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

Öz

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.

Anahtar Kelimeler

• Laying Hen, Cholesterol, Non-Nutritive Factors, Pharmacological Agents

Yumurta Kolesterol İçeriğinin Besinsel Olmayan Rasyon Faktörleriyle ve İlaçlarla Azaltılması

Öz

Kanatlı hayvan beslemedeki son gelişmeler, yumurtanın kolesterol içeriğinin genetik seleksiyonun yanı sıra rasyondaki çeşitli besin maddeleriyle, doğal ürünlerle, besinsel olmayan faktörlerle veya ilaçlarla azaltılması yönündeki çalışmalar üzerinde yoğunlaşmaktadır. Bu makalede, yumurta kolesterolünü düşürücü etkenler olarak; besinsel olmayan rasyon faktörleri ve ilaçlar hakkında bilgi verilecektir.

Anahtar Kelimeler

• Yumurta Tavuğu, Kolesterol, Besinsel Olmayan Faktörler, Farmakolojik Etkenler

Kaynakça

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