A Newly Discovered Effect of Conjugated Linoleic Acid: Damage to the Hatchability of Fowl Eggs

When hens were given an experimental diet that consisted of 99% conventional feed and 1% prepared conjugated linoleic acid (CLA), C16:0, C18:0, CLA-1 and CLA-2 concentrations in the serum and yolk lipids remarkably increased, together with the rise of the melting point of the yolk lipid. Many embryo...

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Veröffentlicht in:	Nihon Chikusan Gakkaiho 1999/07/25, Vol.70(4), pp.246-247
Hauptverfasser:	AII, Takamitsu, MATSUZAKI, Shouji, SAKAMOTO, Kyouichi, HAYASAWA, Hirotoshi, SHIMIZU, Takashi, ISHIDA, Shuzou
Format:	Artikel
Sprache:	eng ; jpn
Schlagworte:	Conjugated linoleic acid Fatty acids Fowl eggs Hatchability Yolk lipid
Online-Zugang:	Volltext
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