Effect of dietary soy lecithin on laying performance, egg quality and meat texture of aged layer hen

• Main Authors: Akit, Henny, Sazili, Awis Qurni, Ismail, Nurul Afifah, Atan, Nur Atiqah, Shazali, Nurhazirah, Loh, Teck Chwen
• Format: Article
• Language: English
• Published: Universiti Putra Malaysia Press 2016
• Online Access: http://psasir.upm.edu.my/id/eprint/49689/1/07%20JTAS-0778-2015.pdf; http://psasir.upm.edu.my/id/eprint/49689/; http://pertanika.upm.edu.my/Pertanika%20PAPERS/JTAS%20Vol.%2039%20(3)%20Aug.%202016/07%20JTAS-0778-2015.pdf

This study was conducted to determine the laying performance, egg quality and meat texture of aged layer hens fed with soy lecithin. A total of 100 layer hens (Novogen Brown), aged 76-weeks old, were randomly assigned to five treatment groups and treated as follows: basal diet with 0% (control), 2%,...