oxidative stability of chicken eggs. A total of ninety six ISA Brown hens was assigned randomly into four dietary treatments containing 0 (control), 1.5, 3 and 5% CPO with four replications pre-treatment. Experimental diets were iso-nitrogenous and iso-calorie. Eggs were collected daily analysed for its quality characteristics and lipid peroxidation. Yolk colour and oxidative stability were markedly improved (p<0.05) with corresponding increased CPO in the diets. On the basis of this study it may be concluded that dietary CPO reduced lipid peroxidation in egg yolk without affecting egg quality characteristic...
The aim of this study is to investigate the responses of egg quality, sensory attributes and lipid p...
This study was conducted to determine the effects of different dietary oil supplements on performanc...
The effects of different dietary lipids on the fatty acid profiles of eggs produced by 20 and 54 wk ...
Commercial poultry producers use vegetable oils in poultry diets to supply a higher amount of diet...
This study investigated the effects of supplementary dietary lipid sources on the fatty acid profile...
Dietary cholesterol has elicited the most public interest as it relates with coronary heart disease....
The purpose of this study was to compare the effects of dietary palm olein oil (POO) and Kilka fish ...
Abstract: The experiment was designed to evaluate the effect of some dietary vegetable oils (VO) and...
The study was undertaken to compare the effect of different storage methods on external and interna...
This study was performed to investigate the effects of different oils in the diets of laying quail o...
This study aims to study the productivity and quality of Isa Brown chicken eggs given tuna fish oil ...
A total of 392 twenty eight week-old laying hens was used to study the effects of dietary inclusion ...
ABSTRACT This study was conducted to investigate the effects of dietary oxidized oil and natural pol...
ABSTRACT Four experiments were conducted to evaluate the use of crude and refined palm (PAO) and pal...
The aim of the study - To investigate the impact of different oils and antioxidants on producti-vity...
The aim of this study is to investigate the responses of egg quality, sensory attributes and lipid p...
This study was conducted to determine the effects of different dietary oil supplements on performanc...
The effects of different dietary lipids on the fatty acid profiles of eggs produced by 20 and 54 wk ...
Commercial poultry producers use vegetable oils in poultry diets to supply a higher amount of diet...
This study investigated the effects of supplementary dietary lipid sources on the fatty acid profile...
Dietary cholesterol has elicited the most public interest as it relates with coronary heart disease....
The purpose of this study was to compare the effects of dietary palm olein oil (POO) and Kilka fish ...
Abstract: The experiment was designed to evaluate the effect of some dietary vegetable oils (VO) and...
The study was undertaken to compare the effect of different storage methods on external and interna...
This study was performed to investigate the effects of different oils in the diets of laying quail o...
This study aims to study the productivity and quality of Isa Brown chicken eggs given tuna fish oil ...
A total of 392 twenty eight week-old laying hens was used to study the effects of dietary inclusion ...
ABSTRACT This study was conducted to investigate the effects of dietary oxidized oil and natural pol...
ABSTRACT Four experiments were conducted to evaluate the use of crude and refined palm (PAO) and pal...
The aim of the study - To investigate the impact of different oils and antioxidants on producti-vity...
The aim of this study is to investigate the responses of egg quality, sensory attributes and lipid p...
This study was conducted to determine the effects of different dietary oil supplements on performanc...
The effects of different dietary lipids on the fatty acid profiles of eggs produced by 20 and 54 wk ...
