You are in the accessibility menu

Please use this identifier to cite or link to this item:
Full metadata record
DC FieldValueLanguage
dc.contributor.authorFaitarone, ABG-
dc.contributor.authorGarcia, Edivaldo Antonio-
dc.contributor.authorRoça, Roberto de Oliveira-
dc.contributor.authorRicardo, H de A-
dc.contributor.authorAndrade, E N de-
dc.contributor.authorPelícia, K-
dc.contributor.authorVercese, F-
dc.identifier.citationRevista Brasileira de Ciência Avícola. Fundação APINCO de Ciência e Tecnologia Avícolas, v. 15, n. 1, p. 31-37, 2013.-
dc.description.abstractThis experiment aimed at evaluating the effects of the supplementation of different vegetable oils at different levels to the diet of commercial layers on egg cholesterol levels and nutritional composition (proteins, total solids, lipids, and ashes) for 112 days. Birds were distributed according to a completely randomized experimental design with 10 treatments (T1 - control; T2 - inclusion of 2.5% rapeseed oil; T3 - inclusion of 2.5% canola oil; T4 - inclusion of 2.5% soybean oil; T5 - inclusion of 5% rapeseed oil; T6 - inclusion of 5% canola oil; T7 - inclusion of 5% soybean oil; T8 - inclusion of 2.5% rapeseed oil + 2.5% soybean oil; T9 - inclusion 2.5% canola oil + 2.5% soybean oil; T10 - inclusion of 2.5% rapeseed oil + 2.5% canola oil) of six replicates of eight birds each, totaling 480 birds. Yolk cholesterol levels and nutritional composition were determined on days 20, 60 and 112 days of the experimental period. Data obtained during the experimental period were submitted to analysis of variance. Egg yolks produced by layer fed oils presented lower cholesterol levels after 20 days of inclusion in the experimental diets. on days 60 and 112, cholesterol levels were higher. It was concluded that supplementing layer diets with vegetable oils rich in polyunsaturated fatty acids does not change the nutritional composition of egg yolks. The supply of diets containing oils rich in polyunsaturated fatty acids does not reduce yolk cholesterol content.en
dc.description.sponsorshipFundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)-
dc.publisherFundação APINCO de Ciência e Tecnologia Avícolas-
dc.subjectFatty acidsen
dc.subjectnutritional compositionen
dc.subjectvegetable oilsen
dc.subjectcommercial eggsen
dc.titleCholesterol levels and nutritional composition of commercial layers eggs fed diets with different vegetable oilsen
dc.contributor.institutionUniversidade Estadual Paulista (UNESP)-
dc.contributor.institutionUNIFENAS Department of Animal Science-
dc.description.affiliationUNESP FMVZ Department of Animal Production-
dc.description.affiliationUNESP FCA Department of Agro-industrial Management and Technology-
dc.description.affiliationUNIFENAS Department of Animal Science-
dc.description.affiliationUnespUNESP FMVZ Department of Animal Production-
dc.description.affiliationUnespUNESP FCA Department of Agro-industrial Management and Technology-
dc.rights.accessRightsAcesso aberto-
dc.relation.ispartofRevista Brasileira de Ciência Avícola-
Appears in Collections:Artigos, TCCs, Teses e Dissertações da Unesp

There are no files associated with this item.

Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.