Abstract
INTEREST in the relationship between dietary ingredients and metabolism of cholesterol and fatty acids in laying hens has stimulated investigations in this field recently. Fisher and Leveille (1957) confirmed the early work of Cruickshank (1934) on the substitution of linoleic and linolenic acids for oleic in egg fat. While they found that feeding tallow, corn, soybean, safflower, and linseed oil influenced the fatty acid composition of the egg fat, the cholesterol content of the egg fat remained essentially unchanged.Kokatnur et al. (1957) reported that mature roosters showed a reduction in serum cholesterol when the dietary protein intake was increased. This reduction in serum cholesterol was greater than that which could be produced by regulating fat intake.In the present work, the effect of dietary protein level, type of dietary fat and level of B vitamins in the ration on the serum cholesterol and egg fat cholesterol of chickens was …
Published Version
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