Effects of different levels of clove bud (Syzygium aromaticum) on yolk biochemical parameters and fatty acids profile, yolk oxidative stability, and ovarian follicle numbers of laying hens receiving different n-6 to n-3 ratios
Keywords: پایداری اکسیداتیو; Clove bud; n-6 to n-3 ratio; Egg yolk fatty acids profile; Oxidative stability; Ovarian follicles; Laying hensPUFA, polyunsaturated fatty acids; BHA, butylated hydroxylanisole; BHT, butylated hydroxyltoluene; DPPH, 2-2-diphenyl-1- picric hydrazyl; HRD, hi