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Effect of dietaryRhodobacter capsulatuson lipid fractions and egg-yolk fatty acid composition in laying hens
- Source :
- Journal of Animal Physiology and Animal Nutrition. 96:1091-1100
- Publication Year :
- 2011
- Publisher :
- Wiley, 2011.
-
Abstract
- The present study was conducted to investigate the effect of dietary Rhodobacter capsulatus on lipid fractions and egg-yolk fatty acid composition in laying hens. Thirty-six laying hens (30 weeks old) were randomly assigned into two dietary groups fed diets with (0.04%) or without (control) R. capsulatus for a 60-day feeding trial. Dietary R. capsulatus decreased (p
- Subjects :
- chemistry.chemical_classification
medicine.medical_specialty
food.ingredient
Rhodobacter
biology
Bile acid
Animal feed
Cholesterol
medicine.drug_class
Lipid fraction
biology.organism_classification
chemistry.chemical_compound
Endocrinology
food
Food Animals
chemistry
Internal medicine
Yolk
medicine
Animal Science and Zoology
Fatty acid composition
Food science
Polyunsaturated fatty acid
Subjects
Details
- ISSN :
- 09312439
- Volume :
- 96
- Database :
- OpenAIRE
- Journal :
- Journal of Animal Physiology and Animal Nutrition
- Accession number :
- edsair.doi...........614df95c6ad946d7cfece82348c0f33c
- Full Text :
- https://doi.org/10.1111/j.1439-0396.2011.01224.x