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Title

EFFECT OF DIFFERENT LEVELS OF PIGMENT AND SOURCES OF FAT WITH OR WITHOUT ENZYME ON EGG YOLK COLOR AND ON PERFORMANCE OF LAYING HENS

Pages

  337-347

Abstract

 An experiment was conducted to evaluate the effects of different levels of PIGMENT in diets, containing three sources of FAT, with or without ENZYME, on egg YOLK COLOR and LAYING HENs performance. All the diets were isocaloric and isonitrogenous. This experiment was arranged in a completely randomized design (CRD) with a 3×2×3 factorial arrangement. The experiment consisted of 18 treatments with three replicates containing 6 Hy-line W36 LAYING HENs from 23 to 31 weeks of age. The treatments consisted of three basic diets containing sunflower oil, tallow and FATty acids with or without ENZYME and three levels of PIGMENTs (0, 1100 ppm red with 125 ppm yellow PIGMENT, 1500 ppm red with 225 ppm yellow PIGMENT). The different traits were evaluated daily or periodically. The main effect of PIGMENT levels, ENZYME and sources of FAT as well as their interaction on egg production, egg weight and feed conversion were not significant. Main effect of PIGMENT, sources of FAT and ENZYME for these traits were not significant either (P<0.05). The main effect of PIGMENT level, ENZYME and sources of FAT as well as their interaction on blood cholesterol were not significant (P<0.05), but the differences between averages of three sources of FAT were significant (P<0.05), but the main effect of FAT on yolk cholesterol was significant (P<0.05), while the main effect of FAT on YOLK COLOR was significant (P<0.05).

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    APA: Copy

    ZAFARIAN, F., SHIVAZAD, M., NIKKHAH, A., & ZARE SHAHNEH, A.R.. (2007). EFFECT OF DIFFERENT LEVELS OF PIGMENT AND SOURCES OF FAT WITH OR WITHOUT ENZYME ON EGG YOLK COLOR AND ON PERFORMANCE OF LAYING HENS. IRANIAN JOURNAL OF AGRICULTURAL SCIENCES (JOURNAL OF AGRICULTURE), 38(2), 337-347. SID. https://sid.ir/paper/8423/en

    Vancouver: Copy

    ZAFARIAN F., SHIVAZAD M., NIKKHAH A., ZARE SHAHNEH A.R.. EFFECT OF DIFFERENT LEVELS OF PIGMENT AND SOURCES OF FAT WITH OR WITHOUT ENZYME ON EGG YOLK COLOR AND ON PERFORMANCE OF LAYING HENS. IRANIAN JOURNAL OF AGRICULTURAL SCIENCES (JOURNAL OF AGRICULTURE)[Internet]. 2007;38(2):337-347. Available from: https://sid.ir/paper/8423/en

    IEEE: Copy

    F. ZAFARIAN, M. SHIVAZAD, A. NIKKHAH, and A.R. ZARE SHAHNEH, “EFFECT OF DIFFERENT LEVELS OF PIGMENT AND SOURCES OF FAT WITH OR WITHOUT ENZYME ON EGG YOLK COLOR AND ON PERFORMANCE OF LAYING HENS,” IRANIAN JOURNAL OF AGRICULTURAL SCIENCES (JOURNAL OF AGRICULTURE), vol. 38, no. 2, pp. 337–347, 2007, [Online]. Available: https://sid.ir/paper/8423/en

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