Effect of dietary crude palm oil on quality and oxidative stability of chicken eggs

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Effect of dietary crude palm oil on quality and oxidative stability of chicken eggs

The 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% CP...

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Bibliographic Details
Main Authors:	Akter, Yeasmin, Kasim, Azhar, Omar, Hishamuddin, Sazili, Awis Qurni
Format:	Article
Language:	English
Published:	WFL Publisher 2014
Online Access:	http://psasir.upm.edu.my/id/eprint/37223/ http://psasir.upm.edu.my/id/eprint/37223/1/Effect%20of%20dietary%20crude%20palm%20oil%20on%20quality%20and%20oxidative%20stability%20of%20chicken%20eggs.pdf

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