The effects of sources of supplemental fat on performance, egg quality, and fatty acid composition of egg yolk in laying hens

Çelebi, Şaban; Macit, Muhlis

doi:10.1002/jsfa.3360

Makale Tam Makale Uluslararası 2008

The effects of sources of supplemental fat on performance, egg quality, and fatty acid composition of egg yolk in laying hens

Şaban Çelebi, Muhlis Macit

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE Cilt 88 · Sayı 13 · ss. 2382–2387 · 01.10.2008

DOI ile aç

Özet

BACKGROUND: The objective of this study was to determine the effects of sources of supplemental fat on laying performance, egg quality, and fatty acid composition of egg yolk.

Atıf için künye

Çelebi, Ş., & Macit, M. (2008). The effects of sources of supplemental fat on performance, egg quality, and fatty acid composition of egg yolk in laying hens. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 88(13), 2382–2387. https://doi.org/10.1002/jsfa.3360

BibTeX

@article{celebi2008-289230,
  author = {Çelebi, Şaban and Macit, Muhlis},
  title = {The effects of sources of supplemental fat on performance, egg quality, and fatty acid composition of egg yolk in laying hens},
  journal = {JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE},
  year = {2008},
  volume = {88},
  number = {13},
  pages = {2382--2387},
  issn = {0022-5142},
  doi = {10.1002/jsfa.3360},
  url = {https://akademik.atauni.edu.tr/yayinlar/289230-the-effects-of-sources-of-supplemental-fat-on-performance-egg-quality-and-fatty}
}