The effect on production performance of a synthetic or natural antioxidant and lipid saturation in the finishing diets of lambs was investigated. The four dietary treatments consisted of the same basal diet (187 g CP, 355 g NDF, and 71…
A study was conducted to investigate the influence of an ionophore antibiotic and lipid saturation within a standard finishing diet on the conjugated linoleic acid (CLA) content of lambs’ meat. Two identical sheep grower diets containing 145 g CP, 282…
This study investigated the effects of supplementary dietary lipid sources on the fatty acid profile and lipid oxidation of eggs. Five isoenergetic (12.6 MJ AME/kg DM) and isonitrogenous (170 g CP/kg DM) diets were formulated, using a control diet (50…
