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Conjugated Linoleic Acid ( CLA ) 의 급여가 계란의 품질에 미치는 영향
이상조,허선진,하정기,하영래,박구부,주선태 한국축산식품학회 2002 한국축산식품학회지 Vol.22 No.3
The objective of the study was to investigate the effects of dietary conjugated linoleic acid (CLA) on the egg quality. The ISA Brown (200 days and 500 days) hens were assigned randomly to six diets containing 0, 0.6, 1.2, 1.8, 2.4 and 4.8% CLA, respectively. The CLA contents was not detected in control eggs, whereas the CLA contents of eggs that fed with CLA diets was significantly increased (P