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Effects of different fat sources on fatty acid composition and CLA content of some tissues of laying hens

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dc.contributor.author Citil, Ozcan Baris
dc.contributor.author Sezgin, Mehmet
dc.contributor.author Aktumsek, Abdurrahman
dc.contributor.author Zengin, Gokhan
dc.date.accessioned 2022-04-18T08:23:09Z
dc.date.available 2022-04-18T08:23:09Z
dc.date.issued 2013
dc.identifier.citation Citil, Ozcan Baris, Mehmet Sezgin, Abdurrahman Aktumsek, Gokhan Zengin. 2013. "Effects of different fat sources on fatty acid composition and CLA content of some tissues of laying hens". Lucrări Ştiinţifice USAMV - Iaşi Seria Agronomie 56(1): 19-27.
dc.identifier.uri https://repository.uaiasi.ro/xmlui/handle/20.500.12811/2351
dc.description.abstract Effects of different fat sources on fatty acid composition and the CLA contents of some tissues of laying hens were investigated by gas chromatographic method. In this study, the control (group I), tallow (group II), the internal fat (group III) and the tail fat (group IV), obtained by diets of laying hens with abdominal fat, skin and breast meat + leg were investigated. A total of 160 units, 22-week-old laying hens Hy-line strain used. 40 chickens were used in each group. According to the plan the randomized study, for 10 replications each treatment group, and each iteration is used for the 4 chicken. 18-Hour light-dark day 6 hours' lighting program applied the trial lasted for 12 weeks, feed and water is provided. Total 30 different fatty acids were determined in fatty acid compositions of some tissues. These fatty acids were varied between C 8 - C 22. Different fat sources added that dietary has led to important differences in the of fatty acids composition in abdominal adipose tissue (P<0.05). Diets containing saturated fatty acids, rich oil resources abdominal adipose tissue increased the saturated fatty acid content, diets containing fat sources rich in unsaturated fatty acids increased the unsaturated fatty acid content of abdominal adipose tissue. Animal fat diets of laying hens., especially with addition of the tail fat, skin, leg and breast meat the amount of the total CLA except of amount for abdominal fat statistically significant increased. After 90 days analysing amount of CLA all of the tissues was found to be the highest. en_US
dc.language.iso en en_US
dc.publisher “Ion Ionescu de la Brad” University of Agricultural Sciences and Veterinary Medicine, Iaşi en_US
dc.subject fatty acid composition en_US
dc.subject CLA en_US
dc.subject hy-line en_US
dc.title Effects of different fat sources on fatty acid composition and CLA content of some tissues of laying hens en_US
dc.type Article en_US
dc.author.affiliation Ozcan Baris Citil, Department of Animal Nutrition and Nutritional Disorders
dc.author.affiliation Mehmet Sezgin, Department of Chemistry, Faculty of Science, Selcuk University, 42075, Konya, Turkey
dc.author.affiliation Abdurrahman Aktumsek, Gokhan Zengin, Department of Biology, Faculty of Science, Selcuk University, 42075, Konya, Turkey
dc.publicationName Lucrări Ştiinţifice USAMV - Iaşi Seria Agronomie
dc.volume 56
dc.issue 1
dc.publicationDate 2013
dc.startingPage 19
dc.endingPage 27
dc.identifier.eissn 2069-6727


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