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Yumurta Kolesterol İçeriginin Besinsel Olmayan Rasyon Faktörleriyle ve İlaçlarla Azaltılması

Reducing of Egg Cholesterol Content with Non-Nutritive Factors and Pharmacological Agents

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Abstract (2. Language): 
Recent developments in poultry nutrition focused on researches about diet with various nutrients, natural products, non-nutritive factors or pharmacological agents as well as genetic selection to reduce egg cholesterol content. In this article, the information about non-nutritive dietary factors and pharmacological compounds as egg cholesterol-lowering agents will be given.
Abstract (Original Language): 
Kanatlı hayvan beslemedeki son gelismeler, yumurtanın kolesterol içeriginin genetik seleksiyonun yanı sıra rasyondaki çesitli besin maddeleriyle, dogal ürünlerle, besinsel olmayan faktörlerle veya ilaçlarla azaltılması yönündeki çalısmalar üzerinde yogunlasmaktadır. Bu makalede, yumurta kolesterolünü düsürücü etkenler olarak; besinsel olmayan rasyon faktörleri ve ilaçlar hakkında bilgi verilecektir
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